These oat flour mini vegan savory vegetable pancakes are easy, healthy, made in just 15 minutes, and perfect for breakfast, lunch, or snack!
Whisk together the oat flour and brown rice flour.
Add all the other ingredients in the order listed above. Add grated fresh green chili jalapenos for added spice.
Taste the batter and adjust for for lemon or salt if needed.
Heat a mini pancake pan on medium-low heat (see notes below).
Wipe the pan clean quickly with a slightly damp napkin.
Brush a tiny bit of vegan butter or oil on the pan where the batter will be poured.
Using a spoon, pour a small amount of batter in each of the mini pancake spots. Note that the pancakes should be thin. Add the batter and allow it to fill the mini pancake slots without overfilling.
Cook for a few minutes until the bottom side is golden brown and slightly crispy.
Flip each mini pancake, adding vegan butter or oil to the other side. Cook until slightly golden brown.
Cool on a cooling rack or serve hot with dip or sauce (see notes below).
Oat Flour - I recommend Bob's Red Mill oat flour. If needed be sure to get the gluten-free certified oat flour.
Vegetables - you can add other vegetables such as corn or peas to these pancakes, as long as they are finely shredded or finely chopped. If needed, adjust the amount of liquid for the batter consistency.
Spice - freshly grated green jalapeno chilis taste great in this dish if you prefer spice.
Mini Pancakes - I prefer to use a mini pancake pan for this recipe (from an Indian store), but you can easily make a slightly larger one in a regular pan. Just be sure to butter when cooking and spread the batter thin when pouring.
To Serve - Serve with your favorite dipping sauce or dressing such as pesto, cilantro peanut chutney, vegan ranch, creamy tahini cilantro sauce, hummus, etc.