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Fluffy Oat Pancakes

 

Fluffy Oat Pancakes

These just happen to fluffy and soft with bursts of berries through each bite (oh dear.. a little poetic)... AND..... egg and dairy free. Not intentional you understand. It’s just how I roll. Start with a delicious base recipe that everyone can enjoy.
Prep Time 20 mins
Pancake Batter Resting 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Brunch, Dessert
Cuisine American, European, Global
Servings 4

Ingredients
  

  • 100 g Plain flour
  • 25 g Rolled oats
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 tsp Ground ginger if you like ginger!
  • A Splash of decent vanilla extract
  • Pinch salt
  • 150 ml Water
  • 100 ml Plant-based milk
  • 50 g Hemp or hemp chia mix powder
  • A handful of bluerries to throw in the batter
  • light oil or oil spray for cooking

To Serve

  • Fresh pineapple and blueberries
  • coconut yoghurt

Instructions
 

  • Whisk together all ingredients up to a hand ful of blueberries.
  • Let it rest for about a half hour. This allows the oats to plump up and soften, and the hemp to swell. The mix will also thicken and be nice and fluffy once on the plate!
  • I throw in a couple of handfuls of blueberries right at the final stir phase before cooking.
  • Heat a frying pan or heavy skillet with a small amount of oil... distribute it evenly with a little kitchen paper so the pancakes don’t ‘fry’. We’re not making beignets here!
  • I used a soup spoon... and measure 2 spoons per pancake.
  • The mix makes 12 - 15 6cm little pancakes. Make them bigger if you like. Make them perfect if you like. Above all make sure they go in the larger face space for optimum results ?
  • Serve with more berries, yoghurt of choice and in this case a syrupy pineapple compote.
Keyword Brunch, Plantbased, Vegan
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

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