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Nothing is tastier than a hot breakfast on an autumn morning. These vegan oatmeal pancakes adapted from a Vegetarian Times recipe are packed with energy, protein and fibre and you can make them even tastier by adding a couple handfuls of berries, apple chunks or banana slices.

Eat with almond butter, tahini, a drizzle of honey, or a dollop of compote.

Vegan Oatmeal Pancakes
Serves 4

180ml soya milk
2 tsp. apple cider vinegar
1 tbs. honey or maple syrup
2 tsp. oil, plus more for oiling pan
45g rolled oats
65g whole-wheat flour (or gluten-free all-purpose flour)
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¼ tsp. nutmeg
60g blueberries, sliced strawberries, sliced bananas, etc (optional)

1. Combine soya milk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.

2. Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soya milk mixture into flour mixture. Add fruit if using.

3. Preheat large skillet or griddle – pan is hot when a drop of water sizzles. Lightly oil. Ladle 60ml batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides.

What’s your favourite autumn breakfast? Share in the comments!