The other day my mostly vegan friend Julie asked me if I had ever made an eggless oatmeal pancake. The answer was no. I’m never really prompted to eat vegan food on my own. I normally need to be inspired by Julie or vegan food bloggers before I take the plunge into a vegan meal.
Julie told me she made vegan oatmeal pancakes (with cranberries) for her daughters based on this recipe. Inspired by Julie and her efforts to teach her daughters healthy eating, I decided to make my own vegan pancakes this weekend.
- 1 1/2 c. non-dairy milk (such as soy, almond, rice, coconut milk, etc.)
- 2 T. oil (canola, vegetable, etc.)
- 1/2 c. rolled oats
- 1/2 c. whole wheat flour
- 1/4 c. all-purpose flour
- 1/3 c. walnuts, chopped
- 1 T. golden flaxseed
- 1/2 c. pumpkin puree
- 1 rounded T. brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. pumpkin pie spice or cinnamon
- 1/4 c. quinoa (cooked in 1/2 c. water)
- Stir the milk, pumpkin and oil until combined; add the dry ingredients and mix well. Let sit for half an hour while you cook the quinoa and get your griddle or pans heated.
- Cook the quinoa. Thoroughly rinse the quinoa under water. Add, along with water, to a small pot. Bring the water to a boil, then turn the heat down to low and cook, covered, for 15 minutes, until all water is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and add to the pancake batter.
- Fry in a little bit of oil or cooking spray on a griddle or frying pan over medium low heat. Make sure to thoroughly brown each side and cook through. I used two cast iron skillets and for some reason one of my skillets seemed to stick while the other was fine. I found these pancakes pretty delicate, so be careful when flipping.
- Serve immediately in a huge stack with you favorite syrup or jam/preserves.
When Julie first asked me if I’ve ever had an eggless oatmeal pancake, I thought … what the hell would you use as a binding agent if you didn’t use an egg (other than a non-dairy egg substitute)? Turns out there are plenty of things you can use. Like ground flaxseed + water, silken tofu, pureed fruit, etc.
I opted for pureed pumpkin as my binding agent hoping it would give the pancakes a pumpkin flavor. It didn’t. Regardless, these pancakes were both hearty and healthy tasting. A little bit sweet. A little bit nutty. And a whole lot of good for you. I would have preferred them a little bit thicker, but I suppose I can fudge around with the recipe a bit the next go-round.
Recipe rating: 1/2