This is my go-to weekend brunch recipe that my husband and I make when we are burned out on traditional oatmeal and egg dishes. Made with steel cut oats, this recipes is naturally clean and gluten free. Topped with fresh berries, butter and maple syrup, you’ll savor the flavors long after you finish breakfast.
· 2 cups steel cut oats ( I love Bobs red mill or Quaker Oats)
· 2½ cups almond or coconut milk (the best, purest, coconut milk comes from a can - Native Forest Organics is great)
· 1 whole pink lady or fuji apple, cut in small pieces (I like pink lady for the tartness)
· 2 eggs
· 1 egg white (beaten into a foam- this makes the pancakes fluffy)
· ½ teaspoon salt
· 2 ½ tablespoons coconut oil
· 1 tsp vanilla
· 1 tsp cinnamon
· 1 tsp baking powder
· 1 tsp of raw organic honey
· Optional toppings: Fresh berries, organic maple syrup and organic butter.
Place all ingredients in blender. You can use larger Vitamix or two batches can fit in a Nutribullet. Pulse until batter is smooth.
Heat ceramic skillet with a teaspoon of coconut oil. Once hot, pour first pancake about 4-5 inches in diameter, and about ½ inch thick. *If you make them larger than that they won’t cook in the middle and will be very hard to flip.
Cook each side for about 2-3 minutes until lightly golden brown, and transfer to warm plate. Repeat until mixture is gone.
Lastly, experiment with different seasonal toppings and flavors. I like to add a square organic butter on top with fresh organic maple syrup and cut strawberries, raspberries or blueberries, depending on what’s in season.