Name: Oat Pancakes
Prep time: 2 min
Total time: 30 min
Yield: 4 Servings
Ingredients: oat flour: 200 gr of; vegetable drink: 250mL-300mL of your favorite; vanilla extract: 1 tsp of; baking powder: 2 tsp of; salt: 1 dash of; agave syrup: 20gr of; coconut oil: 1 tsp of

Share
83 Views
Like 0

Ingredients

Adjust Servings:

	200 gr of oat flour preferably whole wheat flour
	250mL-300mL of your favorite vegetable drink
	1 tsp of vanilla extract
	2 tsp of baking powder
	1 dash of salt
	20gr of agave syrup
	1 tsp of coconut oil you can also use vegan butter or olive oil

Nutritional information

160kcal

Calories

2gr of

Fats

30gr of

Carbs

1gr of

Fiber

4gr of

Added Sugars

4gr of

Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:

30min
Serves 4
Easy

Ingredients

200 gr of oat flour
preferably whole wheat flour
250mL-300mL of your favorite vegetable drink
1 tsp of vanilla extract
2 tsp of baking powder
1 dash of salt
20gr of agave syrup
1 tsp of coconut oil
you can also use vegan butter or olive oil

Directions

This easy recipe makes pancakes that are very nutritious and only calls for a few simple ingredients you probably have in your kitchen right now.

Feel free to add your favorite stir-ins to these pancakes: chocolate chips, strawberries, mixed nuts, cinnamon, syrup, zest of a lime, hemp seeds and mint are some of the favorites in our house.

I promise you that weekends will never be the same again with these pancakes 🙂

Note: For extra protein, you can also add 1 scoop of natural protein powder to the batter

Steps

1 Done	In a large bowl combine all the ingredients (except the coconut oil) and stir until well combined;
2 Done	Allow the mixture to sit for 20 minutes so the baking powder has time to act; Note: This the key to light and fluffy pancakes. This gives the flour a chance to properly hydrate and the baking powder time to activate ;)
3 Done	Heat a large cast-iron skillet over medium-low heat and coat the pan with the coconut oil; Note: Cast-iron is my skillet of choice for pancakes because it heats well and browns the pancakes without an excess of coconut oil. A nonstick pan or a griddle can be used too.
4 Done	Drop the batter into the pan forming small-medium-sized pancakes. Allow it to cook until you see small bubbles forming on the top of the pancake. Then, gently flip and cook for another two minutes or until the pancakes are golden brown and cooked through;
5 Done	Remove from pan and repeat until you have finished all the batter. Serve with your favorite pancake toppings and enjoy!

Veganit

A growing collection of plant-based, painless, and delicious recipes for a better well-being, alongside with simple and straightforward articles that present the upside of a plant-based diet and the use of brainpower tools.