One grain that doesn’t leave me feeling sluggish is oats! That’s why I’ve based this pancake with oat flour instead of all purpose, because it’s healthier. For starters, 1/2 cup of oat flour has 80 fewer calories and 20 fewer grams carbohydrates than 1/2 cup of whole wheat flour. They’re also high in iron, magnesium and fiber, and contain the amino acid lysine, which promotes replenishment of body tissues like muscles and nerves – this makes them an excellent food staple for fitness junkies. Oats can also help lower cholesterol levels and help us feel fuller longer. Seriously, super power food in the house. To make oat flour you simply process oats in a coffee grinder until a fine powder remains. You can also buy it at the grocery store (gluten-free optional) or make a big batch at home and store it in your pantry for quick mornings breakfasts like these pancakes. These pancakes are so simple to make: Just 1 bowl and 15 minutes required. You could even make them with other nut butters if you have a peanut allergy. More importantly they’re fluffy, filled with good-for-you ingredients, and packed with some serious peanut butter flavor. I topped mine with a little peanut butter sauce (just peanut butter whisked with very hot water) and a little maple syrup. But they’d also be great with sliced bananas, honey or jam (hello PB&J). These will definitely be my new go-to pancakes since I always have the ingredients on hand and they’re perfect even for busy weekday mornings. So excited to share these lovely cakes with you. Hope you enjoy.
