Vegan Banana Pancakes With Raspberry Jam

by | August 4, 2020

Have a sweet start to the day with these Vegan Banana Pancakes topped with a quick and easy Raspberry Jam! These nutrient-packed beauties are brought to you by The Plant-Based School. They are light, fluffy, and incredibly moist, making the jam on top the perfect complement!

Vegan Banana Pancakes With Raspberry Jam

Ingredients

Vegan Banana Pancakes Ingredients
(The Plant-Based School)

Oat Pancakes

  • 1 cup rolled oats
  • 1 cup plant milk
  • 1 whole banana, ripe
  • 2 Tbsp coconut oil, melted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt, fine

Raspberry Jam

  • 1 cup (125 G) fresh raspberries
  • 1/2 of an orange, juiced
  • 1 Tbsp sugar

Method

Oat Pancakes

  1. In a blender, mix together the oats, baking powder, baking soda, and a pinch of salt
  2. In a bowl, mash the ripe banana and the coconut oil with a fork
  3. Add plant milk and stir well until the mixture is in smaller pieces
  4. Add the flour/dry mix little by little while whisking constantly
  5. Let the batter rest in the fridge for at least 15 minutes
  6. Heat a non-stick pan and ladle the batter into small pancakes
  7. Serve with the raspberry jam, fresh berries, and a bit of grated orange zest on top
Cooking Vegan Banana Pancakes
(The Plant-Based School)

Raspberry Jam

  1. In a pot, mix together the freshly squeezed orange juice, sugar and raspberries. Gently stir for a few minutes on low-medium heat until you have a runny jam consistency. Set aside

 Variations

Blueberry vegan banana pancakes: add a half a cup of fresh blueberries to the batter. You can also use froze blueberries but they will colour your batter blue.

Chocolate chip banana pancakes: roughly chop half a cup of vegan dark chocolate and add it to the batter.

Vegan pancakes and custard: they are also delicious with vegan lemon custard from The Plant-Based School and some fresh strawberries on top.

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