Step 1

Flax egg (optional): If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. I have made pancakes many times without the need for an egg replacement, but you can think of it as added nutrition as flax meal is very good for you!

Step 2

In a small bowl, add the milk and juice of 1/2 lemon, let rest for 5 – 10 minutes to curdle. This is optional, use plain plant milk if you prefer.

Step 3

Preheat: Preheat griddle or pan to medium heat. If keeping pancakes warm, set oven to 200 degrees and place baking sheet in oven to warm.

Step 4

Make batter: Combine the flour, oats, sugar, baking powder and salt in a large bowl. Add the vanilla and vegan milk to the dry mixture, and blend until just combined.

Step 5

Scoop and cook: Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes, bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath.

Step 6

Transfer pancakes to warm baking sheet and place in oven until all pancakes are made.

Step 7

Makes about 8 small pancakes.

Step 8

Serve: Serve warm with blueberry compote and pure maple syrup.

Step 9

Serves 2 – 4

Step 10

Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.