Servings11-12 pancakes using a 1/4 cup measuring cup to pour batter into pan
Ingredients
1cupgluten-free quick-cooking oats
1cuplow-fat milk or non-dairy milk
4tablespoonsvirgin coconut oilmelted
2eggslightly beaten
4tablespoonsunsweetened cocoa
4tablespoonsgluten-free flour mix
4teaspoonsbaking powder
6tablespoonsmaple syrup
Toppings
fresh strawberries tossed a little organic sugar
fresh whipped organic cream lightly sweetened with organic sugar
Instructions
Place oatmeal and milk in microwaveable glass measuring cup or bowl. Microwave 2 minutes; let cool. Stir in coconut oil, eggs, cocoa, gluten-free flour mix, baking powder and maple syrup. If mixture is too thick, thin with a little extra milk.
Heat skillet on medium heat and lightly grease with coconut oil. Scoop batter onto pan and cook on both sides until browned. Pancakes brown quickly, so turn the heat down to medium-low as soon as you put the batter into the pan.
Serve with strawberries and whipped cream on top, if desired.