Delicious & fluffy oat-based pancakes. My personal favorite for a summer brunch! 

For the pancake batter, mix together: 

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• 2 cups oat flour 
• 1/4 cup coconut sugar 
• 2 Tbsp almond butter
• 2 Tbsp maple syrup 
• 1/2 tsp sea salt 
• 1/2 tsp baking powder 
• 1 tsp vanilla extract 
• 3/4 cup water 

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• Heat a skillet over medium heat and coat with a tsp of coconut oil. (Feel free to skip the oil if preferred.)
• Scoop about 1/4 cup of batter onto the hot pan. Shape into a circle.
• Place a small handful of dark chocolate chunks into each pancake. (I love hu kitchen gems for this.)
• Cover the tops of the chocolate chunks with more batter so they don’t burn when you flip. 
• Flip the pancakes after 3-5 mins. Or when the pancake is almost fully cooked through.
• Cook for 2-3 mins on the other side.
• Cool and enjoy with some fresh summer cherries, almond butter, more chocolate chunks, and pure maple syrup. 😋
• Makes 6 filling pancakes. (Doubles well for a dozen pancakes ;))