You know what gets me through Minnesota winters? Pancakes. If you make them right; they can really warm you from the inside out.
I don’t really understand how some people don’t like oatmeal. How could you NOT like it? That’s like not liking chocolate.
I want to explain to you why I haven’t been posting much lately. I’ve been working on a healthy eating/weight loss guide for women and it’s a lot harder than I thought. I’ve been staying up late, writing bits and pieces in class and spending countless hours designing the website. I am beyond excited to share the finished product with all of you. In the meantime, you should follow the guide on social media INSTAGRAM // FACEBOOK to stay updated.
You can also stay updated by going to the website and adding your email to the wait list: www.greengirlsguide.com
At this point, I’ve tried oatmeal in almost every kind of recipe. Aside from cookies, pancakes might just be my favorite. It adds a really nice heartiness and texture to them.
These pancakes are:
Super fluffy
Hearty & Filling
Kid-approved
The perfect Sunday morning breakfast
- ½ cup rolled oats or quick oats
- ½ cup + 2 Tablespoons whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- 1 Tablespoon pure maple syrup + more for serving
- 1 teaspoon pure vanilla extract
- 1 Tablespoon coconut oil, melted
- 1 Tablespoon applesauce (or substitute coconut oil)
- ⅔ cup unsweetened vanilla almond milk
- In a large mixing bowl, combine all dry ingredients.
- In a medium bowl, whisk egg. Add maple syrup, vanilla, melted coconut oil and applesauce and stir to combine.
- Add almond milk and stir until combined.
- Heat coconut oil, olive oil or non-stick spray in a medium pan or griddle over medium heat.
- Once oil is hot, lower heat to medium-low and scoop ¼ cup batter into pan.
- Cook until bubbles form, then flip and cook until other side is firm.
- Repeat with remaining batter.
- Serve warm with pure maple syrup.
