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Plant-based oatmeal pancakes
These plant-based low histamine oatmeal pancakes are an easy weekend favourite to share, or eat them all! Serve with apple sauce or tolerated berries.
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Course:
Breakfast, Dessert
Cuisine:
American, British, French
Diet:
Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword:
Dairy Free, Low Histamine, Low Oxlalate, Vegan, Vegetarian, Wheat Free
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Servings:
3
servings
Calories:
217
kcal
Author:
Luanne Hopkinson
Ingredients
1
tbsp
ground flax seed
2 1/2
tbsp
water
1 1/2
cup
oats
1/4
tsp
sea salt
1/2
tsp
baking powder
1/2
tsp
ground ginger
1
cup
rice milk
macadamia nut milk or oat milk
1
tbsp
coconut oil
Instructions
Make a flax egg by mixing the ground flaxseed and water together in a small cup or bowl. Let it rest for 5 minutes to thicken.
Place oats in a blender or food processor and blend until ground to a flour-like consistency (can still be a bit rough).
Add salt, baking powder, and ginger to a food processor and pulse to mix then transfer to a large mixing bowl.
Mix rice milk and flax mixture together gently.
Pour liquid mixture into dry mixture and mix gently. Allow to rest for 5 minutes.
Heat a cast-iron skillet over medium heat. Add some of the coconut oil. When hot, pour 1/4 cup batter for each pancake.
Cook until bubbles form on surface of the pancake, then flip over and cook until slightly browned. Enjoy!
Notes
Chia Egg
Instead of the flaxseeds, you could use chia seeds to make a chia egg. 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg
Nutrition
Calories:
217
kcal
|
Carbohydrates:
29
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Fiber:
5
g