Vegan Cinnamon Oatmeal Quinoa Pancakes
These pancakes are hearty. They're filling and satisfying. They're the kind of pancake that you feel stuffed after eating just two.
Servings: 12 pancakes
Calories: 119kcal
Ingredients
- 2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons water
- 3/4 cup oat flour
- 1/2 cup quinoa flakes
- 1/2 cup millet flour
- 2 tablespoons arrowroot starch
- 2 tablespoons maple sugar or sugar of choice
- 2 teaspoons baking powder
- 2 teaspoon cinnamon
- Pinch of sea salt
- 1 cup plant-based milk
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
Instructions
- Whisk together the flaxseed meal and water. Set aside to gel.
- Preheat a griddle over medium low heat.
- In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients, including the flax eggs, and mix until a smooth batter forms.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
- Serve pancakes warm with pure maple syrup and any other toppings you're craving (I went with sliced bananas and coconut).
Nutrition
Serving: 2g | Calories: 119kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 1.5mg | Calcium: 71mg | Iron: 1mg