Toasted Oat Coconut Pancakes with Strawberries and Hemp Seeds

I love the occasional stack of pancakes for brunch, especially when they are light and fluffy and topped with fruit.  In this version, toasted oat flour, fresh seasonal strawberries and hemp seeds make this little indulgence just a little bit better for you (but a lot more filling than any old short stack).

Ingredients

1/4 cup quick cooking oats
1/2 can coconut milk
1/2 cup flour (all-purpose or gluten free blend with a binder such as xanthum gum)
3 tablespoons vegan sugar
2 tablespoons baking powder
pinch of salt
1-2 teaspoons oil

For the topping:

Fresh seasonal strawberries, sliced
Hemp seeds

Method

  1. In a small skillet, gently toast the oats over a low flame. Keep moving them around so that the do not scorch. They should be light brown in color when finished.
  2. Place them in a high speed blender, and grind until they are powdery.
  3. Add the all-purpose (or gluten-free) flour, coconut milk, sugar, salt, and baking powder. Blend to combine into a batter.pancake batter
  4. Grease a larger skillet with the oil and heat it for 2-3 minutes. Pour the batter in the pan, forming 1-2 pancakes at a time (for up to 4 pancakes).
  5. Turn the heat to medium-low, place a lid on the pancakes, and allow them to cook until you see many air bubbles. Turn the pancakes over. Note, if they are really sticking and raw in the center, put the lid back on and allow them to cook longer, placing a lid on the pan.
  6. When the pancakes are cooked thoroughly, remove them from the heat.pancake cooking
  7. To plate, garnish with strawberries and hemp seeds.final pancake

Toasted Oat Coconut Pancakes with Strawberries and Hemp Seeds

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings

Ingredients

  • 1/4 cup quick cooking oats
  • 1/2 can coconut milk
  • 1/2 cup flour (all-purpose or gluten free blend with a binder such as xanthum gum)
  • 3 tablespoons vegan sugar
  • 2 tablespoons baking powder
  • pinch of salt
  • 1-2 teaspoons oil
  • For the topping:
  • Fresh seasonal strawberries, sliced
  • Hemp seeds

Instructions

  1. In a small skillet, gently toast the oats over a low flame. Keep moving them around so that the do not scorch. They should be light brown in color when finished.
  2. Place them in a high speed blender, and grind until they are powdery.
  3. Add the all-purpose (or gluten-free) flour, coconut milk, sugar, salt, and baking powder. Blend to combine into a batter.
  4. Grease a larger skillet with the oil and heat it for 2-3 minutes. Pour the batter in the pan, forming 1-2 pancakes at a time (for up to 4 pancakes).
  5. Turn the heat to medium-low, place a lid on the pancakes, and allow them to cook until you see many air bubbles.
  6. Turn the pancakes over. Note, if they are really sticking and raw in the center, put the lid back on and allow them to cook longer, placing a lid on the pan.
  7. When the pancakes are cooked thoroughly, remove them from the heat.
  8. To plate, garnish with strawberries and hemp seeds.
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