Description
Delicious and fluffy vegan oatmeal pancakes made with oat flour and flax eggs, perfect for a healthy, plant-based breakfast. These pancakes are naturally sweetened with maple syrup and flavored with cinnamon and vanilla, offering a wholesome and satisfying start to your day.
Ingredients
Dry Ingredients
- 1 3/4 cups oat flour
- 2 tsp baking powder
- 3 tsp cinnamon
- Pinch of salt
Wet Ingredients
- 1 tbsp maple syrup
- 1 cup oat milk (or almond or soy milk)
- 2 tsp vanilla essence
- 2 tsp apple cider vinegar
- 1 tbsp coconut oil (or other subtle vegetable oil)
Egg Substitute
- 2 flax eggs (2 tbsp ground flaxseeds + 8 tbsp water)
Instructions
- Prepare the Flax Eggs: Whisk together the ground flaxseeds and water in a small bowl. Let the mixture sit for a few minutes to thicken and become gelatinous, replicating the binding property of eggs.
- Mix Dry Ingredients: In a large mixing bowl, combine the oat flour, baking powder, cinnamon, and a pinch of salt. Stir these ingredients together so they are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the flax eggs, oat milk, maple syrup, vanilla essence, apple cider vinegar, and coconut oil until fully blended.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients while stirring continuously. Mix until just combined to avoid overmixing and keep the batter light.
- Rest the Batter: Let the batter sit for a few minutes; this allows the ingredients to hydrate and the mixture to thicken slightly, improving pancake texture.
- Preheat the Pan: Place a frying pan or skillet over low to medium heat. Add a small amount of oil or vegan butter to lightly grease the surface.
- Cook the Pancakes: Pour a scoop of batter onto the warm pan. Cook for a few minutes on one side, waiting until bubbles form on the surface before flipping the pancake over. Cook until both sides are golden brown and cooked through.
- Repeat Cooking: Continue the process with the remaining batter, adding more oil to the pan if necessary to prevent sticking.
- Serve: Serve the pancakes warm topped with coconut yogurt and fresh fruit for a delicious plant-based breakfast.
Notes
- For best results, use fresh ground flaxseeds to make the flax eggs.
- If the batter is too thick, add a little more plant milk to reach desired consistency.
- You can substitute oat flour with gluten-free flour if needed, making this recipe gluten free.
- Ensure the pan is not too hot to avoid burning the pancakes before they cook through.
- These pancakes freeze well; reheat gently before serving.
