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Easy Vegan Pancakes

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Easy Vegan Pancakes with Roasted Rhubarb
Course Appetizer
Cuisine American
Keyword pancakes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 14 pancakes

Ingredients

For the Pancakes

  • 2 cups self-raising flour see below for substitutions
  • 1/4 cup rolled oats
  • 2 tbsp brown sugar
  • A pinch of salt
  • 1 tbsp ground flax seeds
  • 3 tbsp vegetable oil plus extra for greasing the frying pan
  • 1 cup plant-based mylk
  • 1 tsp apple cider vinegar

For the Rhubarb

  • 600 g rhubarb washed, trimmed and cut into small-ish pieces
  • 1 cup brown sugar
  • 1 vanilla pod

To Serve (Optional)

  • Maple syrup
  • Soya yoghurt
  • Granola

Instructions

  • Preheat the oven to 360F/180C. Open the vanilla pod with a knife, scrape out the vanilla seeds and combine them with the sugar. Place the rhubarb in a deep oven-safe dish with the vanilla sugar and mix until the sugar covers all the rhubarb pieces evenly. Place the rhubarb into the oven and roast for 20 minutes. Once done, allow it to cool while you finish making the pancakes.
  • While the rhubarb is roasting in the oven, combine the dry pancake ingredients (flour, oats, sugar, salt, ground flax seeds) in a large bowl. In a smaller bowl, combine the wet pancake ingredients (mylk, oil, vinegar). Then pour the wet ingredients into the bowl with the dry ingredients and combine, ensuring the batter is free of lumps without overmixing!
  • Heat a small pancake pan over medium heat, add some oil to the pan when it’s hot. Then pour about 1/4 of a cup of the pancake batter into the pan. When bubbles form on top of the pancake, and the bottom side looks golden brown, carefully flip the pancake over and brown the other side. Repeat until all the batter has been used.
  • Once the pancakes are done, serve immediately and top with the roasted rhubarb and some maple syrup, yoghurt, and granola if you wish.

Notes

1. To speed up the pancake making process, consider getting a pan where you can fry multiple little pancakes at a time.
2. Haven’t got self-raising flour to hand? You can replace it with 2 cups all-purpose flour, 3 tsp baking powder and a pinch of salt.
3. The oats and the flax are there to add fiber to the pancakes and to make them more substantial. You can omit if you wish but may need to slightly reduce the mylk content.
4. If you want to make these more fiber-rich and intend to replace the white flour with wholemeal flour, only use 1.5 cups for right batter consistency.