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.

Ingredients:

For the Oat Pancakes

  • 1 cup of Oats (100 gr)

  • 160 ml of Soy 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 Date or Maple Syrup

For the Cashew Cream

  • ½ cup of Cashews (soaked)

  • ½ Tbsp of Date or Maple Syrup

  • 60-75 ml of filter water

 

Instructions

Step 1 – Start by blending the oats into a flour in a hight speed blender.

Step 2 – Mix in the Baking Powder and Bicarbonate of Soda.

Step 3 – Add the wet ingredients, Plant Milk, Apple Cider Vinegar, pure Vanilla Extract and Maple Syrup.

Step 4 – Incorporate well without over mixing. Let the pancake batter rest for 15-30 mins.

Step 5 – While we wait for the batter, add the 3 cashew cream ingredients to a high speed blender. Start by adding 60ml of water and add the remaining 15ml if needed.

Step 6 – When you reach a smooth and consistence cream, poor it into a bowl and reserve to use later.

Step 7 – In a medium hot pan add a few drops of oil, let it get hot for a few mins and add 1 and ½ Tbsp of pancake batter.

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.

Step 9 – Repeat with the remaining batter, adding a few drops of oil in between. To keep pancakes warm, add to a wire rack and keep in the oven at 95ºC until ready to eat.

About the Ingredients

Plant Milk: I’m using unsweet soy milk here. You can use any plant milk you have at home.

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.

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.

Healthy Oat Pancakes

Marisa Marques
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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 2 people
Calories 394 kcal

Equipment

  • 1 High speed blender
  • 1 frying pan

Ingredients
  

For the Oat Pancakes

  • 1 cup Jumbo Oats (100 gr)
  • 160 ml Soy Plant Milk
  • 2 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tsp pure Vanilla extract
  • 1 tsp Date or Maple Syrup

For the Cashew Cream

  • 1/2 cup Cashews (soaked)
  • 1/2 Tbsp Date or Maple Syrup
  • 60-75 ml filter water

Instructions
 

  • Start by blending the oats into a flour in a hight speed blender.
  • Mix in the Baking Powder and Bicarbonate of Soda.
  • Add the wet ingredients, Plant Milk, Apple Cider Vinegar, pure Vanilla Extract and Date Syrup.
  • Incorporate well without over mixing. Let the pancake batter rest for 15-30 mins.
  • While we wait for the batter, add the 3 cashew cream ingredients to a high speed blender. Start by adding 60ml of water and add the remaining 15ml if needed.
  • When you reach a smooth and consistence cream, poor it into a bowl and reserve to use later.
  • In a medium hot pan add a few drops of oil, let it get hot for a few mins and add 1 and ½ Tbsp of pancake batter.
  • 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.
  • Repeat with the remaining batter, adding a few drops of oil in between. To keep pancakes warm, add to a wire rack and keep in the oven at 95ºC until ready to eat.

Notes

I used to do this recipe with Maple syrup but I now use Date syrup instead. According to some research Dates and Date syrup have more nutrition per calories. making it a better and healthier choice. Have a look at Dr. Greger video.

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