Oat and Walnut Pancakes Recipe 🥞
Overview:
If you’re craving a hearty, satisfying breakfast that will keep you full until lunch, look no further than these delicious Oat and Walnut Pancakes! This recipe, straight from the Millenium Cookbook, is a vegan-friendly option perfect for those busy mornings when you need a nutritious and tasty meal in a hurry. Packed with wholesome ingredients like oats, walnuts, and whole wheat flour, these pancakes are not only delicious but also nutritious. Serve them with a generous drizzle of pure maple syrup for an extra touch of sweetness. Let’s dive into the recipe!
Ingredients:
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cornflour
- 1/3 cup walnuts, chopped
- 1/4 cup rolled oats
- 2 tsp allspice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tbsp baking powder
- 1 cup soymilk
- 3 tsp champagne vinegar
- 1 tsp rice vinegar
Nutritional Information (Per Serving):
- Calories: 272.5
- Fat Content: 7.4g
- Saturated Fat Content: 0.8g
- Cholesterol Content: 0mg
- Sodium Content: 220.9mg
- Carbohydrate Content: 43.2g
- Fiber Content: 4g
- Sugar Content: 6.6g
- Protein Content: 9.6g
Instructions:
| Step | Description |
|---|---|
| 1 | In a large bowl, mix together the unbleached all-purpose flour, whole wheat flour, cornflour, chopped walnuts, rolled oats, allspice, cinnamon, salt, and baking powder until well combined. |
| 2 | In a separate medium bowl, combine the soymilk and champagne vinegar, stirring until well mixed. |
| 3 | Add the liquid mixture to the dry ingredients and whisk until a smooth batter forms. The batter should be slightly thicker than heavy cream. |
| 4 | Heat a lightly oiled nonstick sauté pan or skillet over medium heat. |
| 5 | Pour about 1/2 cup of batter into the pan for each pancake, spreading it out slightly with the back of a spoon. |
| 6 | Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. |
| 7 | Once cooked, remove the pancakes from the pan and keep warm. Repeat with the remaining batter. |
| 8 | Serve the pancakes warm, topped with your favorite vegetable margarine and a drizzle of pure maple syrup. Enjoy! |
Recipe Notes:
- Feel free to customize these pancakes by adding your favorite toppings such as fresh fruit, nuts, or a dollop of vegan whipped cream.
- For a gluten-free option, you can substitute gluten-free flour for the all-purpose and whole wheat flour.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Simply reheat in the toaster or microwave before serving.
These Oat and Walnut Pancakes are sure to become a favorite in your breakfast rotation. Not only are they quick and easy to make, but they’re also nutritious and delicious, making them the perfect way to start your day on a wholesome note!
