Updated: Jan 13, 2022
I usually have steel cut oats for breakfast, but occasionally, I am in the mood for pancakes. After exploring many variety of plant based pancakes, I have some up with this simple and delicious recipe. You can make a batch and store the extras in the refrigerator or freezer, if there are any left.
1 Tablespoon Flax Meal
3 Tablespoons Water
2 cups Old Fashion Oatmeal (divided)
1 cup grated carrot
1 cup unsweetened applesauce
2 Tablespoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon vanilla extract
1/2 cup chopped walnuts
2 cups, plant based milk (unsweetened almond is my favorite for this recipe)
Ripe bananas, maple syrup, additional walnuts (optional topping)
Combine Flax Seed and water in a small dish, mix well, let set for about 5 minutes while you gather the remaining ingredients. This is our faux egg fo this recipe.
Add 1 cup of the oatmeal in the blender and blend until a powder. This create an oat flour. If you like a pancake with a little more texture, skip this step and just add all the oatmeal and continue to step 3.
Then, add the rest of the oatmeal and the remaining ingredients, including the faux egg. Blend until the ingredients are combined.
In a skillet heated to medium heat, if using a non stick pam, no oil is required. Pour in or add a scoop of the pancake mix into the skillet. Use the back of a spoon to spread out the mixture. Cook for about 3 minutes per side, should be bubbling and have brown edges before turning.
Makes 8 large pancakes - 6 to 8" each depending on the thickness.
Top with bananas, nuts and maple syrup (if desired)
You can be creative on the spices and toppings for this recipe. Enjoy!