These vegan pancakes are super light and fluffy, but they’re really healthy too! No refined flour, no refined sugar, no oil, and low-fat to boot--these little pancakes are the real deal.
Ingredients
1 cup old fashioned rolled oats (certified gluten-free if needed)
1 cup + ½ cup unsweetened non-dairy milk, divided
¾ cup oat flour or ground rolled oats (certified gluten-free if needed) (see note 1)
1 mashed banana (or about ⅓ cup) (see note 2)
1.5 tbsp any nut or seed butter (see note 3)
1 tbsp coconut sugar (or any)
2 tsp baking powder
½ tsp cinnamon, optional
¼ tsp salt, optional but highly recommended
Instructions
Soak your oats: Add 1 cup oats and 1 cup non-dairy milk to a medium bowl and lightly press the oats down so they are covered by the non-dairy milk (they’ll float back to the top but at least they’ll get wet) for 10 minutes while you get together the other ingredients. This makes a big difference in the texture of the oats.
If making your own oat flour: Using a decent quality blender or food processor, grind up old-fashioned rolled oats into a mostly fine flour. You may need to stop and shake the container or scrape it down with a spatula.
Blend: Add the rest of the ingredients and put in the soaked oats--no need to drain them if they haven’t soaked up all the liquid yet. Blend until smooth.
Heat skillet or griddle: Heat a large nonstick skillet over medium heat.
It’s helpful in keeping your pancakes all roughly the same size. For me, each pancake ended up being about 3 ½ tablespoons of batter.
Cook: Cook 3 pancakes at a time--allow them to spread a little. When you initially add the batter to the pan, you can use the back of the scoop to adjust the shape of the pancake to make it more circular if you wish. Cook each side of the pancake for about 2 minutes. This will differ depending on your pan and stove, but you can tell it's ready to flip when the edges have started to lightly brown.
Transfer each cooked pancake to a plate wrapped in a kitchen towel to keep warm, or you can place them in a warm oven.
Serve: Serve with fruit, maple syrup or date syrup, or even a little vegan whipped cream if you’d like.
Enjoy!
This recipe is from Zardy Plants