Vegan and Gluten-Free Cinnamon Oatmeal Pancakes Recipe
Prep Time:
45 minutes
Cook Time:
8 minutes
Servings:
2 Servings
Ingredients
  • ¾ cup raw cashews
  • 2 cups gluten-free rolled oats
  • 2 tablespoons ground flax seed
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 ½ cups water
  • 2 tablespoons avocado oil, divided
  • 1 teaspoon vanilla extract
Directions
  1. Put the cashews in a small bowl, and cover with boiling water. Let sit for 30 minutes, then drain, and discard water. Set aside.
  2. Put the oats in a small blender, and grind into a fine texture flour. Add this to a medium bowl, along with the ground flax seed, coconut sugar, baking powder, and cinnamon. Whisk to combine.
  3. Add the cashews to the same blender, along with the water, and blend until smooth. Put this in a bowl, and add 1½ tablespoons of the avocado oil and the vanilla. Stir to combine, then add the dry ingredients to this, and mix to form a batter. Let the batter sit for 10 minutes to thicken.
  4. Heat up 1 teaspoon of oil in a large frying pan or griddle at medium heat. Scoop out ¼ cup of the batter for each pancake, and drop it into the pan. Work in batches, if necessary. Cook for 4 minutes on each side, then serve.