Oatmeal pancakes
~50 min (estimated)
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Ingredients
- 1 medium Egg
- 80 ml (¼ cups) Coconut Milk
- 1 tablespoon Coconut Sugar
- 1 tsp Baking Powder
- Pinch Salt
- 1 dash Vanilla Extract
- 150g (5.5 oz) Ground Oats
- 150g (5.5 oz) Butter
- 1 tablespoon Coconut Sugar Syrup
- 3 Strawberries
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Tip: For leavening, try 1 tsp baking soda + 1 tbsp vinegar (or 2 tbsp lemon juice) in place of one egg — works in cakes and quick breads, not recipes that rely on egg for binding or whipped volume.
Instructions
- Place all the ingredients in the glass and beat.
- Let the mixture stand for 10 minutes.
- Grease a hot frying pan with a little butter and pour a little of the mixture.
- When it starts to bubble on the surface, turn over with a spatula. Cook over medium-low heat so that they do not burn.
- Finally, add the caramel and strawberries.
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