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Vegan
Ingredients 0/10
Why This Recipe Is So Loved
These pancakes offer a wonderful balance of hearty oats and tangy rhubarb. They are both comforting and refreshing, making them a perfect choice for a cozy breakfast or brunch. Plus, they bring a lovely natural sweetness without relying on too much sugar.
Tips For Perfect Results
- Use rolled oats for a chewier texture or quick oats for a softer bite.
- Make sure the rhubarb is chopped into small pieces so it cooks evenly and doesn’t overpower each pancake.
- Cook pancakes on medium heat to ensure they cook through without burning on the outside.
- Make sure the rhubarb is chopped into small pieces so it cooks evenly and doesn’t overpower each pancake.
- Cook pancakes on medium heat to ensure they cook through without burning on the outside.
Step 1
In a big bowl, mix together the flour, oats, brown sugar, cinnamon, baking soda, and salt. In a separate bowl, combine the milk and lemon juice, then stir in the banana until it’s well blended. Pour the banana mixture into the dry ingredients and gently fold everything together. Finally, add the rhubarb and give it a light mix.
Step 2
Heat up a griddle or large skillet over medium heat. Once it’s hot, drop about 1/4 cup of batter onto the surface for each pancake. Cook them until you see bubbles forming on top and the edges look set, which usually takes around 2 minutes. Flip the pancakes and cook for another 2 minutes or so, until both sides are nice and golden.
Step 3
Keep going until you’ve used up all the batter, then serve warm and enjoy!
Best Ways To Serve
Serve warm with a drizzle of maple syrup or honey to complement the tartness of the rhubarb. A dollop of Greek yogurt or whipped cream adds a creamy contrast. Fresh berries or a sprinkle of cinnamon can also brighten the plate.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to keep them soft. For longer storage, freeze the pancakes in a single layer with parchment paper between them, then transfer to a freezer bag. Reheat from frozen when ready to eat.
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