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Oat Pancakes (you haven’t lived until you’ve tried them)

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morganraleigh.c
morganraleigh.chttp://www.morganraleigh.com
I am Morgan Raleigh Klotzek. Or Mo. Or Raleigh Roo. But mostly just Raleigh. I am a wanderer, artist, and maker who believes that everyday has the potential to inspire change and grow deeper connections to self, others, and the land. I am wildly enthusiastic, an extroverted introvert, and I am turned on by adventure and well stacked wood piles. I feel lucky to have been supported to take the road less travelled. Growing up all of my memories are of being outdoors, making things, and talking to anyone that would listen. Since then, I spend more time outdoors, make more intricate things, and try to listen more than I talk. In 2017 I got rid of nearly all I owned to travel. Traveling long term has been a lifelong adventure I have sought after. Diving in with only a month's worth of plans was a risk I was willing to take. I wouldn’t take any moment back. I am now living my best life on the road in a Toyota Chinook in California and a Mercedes Sprinter in Germany with my Husband.

Oat Pancakes (you haven’t lived until you’ve tried them)

Vegan, Vegetarian
5 from 1 vote
Course Breakfast
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 1.5 cup Rolled oats
  • 2 cup Oat Milk
  • 1 Ripe banana
  • 1 tbsp Chia seeds
  • 1 tbsp Coconut oil
  • 1 tsp Baking soda
  • 1/2 oz Cinnamon
  • 1/2 tsp Ginger powder
  • 1/2 tsp Salt

Instructions
 

  • Put all into a High Powered blender (if it works it will do, though I use a Vitamix or equivalent to really make it into a smooth pancake batter)
  • Add frozen berries and/or chocolate (optional but highly recommended) Let sit for 10-15 minutes to let it all come together and to let the chia seeds bloom
  • Heat skillet to more or less medium heat (seriously I don’t know the ideal heat for pancakes, it’s a consistent dance between low, medium, & high to keep them consistent- not burnt & not mushy).
  • Coat pan with coconut oil (or oil of your choice). Drop a 1/4-1/2 cup of batter. (I usually do a small test pancake for heat & consistency & cook time).
  • Let cook until bubbles come through the middle of the pancake! It won’t come off the pan easily until that side is sufficiently cooked. Turn down heat if burning.
  • Flip & cook for half the time. Remove from pan & store in covered plate/pan/or in the oven.
  • Taste Test is always required as the chef! I’m sure you’re hungry by now. Repeat Steps 4-6 until done! Serve with maple syrup and nut butter
  • Repeat Steps 1-9 Every Sunday! (or any day of the week your heart desires.)
Keyword breakfast, gluten free, pancakes, sweet, vegan, vegetarian
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