These are hands down our favorite pancakes. I love using oat and chickpea flour because they are great for a boost in protein and iron. The fact that they are GF is a big bonus for me. Sometimes we have the plain or sometimes with blueberries and most of the time with non-dairy chocolate chips. ;)

I also love to make my fruits of the forest jam for an extra oomph in antioxidants. If and when I have cocowhip in the house, my kids are especially thrilled! Vegan Greek yogurt is also a good topping, as well as frozen berries and nuts or seeds. Or just plain ‘ol maple syrup. There is no wrong way to eat pancakes.

Recipe

You will need:

• 2 cups soy or ripple milk (possibly more if you prefer a runnier batter)
• 1 tbsp apple cider vinegar
• 1 cup oat flour
• 1 cup chickpea flour
• 1 tbsp baking powder
• 2 tbsp coconut sugar
• 2 tbsp ground flax
• 1/2 tsp salt
• Optional add-ins: chocolate chips, blueberries, bananas, walnuts

To make:

• Add non-dairy milk and apple cider vinegar to a small bowl and stir well – let sit for about 5 minutes. This makes a vegan buttermilk.
• In a large bowl, add oat flour, chickpea flour, baking powder, coconut sugar, ground flax, and salt. Whisk until combined.
• Add vegan buttermilk to dry ingredients and mix until combined.
• Heat up a non-stick griddle (or use a non-stick spray) and pour out a bit of batter. Turn heat down to medium. Wait until the batter bubbles a bit, then flip with a spatula (about 2-3 minutes). Allow other side to cook for another 2-3 minutes.
• Take off griddle and plate. Continue to do this until batter is done.

I love has fast these come together. Thursday night is usually pancakes for dinner and I always feel good serving these. I hope that they’ll become a staple in your routine, breakfast or dinner, as well! Enjoy. x