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Categories:Viewed: 13 - Published at: 6 years ago
Ingredients
- 2 1/8 cups oat milk
- 5/8 cup rolled oats
- 6 1/8 ounces spelt flour
- 3 tablespoons wholemeal flour
- 3 teaspoons baking powder
- 1 tablespoon coconut oil
- 1 tablespoon flax seed
Method
- When making these it's best to start with the "egg" because it needs to set. Mix the water and milled flax seed in a cup and let it set in the fridge for about 5-10 minutes.
- Mix the remaining ingredients in a bowl and add the flax egg. If your coconut oil is solid you might want to heat it a bit since it solidifies when the temperature is below 75 degrees F / 25 C.
- I use a measuring cup that measures 1/4 of a cup to portion these. If you don't have a measuring cup take 3 tbsp of batter or make them as big as you want.
- Heat a heavy bottom pan over medium heat, pour 1/4 of a cup of batter into it and bake until the surface started bubbling and the edge of the pancake is cooked. Turn the pancake and cook for about another minute.
- The mixture should make 8 pancakes, feel free to make smaller ones if you like.
- These are served with a big portion of datella which is my home made hazelnut spread, baby figs, candied walnuts and a big glass of ice cold hazelnut milk.
