These dreamy plant-based pancakes are totally delicious, and are adapted by the culinary Queen Nigella’s recipe. They are perfect for breakfast and make for the ideal dairy-free based pancake that will fill you up until lunch!
Nigella-inspired Vegan Oat Pancakes With Pomegranate & Maple Syrup
Ingredients (makes 6-8 pancakes)
- 150 g maple syrup
- 150 g fresh pomegranate seeds
- 100 g gluten free porridge oats (not instant, I used the large oats)
- ¼ tsp sea salt flakes
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 100 ml dairy free milk (I used Oatly oat drink)
- 1 fair trade ripe banana, chopped
- 1 tsp vanilla paste or extract
- 1 tsp sunflower oil
Gently warm the maple syrup and pomegranates in a small pan over a medium heat, stirring frequently. When heated, remove from the hob and set aside.
Put the oats, banana and salt in a bowl and mash together. If you prefer a finer consistency, place in a blender or a food processor and process until you create a flour.
Tip into a bowl and stir in the baking powder and cinnamon.
In a measuring jug, whisk together the dairy free milk and vanilla, and then stir into the oat flour mixture to create a batter.
Pour ½ a teaspoon of oil onto a smooth, non-stick griddle and with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full.
Cook each pancake for approximately 2 minutes on each side. You can slip a spatula underneath each pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes.
Mine are fairly thick, chunky pancakes so might take longer depending on size and consistency.
When cooked, stack onto a plate and drizzle with the syrup and pomegranates. Serve immediately.
My kids loved these too and being slow releasing oats, they kept us all full until lunchtime.
Flippin’ delicious (get it). Sorry for the Dad joke! Couldn’t resist!
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