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Whatever you might crave for breakfast these plain oatmeal pancakes are a perfect fit since they can be altered to suit anything. They are proof that vegan cooking is neither difficult nor boring and will go perfectly as they are with your favourite jam or syrup.
There are very delicious and seasonal versions of it and I will post them in due time. For now enjoy the plain but nonetheless scrumptious version than can be eaten with literally anything.
Ingredients : metric ( imperial )
Serves 4
- 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
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 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.
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