|1||batch flax egg - 1 Tbsp flax seed meal + (30 ml) water|
|1/2||cup unsweetened plain almond milk|
|1/2||tsp apple cider vinegar or lemon juice|
|1||Tbsp maple syrup|
|1/2||tsp pure vanilla extract|
|1||Tbsp natural salted peanut butter|
|1||Tbsp coconut oil, melted (or sub olive or avocado oil // plus more for greasing pan)|
|1/2||tsp baking soda|
|1||tsp baking powder|
|1||pinch sea salt|
|3/4||cup gluten-free oat flour (ground from gluten-free rolled oats) If gluten free is not important – just use regular oats|
Prepare flax egg by adding flax seed meal and water to a large mixing bowl and letting it sit for a minute or two to thicken.
To a measuring cup (or small bowl), add almond milk and apple cider vinegar (or lemon juice) and stir gently to combine. Set aside to "curdle."
To the flax egg, add maple syrup, vanilla extract, peanut butter, and melted coconut oil and whisk to combine.
Slowly add in almond milk mixture while whisking. Add baking soda, baking powder, and salt, and whisk to combine.
Next, add oat flour and stir until just combined. Let batter rest while preheating griddle (about 5 minutes). The batter will be thick once it rests, but that’s a good thing! However, if it’s too thick for your liking, thin with a little almond milk and stir.
Preheat an electric griddle to medium heat (about 180), or use a large skillet on the stove top You want the surface to be hot but not screaming hot — oil shouldn’t smoke when it makes contact with the surface.
4-cup measurements of the batter. Flip when bubbles appear in the middle and the edges are slightly dry, being careful not to burn. Reduce heat if browning too quickly.
Cook for about 2 minutes more on the other side, then plate. Top with desired toppings, such as vegan butter or more peanut butter, banana, and a light drizzle of maple syrup.
Best when fresh, though leftovers will reheat well the next day in the microwave.