Oatmeal Pancakes

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Yield: 6 pancakes

Hearty, golden oatmeal pancakes made with blended oats, coconut milk, and crème fraîche. The baking soda reacts with the crème fraîche for a beautiful rise, while the oats give a wholesome, nutty flavor.

Ingredients

• 1 cup old-fashioned oats (blended into powder)
• 2 eggs
• ⅓ cup coconut milk
• 2-3 tbsp crème fraîche
• 1 tbsp maple syrup
• ½ tsp baking soda
• Pinch of salt
• 1 tbsp melted coconut oil

Instructions

1. Blend the oats: Blend the old-fashioned oats into a fine powder using a blender or food processor.
2. Mix wet ingredients: Beat the eggs well, then whisk in the coconut milk, crème fraîche, maple syrup, and melted coconut oil until smooth.
3. Combine: Stir in the oat powder, baking soda, and salt. Rest for 5 minutes. The batter should be thick but pourable, like yogurt.
4. Adjust consistency: If the batter is too watery, add more blended oats a tablespoon at a time or another spoonful of crème fraîche.
5. Cook: Cook on medium-low heat for 2-3 minutes per side until golden.

Notes

• Keep the heat on the lower side — baking soda and oats both brown faster than with baking powder.
• The crème fraîche has enough acidity to activate the baking soda. Use 3 tbsp if you want a better rise, since more acid means the baking soda has more to work with.