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Ingredients

  • DRY INGREDIENTS:
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • WET INGREDIENTS:
  • 1 1/2 cups unsweetened almond milk
  • 1 cup sweet potato puree / suggestion (make this the night before)
  • *2 flaxseed eggs (see recipe)
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 Tablespoons or more of coconut oil for frying pancakes in skillet

Preparation:

  1. In a mixing bowl combine flour, baking powder, cinnamon, ginger, salt and nutmeg. Toss lightly with fingers.
  2. Combine wet ingredients in second mixing bowl, excluding coconut oil.
  3. Add dry ingredients to wet ingredients, mix with spoon and spatula.
  4. Spoon one tablespoon coconut oil in skillet using wax paper to cover evenly.
  5. Heat skillet for 5 minutes. Drop 1/8th cup batter into pre-heated skillet.  When edges brown a little, it’s time to flip, (about two minutes.)  Flip and smash lightly with spatula, continue for one or two minutes more, continue until batter is gone.

Serves: 25 silver dollar pancakes , 1/8 cup batter

*Flaxseed Eggs:
Recipe for 2 plant-based eggs made with flaxseed meal:

  1. 2 Tablespoons flax meal
  2. 6 Tablespoons warm tap water
  3. Blend with fork and refrigerate for several minutes before adding to recipe

Sweet potato puree (batch cooking idea):

Bake one large sweet potato or two small potatoes for one hour and 15 minutes in a 400 degree oven. You can also peel chop and boil sweet potatoes in a cooking pot for 15 to 20 minutes. With an emersion blender or potato masher puree the potatoes. You will need one cup for this recipe. This should be done in advance. The puree will last for about 2 weeks in the refrigerator, add to soups, oatmeal porridge or smoothie. You can also freeze in one cup portions in zip lock bags for future pancake mornings. Label with date and use within six months.

Debbie’s Notes (serving pancakes):

  • For a crowd keep pancakes warm in the oven (200º) on a wire rack set on a baking sheet until ready to serve.
  • Serve with vegan butter and maple syrup.
  • For a brunch buffet, serve pancakes on a large platter with fresh berries, drizzle with maple syrup, add several mint leaves to the plate. This platter can be served at room temperature.
  • You can make the pancakes ahead and allow the syrup to penetrate the dough overnight, top with berries in the morning just before serving.
  • These pancakes freeze well.
All recipes provided by: AlmostVeganCookingSchool.com