Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
While waiting, place a pan over a low-medium flame and let it warm.
When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
*Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
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