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

(The Plant-Based School)

Raspberry Jam

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

Related Post: Panko-Crusted Cauliflower And Coconut Curry From "Vegetable Kingdom"

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 raspberry jam, fresh berries, and a bit of grated orange zest on top

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 half a cup of fresh blueberries to the batter. You can also use froze blueberries but they will color 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.