MATERIALS
Makes 8-10 small (3”) pancakes
1.5 cups rolled oats
1/2 cup unsweetened applesauce
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
3/4 cup plant-based milk
1/2 cup blueberries (or favorite fruit)
PROCEDURE
1. Place oats in food processor and blend until fine.
2. Add remaining ingredients and mix until smooth. The batter will be thicker than what you’re used to.
3. Let sit for 5 minutes. Heat a nonstick skillet over medium low to medium heat.
4. Lightly spray skillet and scoop ~1/4 cup of batter into the skillet. Cook a couple minutes on each side. Note: The batter won’t spread as much as normal pancakes, so these will be thicker.
5. Allow to cool and enjoy.
VARIATION
Add 1 tbsp of maple syrup for a bit of sweetness – a great option for the whole family to enjoy.
THE RUNDOWN
What could be better and more fun for your little one than oatmeal in pancake form? These wheat free, dairy free, egg free, refined sugar free pancakes are the perfect breakfast or snack for your little one. We recommend doubling the recipe and freezing half for the following week. One thing to note: You’ll notice the batter continues to get thicker as it sits. We typically add a bit more milk to the remaining batter after each round to prevent these pancakes from turning into biscuits.
Inspired By: My Kids Lick the Bowl