May 08, 2015

One Sunday, you will wake up at 11AM to the smell of pancakes that someone is making for you. But until that happens, you can just keep making your own -- good morning! 

I love pancakes. I think they're the most inspiring breakfast ever. They have this soft and moist texture and heavenly sweet scent that never fail to bring me joy, comfort and warmth, especially during the rainy days. With this recipe, I simply want to share with you the inspiration. And also to give you one more idea for a plant-based, egg-free and dairy-free breakfast option.

Love and light always,
M xx 

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Makes 6-8 mini cakes


1 cup oat flour
1 cup plant milk (I find soy best with pancakes)
1 tbsp agave or any sweetener
2 tsp baking powder
coconut oil
a drop of vanilla extract
a pinch of sea salt
choice of toppings


1.)   Combine all the dry ingredients in a large bowl and mix.
2.)   Add the wet ingredients and fold everything together using a spatula. Make sure all the lumps are gone before proceeding to cook.
3.)   Spray coconut oil to a non-stick pan/skillet.
4.)   Pour batter and cook over medium heat for 30 sec to a minute for each side.
5.)   Plate and top with whatever you wish!

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