Flourless Gingerbread Oatmeal Pancakes (vegan

• Vegetarian
• Gluten free

• Refrigerated

  • 3/4 cup Almond milk, unsweetened
  • 1 Chia or flax egg

• Breakfast Foods

  • 2 cups Oat flour made from modern oats oatmeal

• Condiments

  • 1 1/2 tbsp Molasses

• Baking & Spices

  • 1 tsp All-spice
  • 1 tbsp Baking powder
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on rachlmansfield.com

Ingredients

• 2 cups oat flour made from Modern Oats Oatmeal (I have not tested this with other flour)
• 2 tablespoons coconut oil, melted & cooled
• ¾-1 cup unsweetened almond milk (another milk works too)
• 1 chia or flax egg (you can use regular egg too)
• 1.5 tablespoons molasses
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon all spice
• 1 teaspoon nutmeg
• 1 tablespoon baking powder

Directions

• In a medium mixing bowl add all ingredients and mix well
• Let the batter sit for a minute to thicken
• Grease a skillet with coconut oil or butter on medium heat
• Add about 2 generous spoonfuls of batter per pancake (I fit about 3 on the skillet)
• Cook for 2-3 minutes on each side or until the pancakes bubble a little
• Flip over and cook for another 2 minutes
• Enjoy when warm with syrup, yogurt and your favorite toppings!
• *Will stay good for about 4-5 days in airtight container in fridge