Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Sometimes I fall in love with an ingredient or a recipe and I just can’t help but blog about it twice in rapid succession. Exhibit A: that time I posted two layer cakes in a week.



Ingredients : 
 teaspoons apple cider vinegar
~1 2/3 cups milk of choice (I used unsweetened vanilla almond milk)
2 1/4 cups old-fashioned oats (use certified gluten-free oats for gluten-free pancakes)
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
3 tablespoons pure maple syrup
3 tablespoons neutral-flavored oil (I like canola), plus more for cooking
For Serving:
pure maple syrup
butter or vegan margarine
fresh fruit

Instructions :
Place apple cider vinegar in a liquid measuring cup. Pour in milk of choice until it reaches the 1 2/3 cups mark. Let sit 5 minutes or until curdled.
Combine remaining ingredients in a high-powered blender. Add milk mixture. Blend until smooth, about 40-60 seconds. Scrape down the inside of the blender as necessary. Let mixture rest for 5 minutes; it will thicken slightly.

next instructions : www.e2bakesbrooklyn.com

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