When we think of oat milk, our minds often jump to creamy coffee or sweet cereal bowls. But what if I told you that oat milk can be the star of a savory breakfast too? Enter our unique Savory vegan Oat Milk Pancake recipe with Herb Tofu Spread—a delightful twist on traditional pancakes that will elevate your breakfast game to a whole new level.
Why Oat Milk?
Oat milk, known for its creamy texture and neutral flavor, makes for an excellent base in both sweet and savory dishes. It’s a dairy-free alternative that’s not only delicious but also rich in nutrients. In this recipe, oat milk forms the foundation of our pancake batter, creating a light and fluffy texture while infusing a subtle oat-y goodness.
The Herb Tofu Spread
Before we dive into the savory pancake details, let’s talk about the star of our savory show—the Herb Tofu Spread. This spread is a flavorful blend of crumbled tofu, nutritional yeast, fresh herbs (parsley, dill, and chives), minced garlic, and a hint of zesty lemon juice. It’s a creamy, tangy, and herbaceous delight that pairs perfectly with the pancakes.
Ingredients for vegan oat milk pancake
For the Pancakes:
- 1 cup rolled oats
- 1 cup oat milk
- 1/2 cup chickpea flour/ besan
- 1/2 cup grated zucchini/ or veggie of your choice
- 1/2 cup grated carrot
- 1/4 cup finely chopped red bell pepper
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp baking powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- Salt and black pepper to taste
- Olive oil for cooking
For the Herb Tofu Spread:
- 1/2 block of firm tofu, drained and crumbled
- 2 tbsp nutritional yeast
- 2 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions for vegan oat milk pancake:
1. Prepare the Herb Tofu Spread:
- In a bowl, combine the crumbled tofu, nutritional yeast, fresh parsley, minced garlic, and lemon juice.
- Season with salt and black pepper to taste.
- Mix everything well and set aside.
2. Make the Savory Vegan Oat Milk Pancake:
- In a blender, combine the rolled oats and oat milk. Blend until you get a smooth batter.
- Transfer the oat batter to a mixing bowl.
- Add chickpea flour, grated zucchini, grated carrot, finely chopped red bell pepper, green onions, minced garlic, baking powder, ground cumin, turmeric powder, salt, and black pepper to the bowl.
- Stir everything together until you have a thick pancake batter. If it’s too thick, you can add a bit more oat milk to reach your desired consistency.
- Heat a non-stick skillet or frying pan over medium-high heat and lightly grease it with olive oil.
- Scoop a ladleful of the pancake batter onto the hot skillet and spread it out into a round pancake shape.
- Cook for about 2-3 minutes on each side or until golden brown and crispy.
- Repeat the process with the remaining batter, adding more oil to the pan as needed.
3. Serve:
- Once the pancakes are ready, serve them hot with a generous dollop of the Herb Tofu Spread on top.
- Garnish with extra fresh herbs if desired.
- Enjoy your unique and savory vegan oat milk pancakes!
