Prepare Plant-Based Pancakes For A Change
Use of the phrase “plant-based” has evolved. Plenty examples exist of the term “plant-based diets” being used to mean 1) vegan diets, which contain no food from animal sources; 2) vegetarian diets, which include eggs and dairy but no meat; and 3) diets with varying or small amounts of animal-based foods, such as semi-vegetarian diets.
Poofy pancakes are linked to happy memories for many people, and scrumptious hotcakes can be a breakfast, brunch, late-night or anytime meal, really. Fortunately, trying plant-based recipes doesn’t mean leaving griddlecakes behind, given the following recipe.
1/2 cup applesauce (preferably unsweetened)
1 cup oat flour (also can be made by blending gluten-free rolled oats until flour consistency)
1/2 cup almond milk
2 teaspoons lemon juice
2 tablespoons date syrup or maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Optional: fresh or frozen fruit for topping
Combine all ingredients, except fruit, in a blender, until smooth consistency. Using non-stick skillet (can instead make on a griddle), turn stove top burner to medium-high heat.
Once skillet is heated, ladle the prepared batter by large spoonfuls into the skillet and cook until bubbles form through the batter and edges are dry. Flip and cook the other side until browned. Repeat. Top prepared pancakes with fruit of choice, if desired.
This recipe makes five (4-inch) fluffy, gluten-free and oil-free pancakes. Enjoy!