Oatmeal almond pancakes topped with pears and sea salt caramel which is sweet and salty perfection! And it’s healthy! One of my personal favorite pancakes for brunch, or in this case, for Brinner!
Who loves Breakfast for dinner?
Oatmeal Caramel pancakes topped with pears
1 1/2 cups almond milk
1 cup rolled oat flour
1/2 cup almond meal
1/4 cup flaxseed meal
1/4 cup toasted wheat germ
1/4 cup agave or honey
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 teaspoon salt
1 large egg, 2 large egg whites
1 teaspoons coconut oil
1 pear or green apple, chopped
1/4 cup pecans, chopped
Caramel sauce from The love bean!
Combine milk and rolled oat flour (oats pulverized in your food processor) in a medium bowl. Stir in flours, wheat germ, almond meal and ground flaxseed, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites, honey/agave and 1 teaspoon oil in a separate bowl.
Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined. Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes.
Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes.
THESE ARE HEARTY pancakes, so spread them thin! Transfer to a platter and keep warm. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, with chopped pears or green apples of all and top off with caramel sauce!
It yields 4-6 servings! I froze the rest! Totally worth it!
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