The Best Recipe For Oatmeal Pancakes (and Other Vegan Pancakes)

Pancakes are one of the sweets that we crave the most because they are easy to make and they are always very good. When it comes to making oatmeal pancakes or pancakes or any other vegan alternative, we don’t need anything special, we don’t even have to worry about substituting ingredients.

It is enough to make a soft and dense dough that contains the necessary elements to make the pancakes soft and fluffy : ingredients that provide structure (such as wholemeal flours), that provide creaminess (for example banana), liquids (water and / or vegetable milk) and a leavening agent to form bubbles (baking yeast).

Universal recipe for oatmeal or vegan pancakes with or without gluten

I have adapted a basic formula so that you can make pancakes or pancakes with the ingredients you want, with or without gluten:

Ingredients

– 85g of (choose one)

• Oatmeal
• Buckwheat flour
• Rice flour
• Quinoa flour
• Whole wheat flour
• Rye flour
• Millet flour
• Teff flour

– 35g of (choose one)

• Rice flour
• Cornmeal
• Wheat flour
• Rye flour
• Millet flour

– 50g of (choose one)

• Corn starch (cornstarch)
• Tapioca starch
• Potato starch
• Glutinous rice flour
• ¼ teaspoon xanthan gum if using only gluten-free flours

– 100 ml of (choose one)

• Soya drink
• Almond drink
• Oatmeal drink
• Rice drink

– 200 ml of water

– 2 tablespoons of (choose one)

• Olive oil
• Coconut oil
• Flax oil
• Peanut butter

– 2 tablespoons of (choose one)

• Panela
• Agave syrup
• Maple syrup
• Another sweetener

– 1 1/2 teaspoon yeast

Preparation

1. Once the ingredients have been chosen, mix the flours and the yeast in a bowl and add the liquid ingredients and flours little by little to the blender (or a mixing bowl glass) in batches until obtaining a smooth, silky and thick mixture (a little more than a béchamel). If necessary you can add a few more tablespoons of water.
2. Heat a non-stick frying pan with a few drops of oil over medium heat and pour in a scoop of dough (80-100 ml).
3. Move the pan to make the pancake wider (it does not need to cover the entire bottom, we want pancakes, not crepes) and lower the heat a little.
4. When the surface has bubbles and the edges are no longer raw, flip it with a spatula and do it on the other side for 1 more minute, until the dough is done and fragrant.
5. Take the pancakes to a plate.

In a few minutes we will have a plate of about 8 medium pancakes waiting for us to drink;)