These Oatmeal Raisin plant-based pancakes have all of your favorite flavors from the classic cookies. Free of refined sugars or flour, these make a healthy whole foods, vegan breakfast. Loaded with oats, almond butter, and raisins, this recipe is essential for your morning ritual.
2tablespoonsroasted almond butterno added oils or sugar (32 g)
1teaspoonground cinnamon
1cuprolled oats90 g
1/2cupoat flour45 g
1/8teaspoonsalt
6tablespoonsraisins54 g
1tablespooncoconut oilor other neutral, high-heat oil, for cooking
Instructions
Preheat a griddle or non-stick pan over medium-low heat.
To make the flax "egg":
In a small dish, combine the ground flax seed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, "egg-like" consistency.
To make the Oatmeal Raisin Pancake batter:
Use your hands to squish the ripe bananas. Place the mashed bananas into a large mixing bowl.
Add the almond milk, vanilla, almond butter, and cinnamon. Use a fork to thoroughly mash everything together. You want a smoother consistency, but it's okay to leave a few small chunks of banana.
Add the flax egg and stir to combine.
In a separate large bowl, whisk together the dry ingredients: the oats, oat flour, and salt.
Add the wet mixture to the dry ingredients, along with the raisins. Stir just until combined. It's okay to have a few lumps. Let sit for a minute or two to allow the flavors to develop.
To cook the Gluten-Free Oatmeal Raisin Pancakes:
Lightly grease the pre-heated griddle or pan with some of the coconut oil. Portion about 1/4 cup of batter for each pancake. Cook until lightly browned and bubbly around the edges, about 2-3 minutes.
Flip and continue cooking. When lightly browned on both sides, remove from the heat and repeat as needed for remaining batter.