Oat Pancakes
serves 4 (12 pancakes)
Oat Pancakes
Light golden pancakes that taste great with any syrup. Give your kids a little extra fiber without them knowing it.
1 tablespoon arrowroot + 3 tablespoons water
1/2 cup plant based milk
3 teaspoons white vinegar
3/4 cup oats
1/2 cup whole wheat pastry flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup plant based milk
3 teaspoons white vinegar
3/4 cup oats
1/2 cup whole wheat pastry flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
- In a small bowl, mix 1T arrowroot and 3T water, set aside for 5 minutes.
- Combine milk and vinegar in a measuring cup, set aside.
- In a large bowl add oats, flour, sugar, baking powder and baking soda, stir to combine.
- Make a well in the center of the dry ingredients, pour the milk and the arrowroot mixture into the middle and mix well. (The batter will be thin in appearance.)
- Heat a non-stick skillet over medium heat.
- When skillet is hot, spoon 1/4 cup of batter into skillet.
- Cook until pancake, bubbles and puffs up. Turn over and cook the other side until golden brown.
Calories 144, Fat 1.8g, Cholesterol 0mg, Sodium 177mg,
Carbohydrates 27.2g, Fiber 3.3g, Sugars 4.4g, Protein 4.6g
Carbohydrates 27.2g, Fiber 3.3g, Sugars 4.4g, Protein 4.6g
