Fluffy Plant-Based Pancakes

Ingredients

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 cup oat flour (or blended rolled oats)
• 1 tablespoon baking powder
• 1 tablespoon coconut sugar or maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup plant milk (oat or almond)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted, plus more for the pan
• Fresh berries and maple syrup, to serve

How to make it

1. 1

   Mix the ground flaxseed and water in a small bowl. Set aside for 5 minutes to form a gel — this is your flax egg.

2. 2

   Whisk together the oat flour, baking powder, coconut sugar, salt, and cinnamon in a large bowl.

3. 3

   Add the plant milk, vanilla, melted coconut oil, and the flax egg to the dry ingredients. Stir until just combined — a few lumps are fine. Do not overmix or the pancakes will be dense.

4. 4

   Let the batter rest for 3 minutes while you heat a non-stick skillet or griddle over medium heat. Brush lightly with coconut oil.

5. 5

   Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.

6. 6

   Flip once and cook 1 to 2 minutes more, until golden on the bottom.

7. 7

   Serve immediately, stacked high with fresh berries and a generous pour of maple syrup.