Vegan Banana Coconut Oatmeal Pancakes

Dry:
3/4 cup oat flour
1 cup all-purpose flour (whole wheat pastry would work too)
2 tbsp sugar
2 tsp baking powder
3/4 tsp kosher salt
1 cup unsweetened shredded coconut

Wet:
2 tbsp canola oil
1 1/4 cups nondairy milk (I used soy)
1 cup cooked oatmeal
1 tbsp unsulphured molasses (not blackstrap)
1 banana, mashed

Chocolate chips (optional)

Sift the dry ingredients together and set aside. In a separate bowl, whisk together the oil, milk, oatmeal, molasses, and banana. Fold the wet ingredients into the dry ingredients and be careful not to overmix. If not using immediately, it can be kept in the fridge overnight, but may need to be thinned with milk.

Heat a skillet over medium heat. When hot, scoop the batter (about 1/4 cup at a time) and cook until bubbles form and then flip.

Serving Size: 18 small pancakes

Number of Servings: 18

Recipe submitted by SparkPeople user BROCOLIJOLI.