Healthy Oat Pancakes
These pancakes are easy to make, they are healthy and delicious. They are packed with whole grains and plant protein. A favourite of my Canadian husband. They are gluten free, sugar free and of course dairy free. I like to serve them with this lightly sweet cashew cream, berries and hemp seeds for extra protein.
For the Oat Pancakes
1 cup of Oats (100 gr)
160 ml of Plant Milk
2 tsp of Baking Powder
1/4 tsp of Bicarbonate of Soda
½ tsp of Apple Cider Vinegar
½ tsp of pure Vanilla extract
1 tsp of Maple Syrup
For the Cashew Cream
½ cup of Cashews (soaked)
½ Tbsp of Maple Syrup
60-75 ml of filter water
Step 8 – Cook for 3-4 minutes, until the edges start to dry out and you can see the bottoms are golden brown. Carefully flip. Cook on the other side for a total of 2-3minutes, swirling any remaining oil around the edges.
About the Ingredients
Oats: I’m using organic jumbo oats here. use any oats you have. Oats are among the most nutrient-dense foods you can eat. Oats are rich in carbs and fibre, but also higher in protein and fat than most other grains.
Plant Milk: I’m using unsweet oat milk here. You can use any plant milk you have at home.
Apple cider vinegar and baking powder: When combining baking soda and vinegar (or acid) work together harmoniously to create the leavening process of the batter. This is what gives your pancakes the air bubbles.
Hemp Seeds: Technically a nut, hemp seeds are very nutritious. They have a mild, nutty flavour and are often referred to as hemp hearts. They are exceptionally rich in two essential fatty acids, omega-6 and omega-3. Hemp seeds are a great protein source, as more than 25% of their total calories are from high-quality protein.
Serving suggestion: Add a Tbsp of Cashew Cream, your favourite fruit and sprinkle with hemp seeds. repeat until you get your desire stack of pancakes. You can add more Maple Syrup for a sweeter taste.