Egg and dairy may be popular ingredients for various desserts, but as many vegan dishes prove, they aren’t necessary for a delectable dish to be served. Vegan cuisine is versatile and can cover a variety of flavors and styles, and plant-based pancakes are no exception. Have some wholesome lemon and oatmeal pancakes for your breakfast now!
Portions: 12 (small)
INGREDIENTS:
- 2 cups milk, nondairy
- 60 gr dates, pitted and chopped
- 100 gr oats, rolled
- 70 gr commeal
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp cinnamon
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- slice fruit such as bananas, strawberries or blueberries (optional), walnuts, chopped (optional)
PREPARATION:
- Place the nondairy milk and dates into a small bowl, and set aside for 15 minutes
- Grind the rolled oats into flour using a blender, transfer to a medium bowl, and whisk in the cornmeal, baking powder, baking soda and cinnamon
- Heat a nonstick frying pan or griddle to medium heat (not high).
- Pour the soaking dates and non-dairy milk into a blender, and blend until smooth.
- Add this mixture to the bowl of dry ingredients, along with the lemon juice and zest, and whisk until smooth.
- Pour ¼ to ½ cup of the batter onto its surface (no oil is needed), and cook until bubbles form around the edges and on top, and the underside is medium brown (1 to 2 minutes).
- Serve pancakes immediately, with one or all of the optional toppings: sliced fruit and/or chopped walnuts.
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