Gluten Free Oat Pancakes

Happy New Year everybody! I'm a few days late but it's still the first week of the year. So many days, weeks and months to plan big things for the blog, to find inspiration and never stop growing. I decided not to make New Year's resolutions long ago because we tend to set the bar too high, and when we can't accomplish certain goals we end up frustrated. So no big resolutions for me, I try to take it day by day no matter if the calendar marks the ending of a year.
Of course we all want to become a better version of ourselves, to travel more, do more exercise, stop worrying too much, eat healthier, switch off the phone and spend more time with our family and friends, etc. But will all of this happen this year? I really don't know, but I know for sure that I should remind myself (all of us, actually) to never stop dreaming and work hard every single day...yeah, shit will happen more than often and things won't go as planned many times but that shouldn't stop me.
Wanna know some silly little resolutions I made this year? Here we go!
1- Read, for once and for all, Anna Karenina (and read more classic literature).
2- Finally (finally!!!) wear all the new lipsticks I own before buying new ones...and I do have an indecent amount of never-used lippies (it's an addiction, I know!).
3- Make éclairs for my sister since she's been begging me for a long time. lol

Damn, I'm writing too much and I don't want you to fall asleep or bore you with my rambling. Let's talk about these fluffy gluten-free pancakes which were my first breakfast of the year!
So it's kind of a tradition at home to have pancakes for breakfast on january 1st, of course I love to eat pancakes the rest of the year but since I'm always on a rush I usually have overnight oats, an avo toast or a PB&J toast with a cappuccino...and I leave the pancakes for the weekends or festive days (as long as I don't have to cook a new recipe for the blog early in the morning to get good natural lighting, duh).
Like I said these pancakes are completely gluten-free and vegan, wholesome, satisfying and really fluffy which is something I always miss when I taste gf or hearty pancakes...they tend to be quite dense or chewy, not my kinda pancake!
Hope you all had a great Christmas time and a good start into the new year. I wish you nothing but awesome things awaiting you in 2018. :-)

Gluten Free Oat Pancakes
(yield: 8 pancakes approx.)

1 cup oat flakes.
1 cup buckwheat flour.
1 teaspoon ground cinnamon.
1 1/2 teaspoons baking powder.
A pinch of pink Himalayan salt.
1 flax "egg": 1 tbsp ground flax seeds + 3 tbsp water.
1 tablespoon agave or maple syrup.
300 ml (1 cup plus 2 teaspoons) of your favorite plant-based milk (I used oat milk).
- Toppings:
Baby bananas.
Tahini (sesame paste).
Cacao nibs.
Shredded coconut.
Mixed red berries.
Maple syrup.

In a small bowl stir together the flaxmeal and water with a fork and let it rest for 10 minutes to thicken.
Prepare the baby bananas and all the toppings (if you need to wash your berries, for example) at this point so they are ready right after cooking your pancakes, therefore you won't have to reheat them. Slice the bananas in half lengthwise and spread a generous amount of tahini paste, set aside.
While the flax egg is resting mix the oat flakes, buckwheat flour, cinnamon, baking powder and salt in a large mixing bowl using a wire whisk.
In a medium separate bowl whisk together the milk and agave (or maple) syrup and stir in the flax egg.
Add the wet mixture into the dry ingredients and mix just until incorporated and no lumps are visible. Let the batter rest for 15 minutes.
Lightly grease a frying pan with coconut oil or extra virgin olive oil and once the pan is hot pour around 1/4 cup of batter for each pancake.
Cook 2 minutes approximately on each side, until small bubbles appear on the surface and the pancakes get a golden brown color.
Serve the pancakes while they are still warm with the bananas, the rest of the toppings and a generous drizzle of pure maple syrup.