Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries

The move this morning.

Oat flour pancakes with coconut milk whipped cream and topped with berries.


1.5 cups oat flour

1 cup almond milk

1 can of full fat coconut milk (must be canned)

Handful of berries to top

Maple Syrup

Dairy-free butter- I used Earth Balance Soy-Free




  1. Make sure to get full-fat canned coconut milk otherwise the coconut milk cream will not work. Place the can of coconut milk in the fridge overnight.
  2. In a bowl, mix oat flour and almond milk. I like to add a drop of maple syrup and cinnamon to my batter.
  3. Heat up a scoop of dairy-free butter on a pan to create a nonstick surface.
  4. Spoon 1/3 of the batter into the pan and cook and cook pancake. Repeat 2x or until all of the batter is used.
  5. Place the oat flour pancakes on a plate.
  6. Open the can of full fat coconut milk. Scoop the solid cream on top of the can onto the plate (Note: only the top of the can will be a solid).
  7. Top with a handful of berries and maple syrup.

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