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Coconoat Pulp Pancakes

a stack of vegan Pancakes with Homemade Chocolate Hazelnut Sauce

A breakfast favorite, Almond Cow style! These easy and delicious pancakes are gluten-free, dairy-free, and feature oat pulp from the Almond Cow. Serve this fluffy stack with our Homemade Hazelnut Nutella and enjoy.

Serves: 5-6 pancakes
Prep Time: 5 minutes
Cooking Time: 20 minutes

vegan Oat Pulp Pancakes with Homemade Hazelnut Nutella

Ingredients

  • ½ cup coconut yogurt (or any other plant-based yogurt)
  • ½ cup coconoat milk (or any other plant-based milk)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ cup coconoat pulp (from coconoat milk)
  • 1 cup oat flour (or gluten-free flour)
  • 1 tsp baking powder
  • ¼ tsp sea salt

Directions

  1. In a medium sized bowl whisk together yogurt, milk, maple syrup, vanilla, and coconoat pulp.
  2. Add in the oat flour, baking powder, and salt. Stir into a thick batter.
  3. Heat a non-stick pan with coconut oil over medium heat. Drop a medium-large sized scoop (with a cookie scoop) into the pan and spread into a circle. Cook until the edges start to look brown, then flip with a spatula.
  4. Cook about 1-2 minutes on the other side. Repeat this process until batter is gone.
  5. Top with homemade Hazelnut Pulp Nutella and fruit, then serve immediately.

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