Two of my favorite breakfast options merge into a morning bliss with this recipe that incorporates oatmeal into pancakes. And using a package of Modern Oats Vermont maple oatmeal just makes it all the more simpler, quicker and flavorful. I love that it adds pumpkin seed, sunflower seeds and chia seeds which up the protein content and introduces a much needed texture into the fluffy pancakes.
While I always promote home cooking, I am totally for wholesome, high quality products that make like in the kitchen easier. Modern oats is definitely one of them. Having their oatmeals at the ready have been a lifesaver in many occasions, on days when I had to have a rush start on my day but still needed my warming breakfast, and of course when I am on travel. Checkout their line of oatmeals here, I am sure you will find several flavor combinations that will appeal to you. The recipe below uses the Vermont maple flavor, but feel free to swap with another or put together your own ingredients. This versatile pancake will turn out great. The recipe is below:
A wonderfully creative and delicious take on savory pancakes, inspired by the book “My Last Supper: 50 Great Chefs and Their Final Meals” by Melanie Dunea. While not a plant-based book, I found it fascinating to look into what some great chefs would like to have as their last meal. What struck me was how simple the dishes were for many of the chefs. Of course I was going to try a few of them so I started by veganizing this potato apple savory pancake. The original recipe belongs to Michelle Bernstein. I replaced the egg with flax egg, added lemon juice rub to prevent discoloration and added nutritional yeast to enhance the taste. It all came together beautifully, with a great form and texture, and a mild but flavorful savory taste. My plant-based version of the recipe is here:
Vegan pancakes made with rolled oats, peanut butter, blueberries and plant milk (veggemo!). I love how delicious and fluffy these turned out, and the texture due to the rolled oats add yet another dimension to be excited about. The recipe is below, right after a brief review of my plant milk of choice for this recipe.
Here is a delicious pancake recipe just before the weekend. All vegan, and innocent. It hardly needs any introduction.
The thing about pancakes is that they are very easy to make and they are super versatile. You can easily swap ingredients with other comparable ones and it will work out. You don’t ever need a pancake mix.
This one uses whole wheat flour (I also made them before using gluten free buckwheat flour here). And it incorporates peanut butter! It is worth mentioning that the peanut butter I used was unsalted and unsweetened. Besides the wonderful peanut butter flavor, it adds a little protein component.