Cinnamon oat pancakes with coconut flour
Discover a delicious and healthy breakfast with our Cinnamon Oat Pancakes with Coconut Flour! Made with oats, almond milk, a hint of cinnamon, and coconut flour, this gluten-free recipe is perfect for a wholesome start to your day. Easy to make and packed with nutrients, these pancakes are a delightful way to enjoy a nutritious morning. Try them today!
- 13 Mar 2024
- Cook time 7 min
- Prep time 5 min
- 6 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 99kcal | 4% |
| Protein | |
| Protein 3.89g | 3% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 2.78g | 7% |
| Sugar 0.31g | 0% |
| Fat | |
| Fat 2.52g | 3% |
| Saturated 0.52g | 2% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 36mg | 7% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.26mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 0.05mg | 0% |
| Vitamin E 1.20mg | 8% |
| Vitamin K 0.82ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.16mg | 11% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 110mg | 8% |
| Potassium, K 100mg | 3% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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