Gluten-Free, Vegan Oat Pancakes

I really love a good stack of pancakes for breakfast. And even better is when it’s made with no oil.

This recipe is a another version of my previous oat, banana pancakes. The only difference is that I tweaked with the rising agent and added maple syrup, poppyseeds and flaxseeds to this batter.

Did you know: Poppyseeds are a natural appetite suppresent. It also helps with constipation, sleep and coughs. Coupled with Chia and flaxseeds this recipe is gut healthy and fiber rich.

Ingredients for two meals

2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

1 cup oat flour (add to a blender and pulse until very fine)

1 tbsp maple syrup

1 tbsp flaxseed

1 tbsp chia seeds

1 tbsp poppy seeds

1/2 cup oat milk

2 flaxseed eggs (mix 2 tbsp flaxseed meal with 6 tbsp water)

Method

1. Mash bananas and add salt, baking powder and baking soda.

2. Add chia, poppy and maple syrup to the batter and mix with a fork.

3. Add milk, and flaxseed eggs and fold the mixture well. Don’t let it stand for too long before getting it into the pan. The longer the batter stands the thicker it’ll get.

4. Add 1/4 cupfuls to a hot pan laced with spray-and-cook or oil dabbed on some tissue paper.

5. Flip only when the top dries out a little.

6. Enjoy warm with maple syrup, berries cream or chocolate nut butter. Dust with Xylitol icing sugar if you have for added sweetness.