Easy Healthy Oat Pancakes Without Banana
Servings: 6 pancakes
Equipment
- mixing bowl
- measuring cups and spoons
- non-stick skillet
- whisk (or a fork)
Ingredients
"Buttermilk"
- 1 cup unsweetened flaxmilk
- 1 teaspoon lemon juice
Dry ingredients
- ½ cup oat flour, packed*
- ½ cup almond flour, packed*
- 1 ½ tablespoons flaxseed meal
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- sprinkle of cinnamon
Additional wet ingredients
- ½ teaspoon vanilla extract
Instructions
- First, create a vegan buttermilk by whisking together flax milk and lemon juice to a measuring cup and let it sit for 2-3 minutes.
- While the buttermilk forms, combine all dry ingredients to a medium-sized mixing bowl.
- Add buttermilk and vanilla extract to the dry ingredients and whisk briefly until combined.
- Fold in chocolate chips, blueberries, hemp hearts, or whatever mix-ins your heart desires. *check out my toppings & add-in suggestions above if you need some inspiration.
- Warm a non-stick skillet on medium-low heat. Once warm, drizzle with just a tiny bit of avocado oil and then add ¼ cup of pancake batter to the pan for each pancake. Add as many pancakes as you can, without the pancakes touching.
- Flip after 3-4 minutes. The pancake will rise and be golden around the edges when they are ready to flip. Remove from heat and top with maple or date syrup, drizzled chocolate, and/or berries. Enjoy!
Notes
*Packed flour consists of scooping the measuring cup directly into the jar or bag of flour and packing it down (removing all air from the flour).
Serves 1-2 people, double the batch for meal-prep, leftovers, or for more eaters.
This recipe was inspired by Dreena's Kind Kitchen light and fluffy pancake recipe.