No need to miss out on pancakes if you’re vegan or following a gluten or dairy-free diet. These delicious pancakes are packed with protein and are really filling. I ground up my oats, as I that’s what I had in the cupboard, and I really liked the chunky texture. If you prefer a smoother, more traditional pancake texture use oat flour instead.
Flaxseeds make a good alternative to egg for vegan baking and they’re a great source of healthy fats and phytoestrogens to balance hormones.
Ingredients
Makes 4 pancakes
1 tbsp ground flaxseed
3 tbsp water
100g gf oats or oat flour
2 tsp gf baking powder
150ml almond milk
1 tbsp peanut butter
handful of blueberries
coconut oil, to cook
To serve:
1 banana, sliced
ground cinnamon
maple syrup
fresh fruit
- Mix the flaxseeds and water in a small bowl.
- Grind up the oats if not using oat flour.
- Mix together the ground oats, flaxseed mixture and baking powder in a bowl. Stir in the nut butter and milk until it is well combined.
- Gently stir though the blueberries.
- Heat a teaspoon of coconut oil in a small bring pan over a medium heat.
- Add about 2 tbsp of mixture to the pan and cook for 1-2 minutes until golden. Flip over and then cook for a further 1-2 minutes. Keep this pancake warm and repeat with the remaining mixture.
- Serve the pancakes with your favourite toppings. A sprinkle of ground cinnamon, some sliced banana and a drizzle of maple syrup work really well.
