By Aaron Wurm
In a blender, combine the rolled oats, banana, plant milk, baking powder, and salt. Blend until the mixture is smooth and the oats are fully incorporated.
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
Pour the pancake batter onto the skillet in preferred sizes, cooking the pancakes for 2-3 minutes on each side or until they are golden brown and cooked through.
While pancakes are cooking, in a small saucepan, combine the mixed berries and maple syrup. Cook over medium heat until the berries break down and the mixture thickens slightly, about 5 minutes, stirring occasionally.
Serve pancakes warm, topped with berry compote.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegan Gluten-Free recipe is ready in 25 minutes and features rolled oats, banana, plant milk and other delicious ingredients. Contains 350 calories total.
In a blender, combine the rolled oats, banana, plant milk, baking powder, and salt. Blend until the mixture is smooth and the oats are fully incorporated.
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
Pour the pancake batter onto the skillet in preferred sizes, cooking the pancakes for 2-3 minutes on each side or until they are golden brown and cooked through.
While pancakes are cooking, in a small saucepan, combine the mixed berries and maple syrup. Cook over medium heat until the berries break down and the mixture thickens slightly, about 5 minutes, stirring occasionally.
Serve pancakes warm, topped with berry compote.
Calories per Serving: 350
Your Rating:
