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Moist Flax and Oat Pancakes

What you need: 

1 cup oat flour (I grind my own)
1/4 cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons natural cane sugar
1/2 teaspoon ground cinnamon
2 tablespoons ground brown flax seeds
2 tablespoons water
2 tablespoons melted vegan butter (I use Earth Balance)
1 cup nondairy milk (I use almond milk original flavor)
1 teaspoon apple cider vinegar

What you do: 

1. Sift all dry ingredients into a mixing bowl except the ground flax (oat flour, whole wheat pastry flour, salt, baking soda, baking powder, sugar and cinnamon).
2. In a different container, mix the ground flax seeds and water together and set aside.
3. In the measuring cup you used to measure out the milk, mix the apple cider vinegar into the milk to make a "buttermilk" and set aside.
4. Add the ground flax (now a goopy mixture), milk alternative and melted vegan butter into the dry ingredients and mix until just blended together.
5. In a skillet, cook pancakes about 2 minutes on each side and enjoy!
I devour my pancakes with strawberry jam but they would also go very very well with maple syrup.
Source of recipe: I have been playing around with the Basic Wheat Pancake recipe from The Veggie Works Vegan Cookbook by Mark Rasmussen.

Preparation Time: 
5 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Recipe Category: 


Delicious recipe! I didn't have any flax seed so I substituted with 2 tablespoon soaked bulgur wheat. It gave the pancakes a sort of malto meal taste, which my family really enjoyed being raised on the stuff. Going to make this recipe constantly!

Bulgur wheat substitution:
2 tablespoons bulgur slightly crushed in coffee grinder
4-5 tablespoons of water
Microwave bulgur wheat and water for 1 minute or until water has boiled to top
Stir and let sit for about 3 minutes or until water is absorbed
Put in right before adding wet ingredients


These definitely have a lot of potential. I did make some changes like leaving out sweetener completely, used melted coconut oil for the margarine, and left out the cinnamon. After dropping the batter onto the pan I placed frozen blueberries evenly on the pancakes and pushed them down a bit. There is a taste of leavener in these so next time I may decrease the amounts and play with the ratios as that salty/soapy flavor  is very perceptible. I could have let mine cook a bit longer as these definitely are very moist. If you add syrup they will melt on your fork. Next time I will also use lemon juice instead of apple cider vinegar if I'm making blueberry ones and also a quick compote with a touch of cinnamon for the top instead of syrup. If you are using earth balance margarine I would recommend omitting the tsp. of salt as earth balance is plenty salty. Love the oat flour and flax!!


I made this as waffles. (Also subbed maple syrup for the sugar)
They were fantastic!
Great flavor, texture and taste.
Making again next weekend for sure.

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