
Vegan Banana Pancakes With Raspberry Jam
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

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
- In a blender, mix together the oats, baking powder, baking soda, and a pinch of salt
- In a bowl, mash the ripe banana and the coconut oil with a fork
- Add plant milk and stir well until the mixture is in smaller pieces
- Add the flour/dry mix little by little while whisking constantly
- Let the batter rest in the fridge for at least 15 minutes
- Heat a non-stick pan and ladle the batter into small pancakes
- Serve with the raspberry jam, fresh berries, and a bit of grated orange zest on top

Raspberry Jam
- 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.
Categories: Kid Friendly Recipes, Starters, Vegan Recipes
Tags: Banana pancakes, Raspberry Jam, The Plant-Based School, vegan pancakes
Tags: Banana pancakes, Raspberry Jam, The Plant-Based School, vegan pancakes
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