A drizzle of sticky maple syrup. A melting pat of butter. A handful of sweet chocolate chips. These simple yet powerful ingredients turn an average homemade pancake recipe into a breakfast you'll actually want to get out of bed for. But what they add in flavor, they lack in good-for-you qualities.
The cherry (or, in this case, raspberry) on top of this oatmeal pancake recipe, though, is that it only requires shelf-stable ingredients. Thanks to the flaxseeds (which act as a binder) and non-refrigerated, dairy-free milk, the flapjacks can be whipped up even when you’ve run out of eggs or simply can’t make it to the grocery store for a fresh gallon of 2 percent. So fire up the griddle and start making a batch, because TBH, you really don’t have an excuse not to.
Vegan Oatmeal Pancake Recipe
Makes: 2 servings (6 pancakes)
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
Directions
- Mix the ground flax seeds with 3 tbsp of water and set aside. The mixture should turn into a gel in 5 minutes.
- Blend the oats in a food processor or blender until smooth, then mix with the flour, baking powder, and salt.
- Add the almond milk, maple syrup, and avocado oil to the flax mixture and stir together until combined.
- Mix the wet and dry ingredients together just until combined.
- Heat some oil in a large pan on medium heat. Pour a scoop of the batter into the pan. Cook for 2-3 minutes or until little bubbles start to form.
- Flip and cook for 2 minutes on the other side.
- Serve with fruit, maple syrup, or whatever you love!
This recipe was republished with permission from Choosing Chia.
