Vegan Oat Pancake Hug
Ingredients
- 50g rolled oats (blended to create oat flour)
- 250ml oat milk plus 1 tbsp lemon juice
- 1 tbsp oil
- 1 flaxegg (1 tbsp milled flaxseed plus 3 tbsp water)
- 125g plain flour (gluten-free if needed)
- 1 tbsp baking powder
- 3 tbsp coconut sugar (or vanilla sugar)
- Pinch of salt
Preparation
Add lemon juice to the oat milk, stir 3 times, and set it aside for 10 minutes.
Make the flaxegg by combining the milled flaxseed with 3 tbsp water. Stir until combined, and set it aside for 5 minutes.
In a mixing bowl, combine the oat flour, plain flour, baking powder, salt, and coconut sugar. Mix everything together until well combined.
Gently fold in the oat milk and lemon juice mixture (vegan buttermilk) and the flaxegg. Mix the batter until combined, but be gentle.
Heat a non-stick frying pan over medium-low heat.
Once hot, add a little oil (coconut oil works well) and pour 1/3 cup of pancake batter onto the pan.
Allow the pancake to cook for about 3-4 minutes or until bubbles appear and start to pop in the center. Check a few times to ensure it doesn't get too much color and adjust the heat if necessary.
Flip the pancake over and cook on the other side for another 2-3 minutes.
Repeat with the remaining batter, making approximately 6-8 pancakes in total.
Serve the pancakes with your favorite toppings. Suggestions include strawberries, blueberries, and a generous drizzle of maple syrup. Enjoy!