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.
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.