Serves 3-4 for breakfast
- 1 1/2 cups rolled oats
- 2 cups almond or coconut milk
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tbsp. each raw sugar and baking powder
- 1 tsp. salt
- 1/2 tsp. cinnamon (optional)
- 1 1/2 tsp. vanilla extract (optional)
- 1 tbsp egg replacer
- 4 tbsp of warm water
- 1/4 cup applesauce
1. In a large bowl, blend together oats and milk and let stand 5 minutes.
2. In a medium bowl, stir together white flour, whole wheat flour, sugar, baking powder, salt and cinnamon.
3. Mix the egg replacer to warm water
3. To the oat mixture, add the egg replacer mixture, applesauce, and the large bowl of dry ingredients.
4. To make pancakes, use approximately . cup batter per pancake. Cook over medium-high heat on a grill or lightly oiled frying pan.
5. Serve with applesauce or maple syrup.
- Drizzle warmed up blueberries and raspberries. It’s so pretty and delicious.
- Sprinkle shaved coconut on top.
- Fold in 1 cup frozen blueberries at step three. Fresh berries are extremely fragile and usually break when being mixed into a batter.
- Add 1 cup chocolate chips at step 3.
- Serve with a mound of fresh fruit.
- While it’s still hot, spread each pancake with natural peanut butter and let it melt and get oozy. Top with sliced bananas and a drizzle of real maple syrup.
- Make a sandwich using pancakes. Try almond butter and jam, kids will love it.
- There are many ways you can substitute eggs if you do not wish to use egg replacer. You can also replace with applesauce or replace it with flax egg. To replace 2 eggs, you would need to by mix 1 tbsp flaxseed meal with 2.5 tbsp water.
- To make a gluten-free version, simply substitute the whole wheat flour and all-purpose flour by a gluten-free flour.
- Also for gluten-free version, simply use gluten-free oats.
- You can replace the raw sugar with coconut sugar or xylitol. Or you don’t have to add sugar at all.