Skip to content![Almond Cow Logo]()
Ingredients
½ cup coconut yogurt (or any other plant-based yogurt)
½ cup coconoat milk (or any other plant-based milk)
2 tbsp maple syrup
1 tsp vanilla extract
¼ cup coconoat pulp (from coconoat milk)
1 cup oat flour (or gluten-free flour)
1 tsp baking powder
¼ tsp sea salt
Coconoat Pulp Pancakes
Prep Time: 5 minutes Cooking Time: 20 minutes
A breakfast favorite, Almond Cow style! These easy and delicious pancakes are gluten-free, dairy-free, and feature oat pulp from the Almond Cow. Serve this fluffy stack with our Homemade Hazelnut Nutella and enjoy.
Serves: 5-6 pancakes
Ingredients
½ cup coconut yogurt (or any other plant-based yogurt)
½ cup coconoat milk (or any other plant-based milk)
2 tbsp maple syrup
1 tsp vanilla extract
¼ cup coconoat pulp (from coconoat milk)
1 cup oat flour (or gluten-free flour)
1 tsp baking powder
¼ tsp sea salt
Directions
Step 1
In a medium sized bowl, whisk together yogurt, milk, maple syrup, vanilla, and coconoat pulp.
Step 2
Add in the oat flour, baking powder, and salt. Stir into a thick batter.
Step 3
Heat a non-stick pan with coconut oil over medium heat. Drop a medium-large sized scoop (with a cookie scoop) into the pan and spread into a circle. Cook until the edges start to look brown, then flip with a spatula.
Step 4
Cook about 1-2 minutes on the other side. Repeat this process until batter is gone.
Step 5
Top with homemade Hazelnut Pulp Nutella and fruit, then serve immediately.