Oatmeal pancakes

vegan, soy free, flourless, with aquafaba

My kids love oatmeal, so I created these pancakes as my take on oatmeal in fried form.  Enjoy this wholesome goodness, which is made with my new favorite ingredient – aquafaba.

1 cup non-dairy vanilla milk
1 cup aquafaba (chickpea water*)
2 cups rolled oats
2 tbsp baking powder
1 tsp cinnamon
1 1/2 tsp vanilla (2 tsp if using plain non-dairy milk)
5 dates, medjool if you can find them, pitted
1/2 cup pecans, optional (I love the taste of pecans, which add extra fiber and protein.  If you don’t, simply omit.)
1/2 cup raisins, optional
coconut or non-gmo canola oil for frying

Place all the ingredients except raisins in a food processor and grind for at least 2 minutes.   If you put things in the order above, the oats will have a chance to soften in the liquids while you measure out the rest of the ingredients.

Let the batter stand while you heat up your pan and at least 10 minutes.  Resist the urge to add more oats to your batter – it will firm up as it rests.

Add oil to your pan and fry the pancakes, adding one large tablespoon of batter per pancake, until bubbles form on the edges, then flip for another 1-2 minutes.

* Aquafaba is chickpea water – either from chickpeas you have boiled at home or from the can.  If boiling at home, consider adding a small square of dried kelp to help gelatenize the chickpea water and add the much needed iodine to your vegan diet.