We've been moving towards plant-based eating for a while, and though I would definitely not call us vegan, we've been trying to adapt more and more recipes to make them vegan. Suppers and lunches are easy peasy, as we hardly ate meat anyway, so we are mostly switching butter for olive oil or coconut oil.
But PANCAKES! Scott has always made the best pancakes. I can't tell you how many lazy sunday mornings have commenced with coffee and pancakes. Sometimes blueberry, sometimes banana, even chocolate for special occasions- but no matter what, always delicious. Less so on days that we had no eggs on hand, and he used flax instead.
So for the past months we've been experimenting. And experimenting. Eating subpar pancakes- gooey sticky quinoa pancakes and their ilk. Such a rough life. Ahem. This week I found a banana oat pancake recipe (http://mylittlecelebration.com/vegan-banana-oat-pancakes-revisited/) and I thought the oats might be the trick to not having soggy pancakes. I made a couple of alterations, so here is my version. I will have to post pictures next time- I didn't take pictures because I didn't think they would work- and by the time I realized they had, they were nearly gone!
Preheat your griddle or pan. We have a griddle and set it to 350.
First put 2 TBSP of ground flax in 5 TBSP water. Mix and let sit.
Next, in a separate bowl add the dry:
1 cup Oats
1/2c Whole Spelt Flour
1 Tbsp Baking Powder
1 hefty dash of cinnamon
1/8 tsp salt
Add to the flax bowl:
1 tsp vanilla
1 mashed banana
1 mashed avocado (I'm not insane, I promise)
1 Tbsp coconut oil, warmed to liquid
3 Tbsp milk of your choice( hemp, almond etc) or water.
2 Tbsp maple syrup
Gently fold the dry and wet together, Add more liquid if needed, you want it to be able to pour off a spoon. I found they needed to cook about 5 minutes per side to feel cooked through.
Please feel free to comment if you make these, I'd love to hear how they work for you!
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