My kids have been requesting pancakes for some time now and I’ve gotten kind of lazy in the mornings lately. Well, not really lazy, but since all I ever want to eat for breakfast right now is homemade granola with bananas, pomegranates, and mini chocolate chips, it’s hard for me to justify making a breakfast for everyone else that I’m not going to eat. It’s selfish, I know. 🙂 Well, we ran out of granola… And normally I would make more right away, but we ran out of honey, too! The craziness, right?!! Well, over the weekend, I went to Seven Sons to buy more raw honey (and meat) so all is well again…except, I still need to actually make the granola! So, I figured if I couldn’t eat granola, I might as well make the kids happy and finally make them some pancakes!
I have a few pancake recipes on my blog. Most of them call for white whole wheat flour, but I had a small bag of oat flour in my pantry that’s been begging to be used (and NEEDED to be used soon before it goes bad). So…I searched online for some recipes that used oat flour, found a few that I liked, came up with my own creation (based off of elements from each that I liked), and that’s how these Oat Flour Almond Butter Pancakes came to be!
There is no added sweetener in these, so I recommend serving them with maple syrup. However, my kids don’t think about this type of thing most of the time and they haven’t developed ‘too much’ of a taste for sweetness, anyway, so they ended up eating them plain with chocolate chips. My daughter ate three. I have no idea how she managed to do this because I also ate three…and was absolutely stuffed. In fact, I even offered one of my boys my last few bites because I could barely eat any more! They are delicious, but super filling!!
- Whisk together first four dry ingredients in a large mixing bowl.
- Slightly warm up milk and then whisk in melted coconut oil and eggs.
- Pour wet ingredients into flour mixture and whisk together well.
- Once thoroughly combined, mix in almond butter.
- Let batter sit while griddle preheats.
- When griddle is preheated (I set mine to 325 degrees), add pancake batter.
- Flip when they bubble up and cook other side.
- Serve warm with maple syrup and mini chocolate chips, if desired.
If you have leftovers, you can freeze them for another day! Let them cool completely, then place a small piece of wax paper between each one, and then put them in the freezer. When you’re ready to eat one, just pop it into the toaster to thaw and reheat! We do this quite frequently and it makes for a speedy breakfast on days when you don’t have time to make the batter and flip pancakes!
I hope you enjoy these! My kids and I sure did!! 🙂