How to make
Measure the products in the recipe with a tea cup with a capacity of 250 ml.
Prepare the homemade oat milk by first soaking the fine oats in cold water for about 15 minutes, then grinding them in a blender or with a liquidizer and then strain them through a large fine sieve.
In a separate bowl, soak the chia seeds in warm water and let them swell for about 10 minutes.
Pour the strained oat milk into a large, deep bowl and add the brown crystal sugar and carob powder (or cocoa powder) to it, by stirring continuously with a wire whisk, so that they dissolve in the plant milk.
Add the rest of the ingredients: baking soda, vanilla, unrefined sunflower oil and finally thicken with the 2 types of flour - brown and whole grain, by continuing to stir with the wire whisk. Add the gelatinized chia seeds to the homogeneous pancake mixture and stir.
In a heated large frying pan with a non-stick ceramic coating, pour very little sunflower oil, which is only for the first American pancakes.
As soon as it is hot enough, pour a full ladleful of pancake mixture or half a medium-sized ladle into the pan, so that we can spread a mini round pancake (with a thickness of about 5mm and a size of about 10cm) in the pan in a circular motion - with the round bottom side of the ladle. A large pan can hold 3 of these mini pancakes without sticking together.
As soon as bubbles appear and the color of the pancakes on the upper side darkens, it is time to turn them carefully with a silicone spatula. Let them cook for another 1-2 minutes until done on the other side and transfer them to a container with a lid so that they don't cool down.
Continue with the remaining mixture, without any fat in the non-stick pan.
Place each new hot pancake under the other ready ones in the dish, so that it remains soft and cover them again. You can make about 15 mini pancakes.
Wonderful vegan pancakes with chia and oat milk - a fabulous combination with homemade strawberry jam! A filling breakfast for a good start to the day!
Wonderfully delicious!
