Cooking Instructions

• Oat milk:

• In a high speed blender, add water, oats, honey and salt.
• Blend for 30 seconds on high.
• Pour into containers and refrigerate for 3 to 5 days. Shake well before using.

• Pancakes:

• In a food processor, add oats and process until it looks like flour.
• Mixture will be slightly grainy.
• Add to bowl with baking powder, salt, cinnamon, nutmeg and whisk until fully combined.
• In another bowl, mash banana with a fork.
• Whisk in eggs, milk, oil, and honey.
• Stir into dry ingredients until combined, but do not over mix.
• Add chocolate and walnuts, stir a few times just to incorporate.
• Batter will thicken as it sits, add more oat milk to loosen.
• Heat a nonstick skillet on medium high heat.
• When hot add a little bit of oil, pour ¼ cup of batter into pan.
• Batter is thick, so use the measuring cup or spoon to spread into a 4 inch round pancake.
• Let cook for 1 to 2 minute, flip cook for another few minutes until golden brown.
• Keep warm in a 200 degrees oven until all pancakes are cooked.
• Pancakes freeze well. When pancakes have cooled. Place in a releasable bag and freeze.