Serves a Party of 2
Maybe I’ve just been a little behind, but recently discovering that you can make oat flour pancakes in less than 20 minutes has me jumping for joy every time I need a quick and tasty breakfast.
The best part about pancakes is being able to enjoy them with so many different topping options. Whether it is your favorite fruit or berries, a scoop of nut butter, or some of your favorite nuts and seeds, you know they will 100% be drizzled with maple syrup or agave nectar to pull the whole meal together. If you are not a breakfast person, you could even whip these bad boys up for dinner and call it a night.
In my case, I made them for my lady on Valentines Day and they were by far the fluffiest vegan pancakes I have ever prepared. Not to mention the snickerdoodle part, which is adding a bit of coconut sugar and cinnamon to the batter, and even on top of the plated pancakes. I also topped on a few teaspoons of lightly salted pumpkin seeds, hemp hearts, and chia seeds for the perfect crunch, as well as a thinly sliced granny smith apple to add that sour and satisfying kick.
Ingredients:
- 2 Cups of Rolled Oats
- 1 Cup of Plain Oat Milk (or any plant-based milk)
- 1/2 Cup of Coconut Sugar (plus a dash more for topping)
- 1 Teaspoon of Ground Cinnamon (plus a dash more for topping)
- 1/2 Teaspoon of Baking Soda
- Pinch of Salt
- 2 Tablespoons of Plant-Based Butter (I used Earth Balance)
- 4 Tablespoons of Maple Syrup (or agave nectar)
- 1 Granny Smith Apple
- 2 Tablespoons of Pumpkin Seeds
- 2 Tablespoons of Hemp Hearts
- 1 Tablespoon of Chia Seeds
Add the 2 cups of rolled oats to a high speed blender and pulse until you have a flour consistency. It may take shaking the blender up a bit to get everything incorporated and blended.
In large bowl, fold in the oat flour, coconut sugar, cinnamon, baking soda, and salt, then whisk them all together.
Pour in the oat milk and give it one last good stir.
Heat a large saucepan on medium-high heat, when it is super hot, drop down a tablespoon or so of the butter.
Scoop about 1/4 cup of the oat flour batter into the saucepan – do this one more time to have 2 pancakes in the pan.
Let them be on one side for 3 to 4 minutes, then flip and allow to cook for aother few minutes.
Repeat this process for the other 2 pancakes.
To serve, lay down 2 pancakes on each plate, sprinkle on some additional coconut sugar, cinnamon, pumpkin seeds, hemp hearts, and chia seeds.
Slice up the green apples and drop them down into whatever shape you’d like.
Finally, drizzle on the maple syrup or agave nectar and serve it with some coffee, tea, smoothie, or even just a fat glass of water.
Plant Sugar Kitchen 