Oat Flour Pancakes

Fluffy, golden and completely plant-based! These oat flour pancakes are the weekend breakfast you’ll make on repeat.

⏱ Prep Time: 10 mins | Total Time: 15 mins | Servings: 2 | Difficulty: Easy

INGREDIENTS

• 1¼ cups oat flour (or blend rolled oats until fine)

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp pink Himalayan salt

• 1 tsp pure vanilla extract

• 1 tbsp fresh lemon juice

• ½ cup unsweetened apple sauce

• ½ cup any plant-based milk

METHOD

1. Combine all the dry ingredients in a large mixing bowl and mix well.

2. Add in the wet ingredients and whisk until fully incorporated into a smooth batter.

3. Heat a non-stick pan over medium-high heat and lightly brush with a little oil.

4. Pour a small scoop of batter into the pan.

5. Cook for a few minutes on each side until golden brown and fluffy. (We like ‘em fluffy, don’t we? 😄)

6. Plate, garnish and serve!

GARNISH IDEAS

Peanut butter, dark chocolate, maple syrup, coconut shavings, nuts, seeds, fresh fruit… go wild!

ADDITIONS & SUBSTITUTIONS

• No oat flour? Blend rolled oats in a food processor until fine, works perfectly

• Swap apple sauce for mashed banana for a naturally sweeter batter

• Add a handful of blueberries or dark chocolate chips to the batter for extra indulgence

• Make it higher protein by adding a scoop of vanilla protein powder

Don’t rush the flip! Wait until you see bubbles forming on the surface before turning; that’s how you get that perfect fluffy stack. These also keep well in the fridge for 2 days, so make a double batch for easy weekday breakfasts.