Almond Oat Maple Cakes

I was in need of pancakes this morning.

Yes, a real good ol’ stack of cakes because today, I left for college. You know what that means?

NO OVEN.

I’m slightly dying over here.

I went for a short run to clear my head and then went straight for the kitchen to make these babies. Simple ingredients, subtle flavor, and toppings galore before I depart and leave my beautiful stove and kitchen.


Almond Oat Maple Cakes

serves: 1

overall time: 15-20 minutes


Ingredients:

  • 1/2 Cup raw oats, ground into flour
  • 2 Tablespoons almond flour (I used Almond PRO)
  • 2 Egg whites
  • 1 Tablespoon maple syrup, pure
  • 1/2 C. Unsweetened almond milk (Califia Farms)
  • 1/4 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • Pinch of sea salt
  • Dash of cinnamon
  • 1/4 Teaspoon maple extract
  • 1 Tablespoon coconut oil

  1. Ground raw oats into flour and dump into medium bowl with almond flour.
  2. Add all other ingredients besides the coconut oil to the bowl in order, and mix until it becomes a smooth and creamy base. You may need to add water to make the mix a bit more runny.
  3. Heat a frying pan with the coconut oil.
  4. Using a ladle, drop two to three tablespoons of the pancake mix onto the pan and wait for bubbles to form on the top.
  5. Flip your cakes as the bubble begin popping!
  6. Throw those suckers on a plate and top away! I used fresh banana, mango and of course, nut butter!

 Let me know if you try these babies- they’re delicious!!!