I love the occasional stack of pancakes for brunch, especially when they are light and fluffy and topped with fruit. In this version, toasted oat flour, fresh seasonal strawberries and hemp seeds make this little indulgence just a little bit better for you (but a lot more filling than any old short stack).
1/4 cup quick cooking oats
1/2 can coconut milk
1/2 cup flour (all-purpose or gluten free blend with a binder such as xanthum gum)
3 tablespoons vegan sugar
2 tablespoons baking powder
pinch of salt
1-2 teaspoons oil
For the topping:
Fresh seasonal strawberries, sliced
- In a small skillet, gently toast the oats over a low flame. Keep moving them around so that the do not scorch. They should be light brown in color when finished.
- Place them in a high speed blender, and grind until they are powdery.
- Add the all-purpose (or gluten-free) flour, coconut milk, sugar, salt, and baking powder. Blend to combine into a batter.
- Grease a larger skillet with the oil and heat it for 2-3 minutes. Pour the batter in the pan, forming 1-2 pancakes at a time (for up to 4 pancakes).
- Turn the heat to medium-low, place a lid on the pancakes, and allow them to cook until you see many air bubbles.
- Turn the pancakes over. Note, if they are really sticking and raw in the center, put the lid back on and allow them to cook longer.
- Turn the pancake carefully, placing a lid on it again.
- When the pancakes are cooked thoroughly, remove them from the heat.
- To plate, garnish with strawberries and hemp seeds.