Fluffy Oat + Flaxseed Pancakes

Who’s excited for Pancake Day? I know a lot of people prefer more crepe-like pancakes but I’ve never been very good at making them, they’re too thin and flimsy. I’m much more partial to fluffy American-style pancakes (I blame PJ’s Pancake House and their $6 student brunch deal) and find them both easier to make and more satisfying to eat. So any Francophiles can just stop reading at this point.

I’ve always liked the idea of pancakes made from oats, but without egg as a binder I find they fall apart or just turn mushy a little too easily. I often make savoury chickpea flour fritters for a quick lunch, so played with the idea of adding chickpea flour to the mix to make the pancake more sturdy, and it worked perfectly (and don’t worry, it doesn’t taste savoury or chickpea-ish at all). 

These are quick, easy, hold together well and are both tasty and really filling, but without the stodge and sugar/carb coma that eating a regular stack of pancakes would induce. So if you crepe-lovers are still reading: you should really give these a try.

Makes a stack big enough for one person (with my appetite) or potentially two people with mouselike appetites.

Ingredients:

  • 1 tbsp ground flaxseed + 3 tbsp water
  • 1 tbsp coconut oil, melted, plus extra for frying
  • 1/2 cup/50g oat flour (make your own by grinding down 1/2 cup/50g oats in a food processor or blender)
  • 1/4 cup chickpea flour (gram flour)
  • 2 tbsp maple syrup
  • 1/2 cup / 125ml non-dairy milk
  • 1/4 tsp cinnamon
  • 2 tsp vanilla extract
  • pinch of salt
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • suggested toppings: fresh fruit, fruit compote, nut butter, chocolate chips, coconut cream/yogurt… whatever you like.

Method:

  1. Mix together the flaxseed and water and put in the fridge to gel up for 5-10 minutes.
  2. Stir together the oat flour, chickpea flour, cinnamon, salt, baking powder, and bicarbonate of soda until well combined.
  3. In a separate bowl combine the melted coconut oil, maple syrup, vanilla extract, and flaxseed mix. Once it’s well mixed, pour into the dry mixture and stir well. Leave batter to stand for 10 mins.
  4. Heat a non-stick frying pan and melt a little coconut oil in it. Spoon the batter into the pan in whatever size and shape you want your pancakes to be. Cook for a few minutes until lightly golden and then flip over, repeating until you’ve used up all the batter. Add desired toppings and enjoy immediately 😀

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