Low FODMAP Vegan Oat Pancakes
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteA serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the batter
- 1 ½ cups oat flour
Ingredient noteA serving of up to about 1/2 cup of oat flour is low in FODMAPs. This recipe contains only about 1/3 cup per serving, making it likely Low FODMAP. If you prefer to always avoid oat flour, please tap it and change its rating to Red.
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 ¼ cups plant-based milk
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
For cooking
- 1–2 tsp coconut oil or neutral oil, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the oat flour, baking powder, salt, and cinnamon until evenly combined.
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