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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!
Ingredients : metric ( imperial )
- 500ml (2 cups) oat milk
- 80g (1/2 cup) rolled oats
- 2 tsp baking powder
- 200g (1 1/2 cups) flour
- 1 tbsp coconut oil
- 1 flax egg: 3 tbsp water + 1 tbsp milled flax seed
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 2 tsp rich agave syrup
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 1/3 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 1/3 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.