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INGREDIENTS:
-1 Cup gluten free oats
-2 Organic pasture raised eggs
-1 Cup organic no sugar added almond milk
-1/4 Cup melted organic coconut oil
-1 Teaspoon vanilla extract
-1/2 Teaspoon baking powder
-1/2-1 tablespoons cinnamon (to taste)
-1/8-1/4 teaspoon salt
-1 full dropper liquid stevia or 1 tablespoon maple syrup

Optional Additions
-1/2 Cup blue berries or 1/3 Cup sugar free- lilies chocolate chips, banana pieces and 1/4 Cup chopped walnuts

Optional toppings
-Peanut butter or almond butter
-Coconut whip cream instead of syrup- this is always my go to! It melts and you’ll never miss the syrup.
-Strawberries
-Banana slices

My favorite is to add blue berries in the batter, use lightly spread almond butter on top and then coconut whip cream

For a sweeter tooth try chocolate chips in the batter with peanut butter spread on top with sliced bananas and coconut whip cream.
INSTRUCTIONS:

1. In blender or food processor add whole oats.  On low grind into a chunky flour. Set aside into small bowl and add baking powder and salt.
2. Add eggs, almond milk, vanilla extract, stevia, and cinnamon to blender and mix on low.  Then add melted coconut oil.
3. With blender on low slowly add oat flour mix. Turn off blender
4. Pour any of the additional ingredients (blue berries etc) into the blender. Stir with spoon. Do not blend.
5.Pour mix onto hot coconut oiled skillet, once the batter starts to bubble flip and enjoy.

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Megan Bauer

Megan is a Certified Personal Trainer, Nutritionist and creator of Girl Next Door Fitness, a business that offers women centered personal training and individualized nutrition along with being the consulting nutritionist for Kreation Organic. She has deep passion for helping others and loves to share her knowledge around health and wellness. Find her at girlnextdoorfitness.com