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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.
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
  

  • 1.5 cup rolled oats
  • 1 tsp baking powder
  • 4 Tbsp chestnut purée
  • 1 cup oat cream
  • 1 Tbsp ground flaxseed
  • 2 Tbsp warm water
  • 3 Tbsp mixed candied peels or dried cranberries
  • Oat milk if needed

Method
 

  1. 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.
  2. Mix the flaxseed with the water and rest for ten minutes then add to the oat mixture.
  3. If the batter is too thick add some oat milk - you should get a thick but pourable batter.
  4. Fold in the mixed peels or cranberries.
  5. 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.
  6. Remove them to a plate and make more pancakes using up the remaining batter.