Recipe-Oat Coconut Water Pancakes

Oat Coconut Water Pancakes

I was searching and searching for an easy and healthy oat pancake recipe that my whole family would love. With my busy schedule I wanted an easy recipe that I could make batches of and could keep in the fridge for a few days or was able to freeze. I couldn’t really find one that I loved so I  took on the challenge and decided to create my own recipe. I began experimenting and wondered how coconut water would work in a pancake? I had some delicious  *Harmless Harvest Raw Coconut Water who I also partnered with to bring you the Coconut Watermelon Agua Fresca so decided to give it a try!  I’m so glad I tried it out because they came out great!! My son couldn’t get enough of them… I think he ate 6 in one sitting the first time I made them!!  These pancakes will have a slightly different texture then your traditional pancakes. They are a little spongier, but taste just as yummy! The great thing about these pancakes is that you can feel good about serving them to your family because they are free of preservatives, gmo’s, and other yucky ingredients. Enjoy!

Pancake Eating Toddler

Ingredients (I used all Organic):

“Dry”:

  • 3 Cups Oat Flour (I use rolled oats and blend them to  get oat flour. I use Bob’s Red Mill brand).
  • 1.5 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/4 tsp Cinnamon
  • Dash of Nutmeg

“Wet”:

  • 2 Small bananas or 1.5 large
  • 1 16oz Bottle of  Harmless Harvest Raw Coconut Water (They sell at Wholefoods or find a location near you here)
  • 2 eggs (I used Organic Soy Free Eggs)
  • 1.5 TBS coconut oil

Toppings:

Whatever you like!

I topped my pancakes with fresh organic berries and raw honey. My husband loves to eat his pancakes with real maples syrup. My son loves both so I will either take a tiny bit of honey and spread it on a pancake for him or I’ll put a tiny amount of maple syrup on the side of his plate so he can dip the pancake into and top it with some berries.

Directions: 

  1. Pre heat and oil griddle. (I use cultured butter or coconut oil and I LOVE and use this griddle:Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5″ x 16.75″)
  2. Combine “Dry” ingredients in large mixing bowl and gently mix together using a whisk.
  3. Combine “Wet” ingredients in blender and blend them together until well blended.
  4. Pour wet ingredients into dry ingredients and use a spatula to gently combine the ingredients, being careful to mix the ingredients until well combined.  Be careful not to over mix.
  5. Use a 1/4 cup measuring cup and fill to about 3/4 full and pour onto heated griddle.
  6. Once you see the pancakes bubble on top and they start to brown, flip them over and finish cooking through.
  7. Serve and enjoy!

Yields: About 20-24  Silver dollar size pancakes (Depending on how much batter you use).

Store: I usually just store mine in the fridge in an airtight bag or storage container. They are good for up to 3 days. If you want to store them longer then you can learn how to store them in the freezer here.

To reheat: I Just pop mine back on the griddle or in a toaster until heated through! Only takes a couple minutes. Easy!

 

{ 2 comments… read them below or add one }

Maria H. October 4, 2013 at 3:15 pm

Thank you so much for this delicious pancake recipe . My family really enjoyed them. Can’t wait to see what else you come up with. The coconut water in this recipe is great. 🙂

Josefa October 4, 2013 at 3:37 pm

Glad you like the recipe! Thanks for checking it out!! 🙂

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