Ingredients:

  • 2 cups (180g) rolled oats
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5g) ground cinnamon
  • 1 cup (240ml) unsweetened almond milk
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. In a large mixing bowl, whisk together the rolled oats, baking powder, sea salt, and ground cinnamon.
  2. Pour in the unsweetened almond milk, maple syrup, and melted coconut oil. Stir gently until just combined, taking care not to overmix.
  3. Allow the batter to sit for 5 minutes to let the oats hydrate.
  4. Heat a cast iron skillet or non-stick pan over medium heat with a touch of oil.
  5. Scoop approximately 1/4 cup (60ml) of batter for each bannock and flatten slightly with the back of a spoon.
  6. Cook for 4-6 minutes per side until the exterior is mahogany-colored and the center feels firm when pressed.
  7. Remove from heat and let the bannocks rest for 2 minutes to set the internal crumb before serving.