These easy and fast-to-make pancakes are perfect for all occasions – they are warming, wholesome and have a lovely spice blend. You can prepare them in advance and even freeze them for quick-and-easy breakfasts. 

Ingredients

• 1 cup oat flour
• ½ cup unflavoured plant milk
• 2½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom
• 1 tsp pure vanilla extract
• 1½ tsp apple cider vinegar
• ½ apple chopped (≈½ cup)
• Optional: blueberries

To serve - 1 banana, sliced; blueberries; strawberries; etc. Optional: 2 tablespoons pure maple syrup (leave out if you are eating SOS-free)

Cook pancakes—heat a non-stick frying pan (skillet) over medium-high heat for a few minutes until hot. Reduce heat to low, and let the pan rest for a few minutes more. For each pancake, spoon about 1/4 cup batter into the pan. Cook for a few minutes until bubbles start to form on the outer edge and then in the centre of each pancake. Flip, then cook the pancake for a few minutes more. The batter may thicken up considerably while you are working—add a bit more plant milk to thin it if necessary.

 Top Tips

• Oat Flour: You can easily make your own oat flour by placing oats in the bowl of your food processor and pulsing the oats until they are ground into a powder-like consistency. 1¼ cups of oats make 1 cup oat flour.
• Unflavoured Plant Milk: Plant milk is the term I use to describe the plant-based milk of your choice. Rice, oat, hemp, almond, and soya (soy) milk are all varieties of plant milk. Look for unsweetened, unflavoured plant milks.
• Important tips about Pure Maple Syrup – if you opt to use it: Maple syrup is boiled down sap from the maple tree. Make sure you buy “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavoured syrup,” or even just “maple syrup,” as they contain artificial maple flavour and cane sugar or corn syrup).