By Josiah John
In a mixing bowl, mash the ripe banana until smooth. Add the blended oat flour, milk, baking powder, salt, and vanilla extract. Stir until well combined. Let the batter rest for 5 minutes to thicken slightly.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Pour small scoops of the pancake batter into the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes, or until both sides are golden brown. Repeat with the remaining batter, adding more oil if necessary.
In a small saucepan over medium heat, combine the mixed berries and sugar. Cook while stirring occasionally, until the berries have broken down and the compote has thickened slightly, about 5-7 minutes.
Serve the pancakes warm, topped with the berry compote and drizzled with maple syrup.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegetarian Pancakes recipe is ready in 30 minutes and features Rolled oats (blended into flour), Ripe banana, Milk (dairy or plant) and other delicious ingredients. Contains 450 calories total.
In a mixing bowl, mash the ripe banana until smooth. Add the blended oat flour, milk, baking powder, salt, and vanilla extract. Stir until well combined. Let the batter rest for 5 minutes to thicken slightly.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Pour small scoops of the pancake batter into the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes, or until both sides are golden brown. Repeat with the remaining batter, adding more oil if necessary.
In a small saucepan over medium heat, combine the mixed berries and sugar. Cook while stirring occasionally, until the berries have broken down and the compote has thickened slightly, about 5-7 minutes.
Serve the pancakes warm, topped with the berry compote and drizzled with maple syrup.
Calories per Serving: 450
Your Rating:
