The original recipe calls for coconut milk but I'm not a huge fan of using it in my cooking because it's usually quite high in saturated fats, so unless it's necessary I will sustitute it if I can. I used soy milk instead but this made the pancake batter more runny so I had to up the measurements of the dry ingredients.
After making the fluffy pillow pancakes from the Post Punk Kitchen website, I haven't wanted to try any other recipe because I have serious doubts that they could be as fluffy and thick as the PPK recipe. These pancakes however turned out pretty good. I added both baking soda and baking powder so I'm not sure if that's what did it, but they were thick none the less so I was happy :)
I was even more happy when my brother told me that he liked them too. In the past I have made healthy vegan pancakes which was wasn't so keen on, but he really liked these; and for a boy who's not really into fruit, he ate the pancakes with the sauteed apples too.
Vegan Oat Pancakes with Apple and Raisins
(Makes 6 large pancakes)
- 2 cup Whole-wheat flour
- 1 cup rolled oats
- ½ tsp Baking Soda
- 1 tsp baking powder
- 2 tbsp ground Flax Seeds (mixed with 2 tbsp Almond (any non dairy milk)
- 1 cup of non-dairy milk (I used unsweetened soy milk)
- 2 tsp apple cider vinegar
- 1 cup of water
- 1 tsp vanilla
- 2 tbsp sultanas
- 1/2 apple, thinly sliced
- 1-2 tsp sesame seeds
- Handful of chopped hazelnuts
- 1-2 tsp pepita seeds
- Maple Syrup or agave to drizzle
- Make your flax “egg” first by mixing 2 tbs ground flax with the 2 tbsp milk and set aside.
- Whisk together the soy milk and apple cider vinegar and set aside for a few minutes
- In a large bowl combine the flour, baking soda & the oats, then add the soy milk, water, flax mixture and vanilla and use a whisk to combine all together. Let the mixture stand for 3 – 4 minutes then whisk again adding more milk if needed.
- Heat a non stick pan (I greased my pan with some spray soya oil) and spoon a ladle full of mixture into the frying pan, it will fill out naturally into the correct pancake shape, cook for 2 minutes each side on a medium heat.
- In the same pan, saute the apples until soft. You can use some coconut oil or vegan margarine if you like.
- Fill with your favourite fillings, mine being apple, raisins, sesame seeds, hazelnuts and pepita seeds and sometimes a dash of cinnamon and a drizzle of maple syrup.