Pancakes are what I live for. A day off is not complete without pancakes in there somewhere.
If you follow me on instagram then you would’ve seen my insta-stories are always packed with these babies as their one of my favourite breakfasts. This recipe has been a firm favourite since day one. These aren’t a fluffy american-style pancake, they’re filling and a little spongy in the middle.
When I wasn’t plant-based, I used to make this recipe but it included an egg. After becoming vegan, I tried to adapt the recipe without the egg and without the need of a flax or chia ‘egg’. (Because my stomach can’t afford to wait 5 minutes for the chia to soak. Lets be real.) But I could never get the ratio of oats/milk right and they were always too liquid, too dense or they stuck to the pan like a motherf*****.
Alas I finally cracked it and have been eating these for a while now. I don’t take credit for this recipe, as I found it originally somewhere on the internet a long time ago, but have adapted it to fit my needs now. This morning I cooked a batch, jumped into my bed to eat them when I thought, ‘I should really put these on the blog.’ Not because this is some sort of earth shattering amazing break-through, but because I feel like everyone deserves to have such an easy and gratifying recipe. So I ran to grab my camera and took some quick snaps (these are probably the most impromptu, quickest photos I’ve ever taken; in my bed no less.)
What I love about these pancakes is that they’re so easy to knock up and are actually good for you! Just 4 ingredients. That’s it! No flour, no butter, no eggs, no sugar. Nothing. So yes, I know you’re thinking they probably taste like crap. But I assure you, you can say goodbye to your traditional pancakes and hello to these fibre and vitamin filled delights. A sweet breakfast to keep you full until lunchtime.