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Prep: 10 mins (plus stand 6+ hours overnight) | Cooking: 20 mins | Makes: approx. 16
INGREDIENTS
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1 cup + 2 Tbsp plant-based milk
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1 Tbsp ground flaxseed
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1 Tbsp maple syrup
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1 tsp vanilla bean paste
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1 tsp apple cider vinegar
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1 ¼ cups rolled oats, finely blended – see tip
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1 scoop Whole Earth & Sea® Protein & Greens vanilla
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2 tsp baking powder
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½ tsp bicarbonate of soda
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Extra 2 Tbsp plant-based milk
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Extra virgin olive oil, for cooking
To Serve: Maple syrup, yoghurt and fresh fruit, to serve.
METHOD
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Put 1 cup and 2 Tbsp of milk in a jug. Add flaxseed, maple, vanilla and vinegar, and stir to combine. Set aside.
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Meanwhile, in a large bowl, whisk together the ground oats, Whole Earth & Sea® Protein & Greens vanilla, baking powder and bicarbonate of soda.
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Pour the milk and flaxseed mixture into the dry ingredients and whisk until just combined.
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Cover and refrigerate for 6 hours or overnight. Don’t skip this step, as this allows the batter to thicken. (See tip)
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Remove the batter from the fridge and allow to stand at room temperature for 10 mins whilst you get your toppings ready to serve.
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Whisk in the extra 2 Tbsp of milk to thin out the batter.
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To cook the pancakes, heat a large non-stick frying pan over low-medium heat and add a little olive oil. Spoon 1 heaped Tbsp of batter into the pan for each pancake, making an approx. 7cm pancake. Cook slowly (see tip) for 2 ½ - 3 mins until bubbles appear on the surface and the edges look set, then carefully flip and cook for a further 2 mins, until golden and cooked through. Set aside, then continue to cook the remaining batter in batches to make about 16 pancakes.
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Serve with your favourite toppings. We used maple syrup, yoghurt and fresh fruit. Enjoy!
TIPS
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This recipe can be made with either Whole Earth & Sea® Protein & Greens vanilla powder or Whole Earth & Sea® Protein & Greens vanilla chai powder.
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Be patient when cooking the pancakes, they cook at a lower temperature and for longer than a traditional pancake would cook. The wait will be worth it!
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Don’t have time to wait overnight for the batter to thicken? Simply cover and set the batter aside for 1 hour at room temperature. There is no need to add the extra milk before cooking.
