For this recipe, you can simply prep all the dry ingredients to make a double or triple batch. Then when you’re ready to enjoy your pancakes just scoop three cups of the dry mixture out and mix in 1.5-2 cups of your favourite plant-based milk until the mix is of the right consistency and add 1 tbsp of ACV & a tsp of vanilla.
Equipment
- Blender
Ingredients
- 1 cup oats
- 1 cup self-raising wholemeal flour
- 1 cup buckwheat flour
- 1 tbsp coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1.5-2 cups almond milk
- 1 tsp vanilla bean powder
- 1 tbsp apple cider vinegar
Instructions
- Process oats into a flour in a blender jug or thermomix.
- Add dry ingredients and blend to combine.
- Create well in blender jug, add liquid ingredients and blend on low to combine.
- Scrape down sides as needed.
- Add additional almond milk to thin mixture if you prefer thinner and quicker cooking pancakes.
- Serve up with all your favourite toppings.
Want some more breakfast ideas? Try creating this baked oatmeal for a grab & go option. Steer clear of all the stove flipping with these baked apple pancakes. Want to go gluten-free? These blueberry and buckwheat pancakes are delicious and nutrient-rich. We’ve got a protein-rich option for you too with these banana and quinoa flour pancakes. Prep your breakfasts ahead and try these three soaked porridges. Abandon the cans with this easy home-made baked beans recipe.
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
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About the Author: Kate Parker
