Coconut Milk Oat Pancakes with Caramelized Banana Compote

Ingredients

• 2 cups g rolled oats, blended into oat flour
• 1.5 cups ml coconut milk, canned
• 0.5 cup ml water
• 3 tbsp tbsp maple syrup
• 2 tsp tsp baking powder
• 1 tsp tsp vanilla extract
• 0.5 tsp tsp salt
• 3 tbsp tbsp avocado oil
• 3 whole ripe bananas
• 2 tbsp tbsp coconut sugar
• 0.5 tsp tsp ground cinnamon
• 0.25 cup cup shredded coconut, toasted(optional)

Instructions

1. 1

   Blend the rolled oats in a high-speed blender until a fine flour forms, about 60 seconds.

2. 2

   Whisk the oat flour, baking powder, cinnamon, and salt in a large bowl.

3. 3

   In a separate bowl, whisk the coconut milk, water, 1 tbsp maple syrup, and vanilla extract until smooth.

4. 4

   Fold the wet mixture into the dry ingredients until just combined; rest the batter 10 minutes to hydrate the oat flour.

5. 5

   Heat a cast-iron skillet over medium-low heat with 1 tbsp avocado oil.

6. 6

   Cook pancakes in 1/3-cup portions, 3-4 minutes per side, until deeply golden; keep warm in a low oven.

7. 7

   For the compote, slice the bananas and cook them in a skillet with coconut sugar and remaining maple syrup over medium heat, undisturbed 2 minutes, then gently fold until a thick glossy sauce forms, 4 more minutes.

8. 8

   Stack pancakes, spoon the warm compote over, and finish with toasted shredded coconut.