This isn’t a vegan recipe but it can be. It’s an alternative pancake recipe when you look into your fridge and realize the milk is all gone. You’re still in your pajamas, too hungry to wait in a check-out line at the grocery store, so your creativity kicks in and you make a plan.
How to make Oat Milk
With a coffee grinder, grind ½ cup of oats until it becomes flour/powder. To make oat flour by the cup, add 2-3 tablespoons of the flour in a bottle and 1 cup room temperature water. Shake the bottle so the flour disperses evenly. Refrigerate and shake before using.
Oat-milk Tahini Pancakes with Peach-Pear syrup
1 cup stone ground brown bread wheat flour
1 cup oat milk
1 T tahini (high source in calcium)
1 T oil
1 t baking soda
1 T sugar
½ t salt
Makes 3-4 pancakes.
1 ripe peach
1 ripe pear
2 T butter
Add your oil, egg, tahini and oat milk together and whisk. Mix the sugar, salt, baking soda and flour together. Add the wet ingredients to the dry ingredients and mix together to make a batter.
Heat your griddle on high coated with a light layer of butter. Pour one ladle of the pancake batter into the middle of the hot griddle and let it spread evenly. Turn the pancake over when you start seeing bubbles form. Flip the pancake and let it cook on the other side for 15 seconds. Remove the pancake and place on a plate and place in a warming drawer. Repeat until all the batter is used up.
Heat a small sauce pan on high and melt the butter. Dice the peach and the pear keeping the juices from cutting the fruit. Add the diced fruit and juice to the sauce pan and stir the melted butter evenly around the fruit. Add sugar and let it simmer for 4-8 minutes until a syrupy consistency forms. Remove from heat and pour over pancakes. Eat and enjoy immediately. Garnish with fresh cream and mint.