Oat Pancakes with Raw Date Syrup- Gluten Free and Vegan recipe, but doesn’t have to be!
Prep- 15 minutes Cook time- 10mins (with a griddle, a little more with a frying pan)
Ingredients (yeilds 5-7 pancakes)
1 tablespoon white vinegar (only if using a non dairy milk subsitute)
1 cup oat milk (or your favorite milk or unsweetened milk sub)
2 cups old fashioned rolled oats (I use Bob’s Red Mill if you need Gluten Free)
1 ripe banana
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1 flax egg (or regular egg)
*flax egg= 1 tbsp flaxseed meal + 2.5 tbsp cold water, mix and let sit for 5 min
2 teaspoons pure vanilla extract
- If using regular milk skip to step 2. Mix vinegar and oat milk (or other non dairy milk) together in a bowl and set to the side for 5 minutes.
- Grind the oats into a flour using the blender. Blend until fine and fluffy.
- Add milk and all other ingredients to the blender with the oat flour. Blend until all ingredients have been completely combined.
- Let rest for 5 minutes.
- Heat griddle or frying pan to medium heat. Let it get all the way heated before adding pancake batter. Pour about 1/3 cup of mix onto heated surface (I pour a little extra because I like bigger pancakes). Let cook about 2-3 minutes or until edges look dry, then flip and cook the other side for about 3 minutes.
- Check pancakes are cooked all the way through then remove from heat and serve.
Top with any of your favorite pancake toppings 🙂
I top mine with banana slices, walnuts and date syrup! *super easy recipe for date syrup below*
Date Syrup:
8-9 medjool dates (pitted)
1 1/4 Cups water
1 1/2 tsp lemon juice
Directions:
Place pitted dates in a bowl and cover with warm water (not the water listed in ingredients) and let them soak for about 30minutes. Drain the water from the dates and place them in a blender with the 1 1/4 cups water and lemon juice. Blend and serve! Date syrup can be stored in an air tight container in the fridge for up to two weeks! This recipe makes enough syrup for family pancakes (I cut my recipe in half for single person portions!)*note: oat flour does not rise like wheat flour so these pancakes are a little more dense than they are fluffy. Adding a real egg will make them slightly more fluffy than the flax egg and you can also make this recipe completely omitting any use of egg or flax egg.
