Early this week, I received an email from my pastor, Steve, who asked if I will be posting on my vegan 4 Lent blog this Lent. It was just the reminder I needed to get back to what I enjoy… sharing favorite, healthy recipes with anyone who is interested. I promised him that this recipe would be the first I post. So, this post is for Pastor Steve.
I made these for a vegan, gluten-free Thanksgiving breakfast for our church community. They were a hit. We have them almost every Saturday morning at our house. If you try them, you’ll know why…
2 cups gluten-free oat flour (you can just throw rolled oats in the blender to make the flour)
1/2 cup almond flour
4 tsp. baking powder
1/2 tsp. salt
2 cups fresh or frozen (thawed) strawberries (you can use a bit more or less -this is not a precise amount)
non-dairy milk (we use hemp milk)
2 tsp. vanilla
1/4 cup maple syrup
2 tbsp. flax seeds (optional)
1. Blend strawberries in the blender, adding enough non-dairy milk to make 2 cups of liquid. Add vanilla and maple syrup and blend to stir in these ingredients.
2. Mix all dry ingredients in a bowl using a wisk. Add the blended ingredients and stir very well. Allow mixture to sit for 5 minutes because the mixture will thicken as the oat flour absorbs the liquid. Check batter after 5 minutes and add more non-dairy milk if needed to get to pancake batter consistency.
3. fry them up on a hot skillet and serve. Because we add syrup to the batter, we often just spread a little vegan butter and they are sweet enough. But, you decide for yourself. 🙂 You can also serve with fresh, sliced strawberries on top.