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    Home » Breakfast

    Cinnamon Oatmeal Pancakes with Cranberry and Raspberry Compote

    Published: Dec 25, 2014 · Modified: Jul 1, 2017 by Gloria - The Greedy Vegan · This post may contain affiliate links · 3 Comments

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    As promised a Christmas version of my favourite  oatmeal pancakes. They come accompanied with a delicious compote and are lightly seasoned with cinnamon and cardamom. 

    Fun fact: These are not only very tasty but both spices also have health benefits that will help you through this time of year. Cinnamon is known for lowering the negative effects of high fat meals - as the Penn State researchers revealed it helps reduce the body's negative response to eating high-fat meals. Cardamom on the other hand is fabulous at helping you battle the cold and flu – it relieves cold and flu symptoms and can also be used for bronchitis and coughs.

    But enough talk about health, it's the holidays and the only reason that should count for making these is that they are overly delicious and easy to make!

     

    Christmas Pancakes

     

    Ingredients : metric ( imperial )

    Serves 4

    • 500ml  (2 cups)  oat milk
    • 80g  (½ cup)   rolled oats
    • 2 teaspoon baking powder
    • 200g  (1 ½ cups) flour
    • 1 tablespoon coconut oil
    • 1 flax egg: 3 tablespoon water + 1 tbsp milled flax seed
    • ½ teaspoon cinnamon
    • ½ teaspoon cardamom
    • 2 teaspoon rich agave syrup

     

    Instructions:

    When making these it's best to start with the "egg" because it needs to set. Mix the water and milled flax seed in a cup and let it set in the fridge for about 5-10 minutes. For a full instruction and explanation for flax eggs you can click here.

    Mix the remaining ingredients in a bowl and add the flax egg. If your coconut oil is solid you might want to heat it a bit since it solidifies when the temperature is below 75 degrees F / 25 C.

    I use a measuring cup that measures ⅓ of a cup to portion these. Yes they are big but who wants a tiny breakfast anyway. 

    Heat a heavy bottom pan over medium heat, pour ⅓ of a cup of batter into it and bake until the surface started bubbling and the edge of the pancake is cooked. Turn the pancake and cook for about another minute.

    The mixture should make 8 large pancakes, feel free to make smaller ones if you like. They are best served with cranberry and raspberry compote.

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    More Breakfast

    • Hearty Vegan Mushroom Scramble
    • Home Made Focaccia with Garlic and Herbs
    • No Bake Breakfast Bars with Cranberries and Seeds
    • Smooth Homemade Peanut-Butter From Roasted Peanuts

    Reader Interactions

    Comments

    1. Raj

      December 28, 2014 at 6:28 am

      Woow .. Everything looks soo delicious .. Love the presentations , fonts and everything ...

      Reply
    2. Donna

      May 16, 2016 at 1:40 pm

      These are stellar.

      Reply
    3. Donna

      June 01, 2016 at 9:24 am

      I am obsessed with cinnamon and those were awesome.

      Reply

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    Welcome to The Greedy Vegan!

    Hi there, I'm slightly obsessed with food, vegan by heart and mommy of a Beagle. I like my food to be affordable and easy to cook. But that doesn't mean that I don't indulge whenever I can; since after all ...

    I am Gloria “The Greedy Vegan”

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