As promised, here is a Christmas version of my favourite oatmeal pancakes. They are served with a tangy compote and lightly spiced with cinnamon and cardamom for a warm, festive flavour.
A quick note: beyond tasting wonderful, both spices bring seasonal benefits. Research suggests cinnamon can help reduce the body’s negative response to high-fat meals, while cardamom is traditionally used to ease cold and flu symptoms and soothe coughs.
But it’s the holidays, so the best reason to make these is simply that they’re delicious and easy to prepare.
Ingredients : metric (imperial)
Serves 4
- 500 ml (2 cups) oat milk
- 80 g (½ cup) rolled oats
- 2 teaspoons baking powder
- 200 g (1 ½ cups) plain flour
- 1 tablespoon coconut oil
- 1 flax egg: 3 tablespoons water + 1 tablespoon milled flax seed
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 teaspoons rich agave syrup
Instructions:
Begin by preparing the flax egg, since it needs a few minutes to thicken. Combine 3 tablespoons of water with 1 tablespoon of milled flax seed in a small cup, then chill in the fridge for 5–10 minutes until gelatinous. For more detail on flax eggs, see the linked explanation.
While the flax egg sets, whisk together the oat milk, rolled oats, baking powder, flour, cinnamon, cardamom and agave syrup in a bowl. Add the chilled flax egg and mix until just combined. If your coconut oil is solid, gently warm it until liquid (it melts above about 25 °C / 75 °F) and stir it into the batter.
Heat a heavy-bottomed pan over medium heat and lightly grease it if needed. Using a 1/3 cup measure to portion the batter produces generously sized pancakes; adjust to a smaller measure if you prefer. Pour a 1/3 cup of batter into the pan and cook until bubbles appear on the surface and the edges look set, then flip and cook for another minute or so until golden and cooked through.
This batter yields about 8 large pancakes. Serve warm with a cranberry and raspberry compote or your preferred festive toppings.