Cinnamon oat pancakes with coconut flour
Cinnamon oat pancakes with coconut flour offer a wholesome, gluten-free breakfast option, featuring the warm flavor of cinnamon. The batter is blended for a smooth consistency, ensuring delightful fluffy pancakes.
Cook time 7 min
Prep time 5 min
Ingredients:
3/4 cup oats3/4 cup almond milk
1 cup water
1 egg
1 tbsp cinnamon
1/4 oz coconut flour
Cinnamon oat pancakes with coconut flour are a delicious and healthy alternative to traditional pancakes. They are perfect for a satisfying breakfast, packed with nutrients, and flavored with warm cinnamon. This recipe is ideal for those looking for a gluten-free and dairy-free option that doesn't compromise on taste.
Instructions:
- In a large mixing bowl, combine 3/4 cup oats and 1 cup water. Let the mixture sit for about 10 minutes, allowing the oats to soften.
- After the oats have softened, add 3/4 cup almond milk, 1 egg, 1 tbsp cinnamon, and 1/4 oz coconut flour to the bowl.
- Using a hand blender or a regular blender, blend the mixture until you achieve a smooth, consistent batter. Ensure there are no lumps, especially from the oats and coconut flour.
- Allow the batter to rest for another 5 minutes. This will enable the coconut flour to fully absorb the liquids, resulting in a better pancake texture.
- Place a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter.
- Pour about 1/4 cup of the batter onto the preheated skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape if needed.
- Cook for 2-3 minutes until bubbles start to form on the surface and the edges begin to look set. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown.
- Once cooked, transfer the pancakes to a plate. Repeat the process with the remaining batter, greasing the skillet as necessary between batches.
- Serve your cinnamon oat pancakes warm, topped with your favorite syrup, a dollop of yogurt, fresh fruits, or a drizzle of honey.
Cinnamon oat pancakes with coconut flour are a nutritious and flavorful option for breakfast that will keep you satisfied and energized. With just a few ingredients and simple steps, you can enjoy these delicious pancakes anytime. Try this recipe and enjoy a healthier twist on a classic breakfast favorite.
Cinnamon oat pancakes with coconut flour FAQ:
Each pancake should cook for about 2-3 minutes on each side. You'll know they are ready to flip when bubbles form on the surface and the edges look set.
Coconut flour has unique absorption properties, so substituting it with regular flour may alter the texture. If you want to substitute, you might use a gluten-free all-purpose flour, but adjust the liquid to maintain the right batter consistency.
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. Reheat them in a toaster or microwave.
The batter should be smooth and consistent, without lumps. It should be thick enough to pour but still pourable. If it's too thick, add a little more almond milk or water to reach the desired consistency.
The pancakes are done when they are golden brown on both sides and no longer batter-like in the center. You can also check by inserting a toothpick in the middle; it should come out clean.
Cooking Tips:
- Make sure to let the batter rest for a few minutes after mixing to allow the oats and coconut flour to absorb some liquid. This will help create a better texture.
- Use a non-stick griddle or pan to prevent sticking and ensure even cooking.
- Cook the pancakes on medium heat to avoid burning the outside while ensuring the inside cooks through.
- You can add a splash of vanilla extract or a pinch of salt to enhance the flavor.
- Top with fresh fruit, nuts, or a drizzle of maple syrup for added sweetness and nutrition.
Nutrition Facts
6 ServingsCalories 99kcal
Protein 3.89g
Carbohydrates 15g
Fiber 2.78g
Sugar 0.31g
Fat 2.52g
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