Description
These Vegan Oatmeal Pancakes are perfect for a healthy breakfast or brunch!
Ingredients
Scale
- 1 tbsp One Degree Organics Ground Flax Seeds
- 3 tbsp water
- 1/2 cup One Degree Organics Sprouted Rolled Oats
- 1/2 cup gluten-free flour (with xanthan gum in it, or you can sub regular flour)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tbsp avocado oil (can sub any neutral tasting oil)
- Oil for frying
Instructions
- Mix the ground flax seeds with 3 tbsp of water and set aside. The mixture should turn into a gel in 5 minutes.
- Blend the oats in a food processor or blender until smooth, then mix with the flour, baking powder and salt.
- Mix the almond milk, maple syrup, avocado oil and the flax mixture together until combined
- Mix the wet and dry ingredients together just until combined.
- Heat some oil in a large pan on medium heat then pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form.
- Flip and cook for 2 minutes on the other side.
- Serve with fruit, maple syrup or whatever you love!
Notes
Make sure to use ground flax seeds when preparing the flax egg mixture. Whole flax seeds won’t work. The flax and water should have a “gel” texture after it sits for about 5 minutes. If it doesn’t you may have added too much water.
Don’t overmix the batter! This is what causes dense pancakes. Mix just until combined. A few small clumps are okay.
Don’t cook the pancakes on too high of a heat. If you do, the outsides of the pancakes will cook too fast while the inside will remain raw.
If you prefer a more chewy oaty texture, you can skip out on blending the oats into oat flour and leave them whole.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 303
- Sugar: 5.5
- Fat: 9g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 6.6g
