Plant Based Pancakes

1: Blend together steel cut oats, tapioca flour, almond milk, banana, flax egg, and cinnamon until smooth.

2: Pour desired pancake sizes onto a greased skillet over medium heat.

3: Cook until bubbles form on the surface, then flip the pancakes.

4: Keep the pancakes warm in a 200°F oven while making the batch.

5: Serve topped with pomegranate, apple, yogurt, almond butter, and maple syrup.