I wanted to try something a little different for breakfast and I stumbled across this super easy recipe for Vegan Oatmeal Pancakes, so I decided to try it. I tripled the recipe and it made about 8 medium size pancakes. When I first mixed it up it was really soupy, so I added about another 1/3 cup of oats. It will thicken as it stands and absorbs the liquid. I also used unsweetened almond milk to make mine. These could be gluten free if you used certified gluten free oats. For a topping, I used a thin layer of peanut butter, sliced bananas and a little drizzle of pure maple syrup. They are very tasty and quite filling.
Here is my version of the recipe
1 cup thick rolled oats, ground into flour using a food processor or blender
1 cup unsweetened vanilla almond milk
1 teaspoon vanilla extract
1 1/2 Tbs turbinado
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/3 cup Vegan chocolate chips
dash of salt
Mix all ingredients in a bowl, let stand for 3-5 minutes or until some of the liquid is absorbed. Pour about 1/4-1/3 cup of batter on pre-heated griddle or non-stick pan and spread out. Bake for a couple minutes on each side until golden brown.