Contributor: Juliana Rego
- 1 1/4 cup rolled oats, milled
- 1 cup almond/cashew milk
- 3/4 tsp baking powder
- 3/4 tsp soda bicarbonate
- 1 flax egg
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp maple syrup (optional)
- Berries (I used strawberries and blueberries)
- Maple Syrup (optional)
Blend 1/4 cup soya/coconut yogurt or dairy free cream with 1/2 cup blueberries until smooth
To Make Flax Egg
Mix 1 tsp flax seed powder with 2 1/2 tsp water and leave for 5 mins
- Mix together oat flour, baking powder, soda bicarbonate.
- Add almond/cashew milk, lemon juice, vanilla extract, flax egg. (If you like to sweeten your pancakes, add in 2 tbsp maple syrup)
- Mix until smooth – make sure not to over-mix the batter.
- Pour about 1/3 cup batter in a heated non-stick pan and cook until bubbles form (2-3 minutes). Flip over and cook for another 1-2 minutes. Repeat until you’ve used up all the batter.
- Serve with suggested toppings or why not get creative with your toppings – the options are endless!
Note: In this recipe I used cashew milk and soya yogurt, as that’s what I had handy at the time. I would recommend not to use soya milk as it has the tendency to make the batter heavy, and your pancakes won’t rise. I also didn’t add the maple syrup to the batter, as I’m on a low sugar diet. So if you’re not used to eating unsweetened pancakes, then please go ahead and add the maple syrup or any other vegan alternative to your recipe. I would however recommend adding the maple syrup as a topping to prevent your pancakes from burning. If you find the consistency of the batter too thick or thin, you can add more milk or flour till you reach your desired consistency. – Juliana Rego