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
- Ground raw oats into flour and dump into medium bowl with almond flour.
- 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.
- Heat a frying pan with the coconut oil.
- Using a ladle, drop two to three tablespoons of the pancake mix onto the pan and wait for bubbles to form on the top.
- Flip your cakes as the bubble begin popping!
- 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!!!