Vegan Banana Coconut Oatmeal Pancakes

I'd been planning to make this recipe straight out of the book, but I was out of milk and lazy. I decided if I was going to use the soy or almond milk in my fridge, I might as well ditch the eggs too and veganize the whole thing. As I was waiting for the skillet to heat up, I spied my glass jar of unsweetened shredded coconut and decided to add some in at the last minute. These pancakes are a lot different than the light, fluffy type I usually go for. The oat flour and oatmeal make them especially dense and...well, oatmealy. Different, but delicious. I also highly recommend chocolate chips.

Vegan Banana Coconut Oatmeal Pancakes
Adapted from Good to the Grain

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.