- 1 Taza Avena
- 1 Cucharada Coconut Sugar
- ¾ Cucharadita Baking Powder (gluten-free)
- 1 Pizca Sal marina
- ⅔ Taza Leche de almendras
Heat a nonstick skillet over medium-high heat and spray with cooking spray.
In your Short Cup, add all of the ingredients. Blend until completely smooth. The longer it sits, the thicker the batter gets, so don't let it sit for too long.
Scoop desired size of pancake batter onto the skillet and cook until the edges are dry. Flip and cook the other side.
Serve with fresh fruit, whipped cream, chocolate chips, and/or pure maple syrup.