The Best Vegan Oat Pancakes | Soft, Fluffy & Easy
Ingredients
- 150 g (1⅔ cups) Old fashioned rolled oats Blend into a fine flour.
- 60 g (½ cup) All-purpose flour
- 2 tablespoons Superfine (granulated) sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 250 ml (1 cup + 1 tablespoon) Oat milk (or any plant milk)
- 1 teaspoon apple cider vinegar or lemon juice
- 2 tablespoons Avocado oil (or any neutral oil)
- 1 teaspoon vanilla extract
Instructions
- Blend the rolled oats into a fine flour. Set aside.
- To a bowl, add oat milk and sugar. Whisk until sugar dissolves.
- Add oil, vanilla extract and apple cider vinegar. Mix well.
- Then, sift in oat flour, all-purpose flour, salt and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined). Few small lumps are fine.
- Let rest for 10 minutes.
- Heat pan on medium low heat. Then oil the pan.
- Add about 1/4 cup of batter to the pan. Cook on low heat for 1-2 minutes on each side, until golden brown.
- Serve with maple syrup and fruits.