Fluffy Coconut Oat Pancakes With Maple Drizzle Recipe

About this recipe

Delight in these fluffy coconut oat pancakes, perfectly paired with a touch of maple drizzle for a sweet start to your day. Packed with protein and fiber, they're a nourishing breakfast treat.

Ingredients

• NaN Aroy-D Coconut Milk
• 187 Ml Pure Maple Syrup, 187Ml
• - Diforti Pitted Green Olives Stuffed With Almonds
• - Oatmeal Medium Bwfo
• 300G Natco Flaked Almonds, 300G
• 110G Kent & Fraser Gluten Free Cranberry & Almond Toast
• - Doves Farm Organic Chickpea Flour
• 400 g Trs Turmeric Powder 400G
• - Freshskin Beauty Organic Extra Virgin Coconut Oil
• - Tata Salt

Instructions

1. 1. In a large bowl, combine oat flour, chickpea flour, baking powder, turmeric powder, and salt.
2. 2. Gradually whisk in coconut milk to create a smooth batter without lumps.
3. 3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
4. 4. Pour a ladleful of batter onto the skillet, spreading it slightly into a round pancake shape.
5. 5. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes.
6. 6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. 7. Serve the pancakes warm, drizzling maple syrup generously over the top.
8. 8. Garnish with chopped almonds for added crunch and a boost of nutrients.