Beet + Oat Pancakes
Ingredients
- 1 large egg, beaten
- 1/2 cup oat milk
- 1 tablespoon pure maple syrup
- 1 cup whole wheat or sprouted grain flour
- 1/2 cup whole rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seeds
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- unsalted butter
- add 1/4 cup of batter to the pan for each pancake
Preparation
In a large bowl, whisk together the egg, oat milk, syrup and pureed beets
Then add in the flour, oats, chia seeds, ground flax seeds, baking powder and salt. Whisk to combine (If it seems too thick, you can add a little more oat milk)
Heat butter in a large pan over medium heat, using enough butter to lightly coat the pan
Add 1/4 cup of batter to the pan for each pancake
Cook for a few minutes until the top starts to bubble and edges firm up
Flip and cook on the other side for a few more minutes until cooked through
Repeat until all of the batter is used, adding more butter to the pan if necessary
Leftovers can be stored in the refrigerator for up to 5 days and reheated in the toaster