An easy to make, straight from the pantry pancake from rolled oats! These are crispy, fluffy on the inside, and most of all filling! Simple, delicious, and satisfying oatmeal pancakes - 100% plant-based.
Combine the oat flour, baking powder, salt and brown sugar in a large mixing bowl (make oat flour by processing rolled oats (quick-cook works best) into a fine powder).
Next, combine the soy milk and ground flaxseed in a microwaveable bowl. Stir, and then microwave for 30 seconds.
When that's done, combine the soy milk mixture with the dry ingredients. Mix until no dry flour remains. Let the batter sit for a good 5 - 10 minutes.
Heat a skillet over medium heat, and cook medium-sized pancakes (about as big as your spatula or slightly bigger) for about 2-3 minutes on each side, until the edges are crispy and the pancake is golden brown. Note: You can add a little more milk to help shape the batter into pancake shapes if the batter itself is too thick, and a little more oat flour if the batter is too thin.
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Notes
All nutrition facts are rough estimates - accounts for 3 tablespoons vegan butter for frying and garnish, and does not account for syrup.