Vegan Oatmeal Pancakes with Cinnamon Orange Syrup

🧂 Ingredients

• 1/4 cup virgin coconut oil
• Juice from 6 oranges OR 1 1/2 cups of orange juice
• 2 tablespoons pure maple syrup
• 4 oranges peeled

  de-seeded, and cut in to 1/4 inch pieces, optional
• 2 tablespoons Goldschlager Cinnamon Schnapps

  optional
• Ground cinnamon to taste

  optional, if not using Goldschlagger Cinnamon Schnapps
• 1 1/2 cups gluten-free flour blend OR all-purpose flour
• 2/3 cup oatmeal

  use certified gluten-free oats if you are on a gluten-free diet
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 tablespoons ground flax meal stirred into 6 tablespoons water {or 2 eggs}
• 1 cup non-dairy or dairy milk of choice

  used unsweetened organic soy milk
• 1/4 cup plus 2 tablespoons oil

  i.e. expeller pressed high oleic sunflower oil, plus extra for cooking
• 2 tablespoons pure maple syrup

Instructions

• 1 Cinnamon Orange Syrup: Heat a large sauce pan on high, and add coconut oil.Turn
  heat down to medium and add orange juice, maple syrup, and optional orange
  pieces.Cook mixture on medium or medium high, stirring constantly for about 5
  minutes, or until liquid reduces and you have a rich, syrupy sauce.Turn off
  heat, and stir in Goldschlagger Cinnamon Schnapps, OR ground cinnamon to taste.
• 2 Oatmeal Pancakes: Heat griddle or frying pan on medium heat. Combine flour,
  oats, baking powder, baking soda, salt, and cinnamon in a large mixing bowl and
  stir with a fork until well combined. Add flax mixture (or egg), non-dairy or
  dairy milk, oil, and maple syrup to dry ingredients, and mix with a spoon or
  whisk until well combined. Grease griddle or pan with oil, and pour 1/4 cup of
  batter for each pancake, cooking pancakes on both sides until golden brown.

Nutrition Info