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Vegan oat, almond and cranberry pancakes

These vegan oat, almond and cranberry pancakes can are sugar free too and can be easily gluten-free if you use appropriate oats. They are healthy snacks during the day, or have them with your morning coffee or afternoon tea.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 apple grated
  • 1 ripe banana
  • ½ cup oat cream approx.
  • 1 tsp baking powder
  • 1 cup porridge oats gluten-free, if needed
  • ½ cup ground almond
  • 1 tsp cinnamon powder
  • ½ cup dried cranberries
  • 1 flax egg or 1 tsp egg replacer powder mixt with 2 Tbsp water

Method
 

  1. First mix together the flax egg or the paste using egg replace powder. Set aside.
  2. Mash the banana, then add the oat cream, baking powder and cinnamon.
  3. Add the grated apple, combine well.
  4. Mix in the oats, then the ground almonds then the egg paste. Fold in the cranberries.
  5. Set aside for 10 minutes to rest.
  6. You should have a thick mixture now. Add a teaspoon of oil to the batter.
  7. Lightly grease, then heat a heavy pancake pan over medium heat.
  8. Add about five dollops of the batter to the pan, spreading them out with the spoon into circular shapes.
  9. After a couple of minutes carefully flip them and cook for another minute or so until golden.
  10. Transfer the pancakes to a plate. Make more pancakes using up all the batter.
  11. Serve with maple syrup or cranberry glaze.