By Aaron Wurm
In a blender, combine the ripe bananas, rolled oats, plant milk, baking powder, maple syrup, and vanilla extract. Blend until smooth to form the pancake batter.
Heat a skillet over medium heat and add a little coconut oil. Once hot, pour a small amount of the pancake batter onto the skillet to form a pancake. Cook for about 2-3 minutes on one side, until bubbles form on the surface.
Flip the pancake and cook on the other side for another 2 minutes, or until both sides are golden brown. Repeat with the remaining batter, adding coconut oil as needed.
To make the berry compote, in a small saucepan, combine the mixed berries and a tablespoon of maple syrup. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens. This should take about 5-7 minutes.
Serve the pancakes warm, topped with the berry compote. You can drizzle additional maple syrup on top if desired.
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This Breakfast Vegan Pancakes recipe is ready in 30 minutes and features ripe bananas, rolled oats, plant milk and other delicious ingredients. Contains 350 calories total.
In a blender, combine the ripe bananas, rolled oats, plant milk, baking powder, maple syrup, and vanilla extract. Blend until smooth to form the pancake batter.
Heat a skillet over medium heat and add a little coconut oil. Once hot, pour a small amount of the pancake batter onto the skillet to form a pancake. Cook for about 2-3 minutes on one side, until bubbles form on the surface.
Flip the pancake and cook on the other side for another 2 minutes, or until both sides are golden brown. Repeat with the remaining batter, adding coconut oil as needed.
To make the berry compote, in a small saucepan, combine the mixed berries and a tablespoon of maple syrup. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens. This should take about 5-7 minutes.
Serve the pancakes warm, topped with the berry compote. You can drizzle additional maple syrup on top if desired.
Calories per Serving: 350
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