30 mins
~10 pancakes servings
A nutritious and low-waste way to do breakfast, these oat pulp pancakes are filling and adaptable to anyones tastes! Oat gives them a bit of a crisp on the outside and ACV, baking soda and powder help them fluff out. A few flavor combos are given below but experiment to your whim!
Ingredients
- 1 cup flour
- 3 cups oat pulp
- 3/4 cups oat milk
- 1.5 cups pumpkin puree + 2 tablespoons cinnamon or 3 mashed bananas or 1.5 cups vegan yogurt + 4 tablespoons lemon zest
- 1 tablespoon apple cider vinegar
- 1/2 cup sugar or maple syrup & reduce oat milk by half
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
Preparation
- Combine all ingredients in a large bowl and mix well.
- Heat 1T coconut oil or vegan butter in a pan on low/medium heat.
- Add 1/3C batter to pan and spread it into a circle.
- Once air bubbles can be seen on the surface and the sides are starting to brown, flip the pancake.
- Wait for sides to brown on new side then remove from heat.
- Repeat until all batter is used.