Last year I hosted a pancake party for Shrove Tuesday and it was amazing. We had three different teams, the pancake makers*, the topping organisers and the cleanup team. Everyone brought their own toppings; nutella & bananas, fruit & cream, maple syrup, and of course the classic lemon and sugar.
This year, however, is the first pancake day since my new diet, so I wanted to create something just as amazing. These vegan chocolate chip oatmeal pancakes are made possible from the magical ingredient that is aquafaba (chickpea water) and could rival any non-vegan version. They are light and fluffy with a great texture from the oats, plus loaded with chocolate chips.
I personally love these warm, on their own, but I imagine maple syrup drizzled on top would be tasty too, who doesn’t love sugar served on sugar?
*I was on the pancake making team, flipping 30+pancakes is hard work but my plan was to get the hard work out of the way so I could sit down and relax, eating all my pancakes knowing I didn’t have to clean up or do anything else!
This recipe has been adapted from this oatmeal pancake recipe. It can be doubled, but I think the below quantities make more than enough. This is the kind of recipe where organisation is key as there are three separate bowls, so as long as you weigh everything out in advance, nothing can go wrong!
Ingredients (for 6-8 pancakes)