Have a St. Patrick’s Day hangover? No problem! Pancakes are the best excuse to be creative and have a little substance after a long night of drinking. That or just simply have towers of fluffy pancakes just because you can. Pancakes shouldn’t only be a weekend treat right?

The more I experiment with oat flour, the more I want to use it in all my baking. Not only is this gluten and refined sugar-free fluffy concoction the best on it’s own, but even more pleasant with the homemade warm cinnamon creamcheese sauce poured on top. Let’s ditch the maple syrup and soak in awe of this amazing sauce! (Don’t worry, much love and respect for maple syrup)

These petite-sized, thick, fluffy pancakes are too adorable to pass up. Another breakfast in bed special for sure.

Ingredients:
1/2 heaping cup oat flour
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 flax egg
2 tbsp unsweetened apple sauce
1 tbsp vegan butter, melted
1/2 cup almond milk
1 tsp pure vanilla extract
1 tbsp agave
cooking spray
Steps:
In a medium bowl, combine oat and buckwheat flour, baking soda and baking powder. Set aside.

In a separate bowl, combine almond milk, flax egg, apple sauce, butter, vanilla and agave. With a whisk, slowly mix in dry ingredients to wet ingredient mixture. Whisk until well combined. Add a little more almond milk if it is too thick.

On a medium heat pan, spray cooking spray and scoop out first batch using an ice cream scoop. This will ensure that the pancakes all come out the same “petite” size. Drop the batter right to the center of the pan and flip once. You will know when to flip when the sides of the pancakes are slightly brown. Do not press down on the pancakes.