• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 2 eggs
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 2/3 cup oat flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon of cinnamon
• 1/3 cup chopped pecans

Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften.

Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over-mix. Gently fold in pecans.

Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer). Scoop 1/4 cup of batter and drop into the pan to make small-sized pancakes (I like to cook 3-4 at a time).

Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, 2 to 3 minutes more.

Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!

Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.

Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples, and pears, or blueberries. Make it your own.

Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days. You can also freeze them for up to 3 months.