Ingredients
Wet Ingredients
- 2 flaxseed eggs (1Tbsp ground flax & 3Tbsp hot water per egg)
- 1/2 cup soy milk
- 1 1/2 cups unsweetened almond milk
- 1 tsp vanilla essence (less important if using almond milk)
Dry Ingredients
- 1 cup rolled oats (ground), or wheat germ, or LSA.
- 1 1/2 cups plain flour of choice
- 3 tsp baking powder
- 1 Tbsp sugar or sweetener
- a pinch of salt
Instructions
- Grind the rolled oats using a cup blender, pulse until they resemble damp sand. Or use alternative fibre booster. Prepare the flax egg.
- Prepare any fillings or toppings before mixing pancake batter for ease and efficiency, set aside.
- Add all batter ingredients to a large mixing bowl, mix really well.
- Transfer batter to a liter measuring jug on do it in batches.
- Pour batter onto a hotplate and cook to desired crispiness and in the style that best suits the occasion.
Notes
- Consider using two cups of Oat milk and a teaspoon of vanilla extract instead of soy and almond.
- 2 cups soy + vanilla works well too... The almond just reduces the need for extra sugar, and to some degree the vanilla.
- Sprinkle a teaspoon or two of a sweet dukkah over the bubbling side of each pancake before flipping for a crunchy flavourful alternative to standard pancakes.
- Try using a plain wholemeal flour or one cup plain white flour and half a cup of LSA or some high fiber meal.
- Fill your pancakes calzone style by placing sliced fruit like bananas or strawberries and cacoa nibs or chocolate chips on one hemisphere of a freshly poured pancake and fold it over to seal the sweetness within.
- Pancakes are not just a lovely morning breakfast but a fantastically easy dessert when filled with fruits, folded into calzone parcels and served with a whipped cream, iced cream, custard, or yoghurt of your preference.