I have this love-hate thing with pancakes.
I love eating it but I hate waiting for each piece to cook.
But hey, no pain no gain, right?
I’ve done pancakes with normal flour but this time I thought I’d be a bit healthier and use oats.
The taste turned out good but the texture was not the best (more on this later).
Overall, I think I prefer oat pancakes to normal flour-based pancakes because it’s more dense and wholesome. I like the almost nutty taste when the oats are fried.
This recipe is adapted from Avant Garde Vegan.
1 cup oats
1 cup coconut milk
2 ripe bananas
3 dates (or 1/4 cup maple syrup)
2 tsp cinnamon powder
1 tsp baking powder
pinch of salt
Vegan butter / margarine
Blender / Food processor
Non-stick frying pan
Ladle or spoon
- Pulse oats for 2 minutes into a fine powder.
- Add the rest of the ingredients and blend well.
- Pre-heat a non-stick pan over low heat.
- Add a spoonful of pancake mixture to the pan and shape it into a circle.
- Leave to cook, untouched, for 2-3 minutes until the bottom has cooked.
- Flip the pancake over and cook the other side for another 2 minutes.
- Stack the cooked pancakes. Enjoy with vegan butter and maple syrup.
This version that I made breaks apart when I tried to flip a pancake over so I had to be really careful. It didn’t break apart so badly but it’s definitely more difficult to flip than the usual pancake.
Possible reasons my pancakes broke apart easily:
- not enough oats or too much milk
- i added too much of the mixture into the pan so it’s thick and not able to cook fully
I’ve tried adding a quarter cup of flour to the mix but I didn’t quite like it — too cakey.
So I think next time I’ll try half or 3/4 cup of milk to 1 cup of oats. Or I’ll try Deliciously Ella’s recipe instead.