Oct 23 2017
Breakfasts during the week are always tricky and can become stressful. My goal is to make these as smooth as possible and make sure my kids are off to school full of energy on good nutrients! These pancakes were a hit and the whole family went for seconds, yayyyy!
Cook the oats with water ( I do 1 cup of oats for 1 1/2 - 2 cups of water) for a couple of minutes. Transfer to a bowl, add the flour, baking powder, salt, vanilla, milk and mix together. Add the eggs in the end so the mixture has had time to cool down and it will not cook or scramble the eggs.
Heat up a pan with coconut oil and scoop 1/4 cup of the batter and cook for 2-3 minutes on each side. Enjoy with a sliced banana and maple syrup.
I made extra and stored them in the freezer for busy days!