These pancakes are healthy, hearty, and delicious: the perfect combination to get you going in the morning and keep you going. It’s like having carrot cake for breakfast!
Health Benefits – whole food plant based healthy recipe
Prep: 15 Minutes | Cooking time: 10 Minutes | Servings: 4
Ingredients
3 cups oat flour
¼ tsp nutmeg
½ tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp ground cloves
1 ½ cups plant-based milk, unsweetened
1 flax egg (see tips)
1 small carrot, finely grated
½ banana, mashed
1 Tbsp apple cider vinegar
1 Tbsp vanilla extract
½ cup unsweetened applesauce
For the Plant based Cream
12 oz extra-firm silken tofu
1 Tbsp freshly squeezed lemon juice
3 Medjool dates, pitted
1 tsp vanilla extract
Method
- In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
- In a medium bowl, mix together the wet ingredients: flax egg, grated carrot, mashed banana, plant-based milk, apple cider vinegar, vanilla extract, and unsweetened applesauce.
- Pour the liquid ingredients into the dry ingredients and combine well.
- Heat a skillet over medium-low heat.
- Using a ladle, pour the desired amount of batter into the pan.
- Turn the pancake when bubbles appear on top and underneath is firm.
- Remove from the pan when they turn a light golden color and the batter is fully cooked.
- Repeat steps 5-7 until the batter is gone.
- To make the plant-based cream, place all ingredients in a blender and process until smooth.
- Serve pancakes covered with plant-based cream.
Cooking Tips
- 1 flax egg = (1 Tbsp ground flax seeds + 3 Tbsp water).
- You can combine all the ingredients in a blender instead of mixing bowls; in this case, you may need more plant-based milk if the mixture becomes too thick.
- Freeze leftover pancakes for a quick meal later in the week.
- This batter can also be used for waffles.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 27 Feb, 2022.
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