It’s time I made oatmeal pancakes. In fact, it all began with the idea to tell you how to make the oat milk at home. And then I realized I had some oat pulp left so I needed a new recipe.
I always loved pancakes (American style fluffy pancakes). There are plenty of versions of these filling dessert: with different milks, with different additives, different flours, with eggs and without. I will be publishing all the recipes on my website.
Today: eggs-free pancakes made of oats pulp and oat milk
If you like oatmeal, then I would say that this dessert is perfect for the oats breakfast! It’s like an oatmeal porridge, but in the form of a pancakes pyramid with various mind-blowing toppings. This meal is very nutritious, healthy and easy to make.
How do you usually make the batter? Do you mix everything manually or are you using a blender?
I prefer a blender (food processor), it speeds up the process greatly and eliminates the unwanted lumps.
1 + 1/3 cup oat flakes (I used rolled oats)
oat milk pulp (from one cup of oatmeal) * – or you can use 2 full cups of oats instead
1 cup of oat milk* (or any other non-dairy milk)
1 tbsp apple cider vinegar
1 tbsp coconut sugar * (can be replaced with cane sugar)
2 tsp baking powder
1 tsp flax meal + 3 tsp water (a vegan egg)
1 tsp coconut oil (or other vegetable oil without a strong smell)
1/2 tsp baking soda
vanilla bean powder/vanilla extract
- Combine the oat milk with flax meal, mix well, set aside for 5 minutes
- In a blender, crush the oats. You can make an oatmeal, or leave the oats whole. I chose the second option, so the pancakes turned out to be more ‘rustic’
- Combine all the ingredients and mix well so you get a consistency of the thick batter (if you feel it’s too thick, then add more milk)
- Bake the pancakes in a pancake thin pan (it’s just perfect – nothing ever burns even without the extra oil – however, I use to add a drop of coconut oil into the batter for safety). My batter was enough to make 6 magnificent pancakes (about 10 cm in diameter each)
How to bake? Take the thick batter with a spoon and spread it in the pan, the pancakes will rise immediately, about 1 cm in height. Don’t be afraid, they will bake properly, you can additionally press them with a shovel when you turn over to the other side.
The beauty of these pancakes is that even if you put a bad shape dough in a frying pan, you can immediately change it.
For decoration I used a pear, pistachios, blueberries and freshly made blueberry chia jam with blackberries. I poured some buckwheat honey on top (it’s quite heavy, reminds me of caramel, and it goes just perfectly with all oatmeal dishes). I also added some blueberry jelly-hearts (made with agar-agar).