Egg-Free, Dairy-Free Oat Pancake (Healthy)

Cooking method

1. Step 1:

   

   How do you make an oat pancake? Gather your ingredients. You can use any grind of oat flakes — old-fashioned rolled oats or quick oats. If you use old-fashioned rolled oats, you'll need to blend the mixture as well.

2. Step 2:

   

   Grind the flax seeds in a coffee grinder.

3. Step 3:

   

   Put the oat flakes and ground flax seeds into a deep bowl.

4. Step 4:

   

   Pour in the water and add the cane sugar. If you're serving the pancake with a savory filling, skip the cane sugar entirely, or add just a pinch.

5. Step 5:

   

   Add enough water to cover the flakes, but no more than about 1/4 inch (0.5 cm) above them. Stir well. After stirring, I found there wasn't quite enough water, so I added a bit more. You don't want too much — just enough for the oats to swell without clumping. Let it sit for 10–15 minutes to swell. Once swollen, the mixture should be thick but still pourable.

6. Step 6:

   

   If you're using coarse flakes, blend the mixture briefly with an immersion blender, but not until fully smooth. If your flakes are finely ground like mine, you won't need the blender. Add the baking soda and citric acid, mixed together, and stir well. The mixture will start to fizz and foam a little.

7. Step 7:

   

   Lightly grease a skillet with vegetable oil and heat it over low heat. Spread out half the oat-and-flax mixture, smoothing it with a spatula into a thin, even round pancake. Cook until all the moisture has evaporated; the underside should be nicely browned. A nonstick skillet works best here so the pancake doesn't stick.

8. Step 8:

   

   Then flip it and cook the other side until done. Move the finished pancake to a plate, grease the skillet again, and cook the second pancake.

9. Step 9:

   

   Serve the oat pancake with any filling you like, sweet or savory. I served mine with a cottage-cheese cream and fruit. Enjoy!