Updated: Jul 27, 2018
1 cup almond flour
1 3/4 cups oats
1 1/2 cups almond milk
1 tablespoon baking powder
1/2 teaspoon Sea Salt
2 tbsp silvered almonds
Mix dry ingredients in a bowl.
Mix wet ingredients in a separate bowl
Pour into dry ingredients; combine.
Cook on lightly oiled skillet until golden brown.
Serve warm with maple syrup or honey.
Try substituting 1/2 cup of shredded coconut or 1/4 cup semi-sweetened chocolate chips for almonds. Add lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.