Chia Flax Oat Flour Pancakes Recipe (Vegetarian)
Hope you’re doing well! Did you know that eating seasonal foods helps the planet and it’s tastier? “It contributes to the sustainability of the food system because it reduces the energy consumption and generates less carbon dioxide emissions since it is not necessary to transport it from distant cultivation areas. It respects the natural cycle of production as it is more ecological and respectful with the environment. It also has a better taste because it was not grown in a greenhouse, where fruits lose some of their flavor. By buying seasonal fruit from your area you are collaborating with local trade and therefore generating wealth in your nearest environment.” Will you eat more seasonal fruits and vegetables?
Today I’m sharing a fiber packed fluffy pancake recipe with seasonal local peaches, almonds and pumpkin seeds! Peaches are so juicy and sweet this year and I highly recommend buying some at your local farmers market. These pancakes are made with finely grounded organic rolled oats which contain more fiber than white flour. I’ve also added some sprouted chia and flax seed powder which is high in plant-based fiber and protein! You wouldn’t even know it’s in these pancakes so it’s the perfect way to sneak in some fiber for yourself or for the kids. This recipe takes about 30 minutes from start to finish and the pancakes are SO fluffy, thanks to the baking powder.
Well I hope this information was helpful and I hope you enjoy this recipe. If you enjoy it, please share it with family, friends or on social media and tag @christieathome on Instagram.
Chia Flax Oat Flour Pancakes Recipe (Vegetarian, Dairy-Free)
Yields 10 mini size pancakes
Ready in 30 minutes
1 1/2 cups organic rolled oats, blended until grounded
3 1/2 tsp baking powder
1 tsp salt
1 tbsp organic cane sugar
1 1/4 cups Earth’s Own oat milk
3 tbsp Alpha Health Products organic orangutan-safe coconut oil, melted
Coconut oil for cooking
Suggested Toppings: Peaches, crushed almonds, pumpkin seeds, and maple syrup.
In a high power blender, blend all your dry ingredients until finely grounded about 1-2 minutes. Pour your blended dry ingredients into a large mixing bowl.
Create a well in your dry ingredients and pour in oat milk, egg, and coconut oil. Using a spatula, fold to combine well until the batter is smooth and there are no clumps. Let the batter sit for 3 minutes for the baking powder to take effect.
In a skillet set over medium heat, brush some coconut oil. Pour 1/4 cup of batter into your hot skillet and fry until you see bubbles form all over the pancake. Adjust heat as needed. Then flip and fry on the other side until golden brown. Repeat process. Serve pancakes with suggested toppings.
Disclaimer: I am not sponsored by the companies listed. I was sent the Sprouted Chia and Flax Seed Powder as a gift from Organic Traditions. However, I will only share about products and companies that align with the mission and values of my blog.