My fluffy, vegan breakfast pancakes are the perfect healthy weekend treat. They are made with oats & naturally sweetened with maple syrup. Best enjoy them with fruity strawberry compote or decadent chocolate sauce.
Put the oats in a food processor and process for about 1 minute. They should be a kind of coarse flour then.
Mix all the dry ingredients together in a large bowl and stir briefly with a whisk.
Next, add the oat milk and maple syrup to the flour mixture and stir with the whisk until a smooth dough is formed.
Heat about 1 tsp of coconut oil in a large, coated pan and add 3 pancakes (1 Tbsp of dough each) to the pan.
At medium heat, little holes should start forming on the surface of the pancakes after 1-2 minutes. Now you can gently flip the pancakes and bake them for another minute until they are golden brown on both sides.
Put the finished pancakes on a plate and repeat the process until your pancake dough is used up. Enjoy!
While the pancakes are baking, put the strawberries in a small saucepan with lemon juice & maple syrup and let simmer for 5 minutes over low heat.
Dissolve the arrowroot powder in the apple juice. Take the saucepan off the heat and stir in the arrowroot mixture.Bring to a boil again while stirring and let simmer over low heat for another 5 minutes.
If the strawberries are too big for you, you can use a fork to break them up into smaller pieces or even crush them.
The strawberry compote stays fresh in the fridge for 2-3 days and also tastes delicious as a fruity spread.
*The soy flour ensures that the pancakes have a better binding. But you can also use soy milk instead of the oat milk and simply omit the soy flour.
**Or 1 tsp vanilla extract.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚