This morning I woke up with a massive craving for pancakes. I have always had a big love for them. In fact, for a long time I have considered it as one of my favourite dishes, but nevertheless have I not actually made any since I moved home a couple of weeks ago. The reason is because I do not have all the staples I normally have at hand, so I have had a slightly different diet these weeks. However, today I went for some good old oaty pancakes for breakfast! This is very much like my standard pancake recipe, so if I fancy a different flavour or kind of pancake this tends to be the base of the recipe. The cool thing about pancakes is that you can make so many different versions of them. There are blueberry pancakes, chocolate pancakes, peanut butter pancakes and even crêpes and so many more. The options are endless!
When I make pancakes I tend to use flax eggs to bind the batter. Flax eggs are an amazing substitute for normal eggs. It also adds some great nutrients, omega 3 fatty acid being the most known of them. One flax egg is made out of one tablespoon of ground flax seeds (Also called linseeds) mixed with two tablespoons of water. After you let this sit for a couple of minutes the mixture thickens and forms a gel-like texture that works like an egg. Note that it only works with ground flax eggs! Also, the body is unable to break down whole flax eggs and take advantage of its nutrients, so whatever dish you use them in make sure they are ground. You can buy pre-ground or do it yourself in a food processor or blender.
Flax eggs are not just good if you are making pancakes. I have used them in a variety of baking recipes as well, where I have made banana loaves, breads and cupcakes. Up until now I have bought pre-ground ones, just because it is more convenient. You can find it in most supermarkets. However, I have heard that the older they get the less nutritional value they have. I have also ground my own ones to add in smoothies and smoothie bowls.
- 400 ml / 1 1/2 cup rolled oats
- 200 ml / 2/3 cup non-dairy milk
- 100 ml water / 1/3 cup (Or additional non-dairy milk)
- 2 flax eggs
- 1 scoop vanilla protein powder
- 2 tsp baking powder
- 1 tbsp maca powder
- 1 tbsp lucuma powder (optional)
- Make the flax eggs by mixing two tablespoons of ground flax seeds with four tablespoons of water. Let sit for a couple of minutes while you continue with the recipe.
- Ground the oats in a food processor for about 20 seconds.
- Add the rest of the dry ingredients to the food processor, along with the milk and the flax eggs.
- Process until combined and let it rest and thicken for a few minutes.
- Pour about 1/3 cup batter into a frying pan on medium heat. You can spread the batter out a bit to make the pancake bigger.
- Cook until the batter is close to cooked on the top of the pancake, then flip it. It should be golden on the cooked side. Turn the heat down if it is closer to getting burned. Cook one the other side for a couple of minutes.
- Repeat until you have used all the batter.
- Serve with some fresh fruit and your favourite nut butter. If you are a syrup kind of person, this is when you would drizzle that on top.