Oat Flour Ginger Pancakes
Total Time: 00h 35m
Hands-on Time: 00h 35m
Makes: 4 servings
Perfect for breakfast in bed or a nice brunch, these Oat Flour Ginger Pancakes will be the perfect way to start your day.
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Ingredients
- For the Pancakes:
- 2 cups oat flour
- 1 teaspoon Frontier Co-op® Baking Powder
- 1 teaspoon Frontier Co-op® Baking Soda
- ½ teaspoon Frontier Co-op® Sea Salt
- 1 teaspoon Frontier Co-op® Ginger
- ½ - ¾ teaspoon Frontier Co-op® Organic Cinnamon
- ½ teaspoon Frontier Co-op® Nutmeg
- ½ teaspoon Frontier Co-op® Organic Cloves
- ¼ cup maple syrup
- 2 tablespoons oil (sunflower, avocado or coconut recommended)
- 1 teaspoon Frontier Co-op® Almond Extract
- 1 cup almond milk
- For the Topping:
- 1 cup raspberries
- 1 tablespoon Frontier Co-op® Cane Sugar
Directions
- In a bowl, combine all dry ingredients.
- Add maple syrup, vegetable oil, almond extract and almond milk.
- With a whisk, mix well.
- Onto a hot skillet (about 375°), scoop ¼ cup pancake mix.
- Cook for 2 minutes. Flip and cook an additional 2 minutes.
- In a small saucepan, mix raspberries and sugar.
- Warm, constantly stirring, until thick.
- Spoon topping onto pancakes.
- Serve immediately and enjoy!
- Finished dish can last 3 to 4 days in refrigerator, stored in a sealed container.
- Can last up to 4 months in freezer.
