Vegan oat and chestnut pancakes
These vegan oat and chestnut pancakes are ideal for breakfast instead of porridge during the festive season. They can be gluten-free too – just use appropriate oats.
Ingredients
Method
- Put the oats, baking powder, chestnut and oat cream in a food processor and whiz until you get a thick, coarse paste. Rest for ten minutes.
- Mix the flaxseed with the water and rest for ten minutes then add to the oat mixture.
- If the batter is too thick add some oat milk – you should get a thick but pourable batter.
- Fold in the mixed peels or cranberries.
- Oil a pancake pan and add dollops of the batter. Using the base of the spoon, make them into circular patties. Cook for a couple of minutes, then turn them over.
- Remove them to a plate and make more pancakes using up the remaining batter.