Gluten-Free Vegan Strawberry Pancakes
Ingredients
- 1 cup rolled oats
- 1/4 cup unsweetened almond milk
- 1/2 cup mashed banana
- 1 tablespoon apple cider vinegar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup sliced strawberries
For serving
- Additional sliced strawberries
- Maple syrup
Preparation
In a blender, add the rolled oats and blend until they become flour-like. Remove the oat flour from the blender and set aside.
Add the almond milk, bananas and apple cider vinegar to the blender, and blend until the mixture is smooth with no big lumps.
Transfer the oat flour to the blender. Then add baking powder, cinnamon, and strawberries and pulse a few times to combine, being careful not to over blend.
Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
Pour 1/3 cup of the batter into the hot griddle. Place the sliced strawberries on top. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter.
Serve immediately with fresh strawberries and maple syrup, if desired.
