Oatmeal Pancakes

You’ll find yourself dreaming about these chocolate chip oatmeal pancakes. They’re decadent, sweet, and a bit tangy - the perfect combo for Sunday morning. Top them with fresh fruit, whipped cream, or enjoy them straight up, you can’t go wrong.

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Ingredients

• 1 cup (not instant) oatmeal

• 3/4 cup vegan sour cream + 1/4 cup water

  • The sour cream and water is a substitute for buttermilk: if you cannot find vegan sour cream you can use 1 cup dairy free milk + 1-2 tbs lemon juice and let rest until thickened

• 1 egg

  • If vegan, substitute a flax egg: 1 tbs ground flaxseeds + 3 tbs water and let rest until thickened

• 2 tbs melted vegan butter

• 1/4 cup oat flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 2 tbs coconut sugar

• 1 tsp vanilla

• 1/2 tsp cinnamon

• Pinch of salt

• 1/3 cup chocolate chips (optional)

• Strawberries, blueberries, or any other preferred toppings

• Maple syrup

Method

1. Mix together oats and sour cream + water and let sit for 30 minutes

2. After that has sat for 30 minutes, mix in the egg and butter

3. Stir in remaining ingredients (except for chocolate chips and toppings) until a thick batter has formed

4. Add in chocolate chips here if you are doing so

5. Heat a non-stick pan or griddle over medium heat until warm then lower the heat to medium-low for a few minutes

6. Lightly grease the pan with some vegan butter

7. Use a large spoon or a 1/4 measuring cup to pour batter into pan

8. After about 3-4 minutes, you will see the sides of the pancakes bubbling, then use a flexible (non-metal if using non-stick pan) spatula to quickly yet gently flip the pancakes (don’t worry if they get a little messy! You won’t notice in the final product)

9. Let the other side continue to cook for about another 2-3 minutes or until golden brown

10. Make sure to serve the pancakes alongside your favorite toppings and be sure not to forget the maple syrup!