Fluffy Vegan Oat Flour Pancakes
Ingredients
- 2 1/4 cups rolled oats (or store-bought oat flour)
- 3/4 cup applesauce
- 1 1/4 cups almond milk (or any non-dairy milk)
- 1 chia egg (1 tbsp ground chia seeds or ground flaxseed + 3 tbsp water)
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Preparation
Combine 1 tablespoon ground chia seeds or ground flaxseed with 3 tablespoons water in a small bowl to make the chia egg. Mix and set aside for 10 minutes.
Blend the rolled oats in a high-speed blender until they reach a fine flour consistency.
Pour the oat flour into a large bowl.
Add the coconut sugar, baking powder, cinnamon, and salt to the bowl.
Mix until well combined.
Combine the almond milk, applesauce, chia egg, and vanilla extract in a medium-sized bowl.
Whisk until well combined, or blend in a blender until smooth.
Pour the wet mixture into the dry ingredients and mix until well combined.
The batter will be thick and lumpy, which is acceptable.
Add a splash or two of almond milk if the batter is too thick.
Heat a large non-stick skillet over medium to high heat.
Grease the skillet with coconut oil or vegan butter.
Pour the batter into a blender to use the spout for pouring, or use another method you prefer.
Pour the batter onto the skillet to form circles.
Use a spoon to even out the pancakes if necessary.
Flip when bubbles appear in the middle and the edges turn slightly dry.
Cook for 1 to 2 minutes more on the other side until golden brown.
The batter should yield 8 to 10 pancakes, depending on size.
Top the pancakes with fresh fruit, nut butter, nuts, seeds, maple syrup, or your favorite toppings.
