Sugar free, Vegan, Plant-based
I whipped these up twice on Sunday.
Once for breakkie and another time for lunch. They were soooo good.
I know they don’t look so great and Ingas to wrestle with Faye while making them, hence the lack of pretty Insta-worthy food pics. But it’s not all about looks, right?
These taste fabulous and are really super healthy. They are high in iron and plant protein and really great for your skin.
Breastfeeding Mums will also appreciate the oat content which boosts milk supply.
What are you waiting for?
2 cups unsweetened soy milk
(or plant milk of choice)
2 tablespoons apple cider vinegar
4 cups rolled oats
1-2 ripe bananas depending on size
1 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons mesquite powder
2 teaspoons pure vanilla extract
1 teaspoon fermented vegan vanilla protein powder (optional)
Toppings of choice! We used banana, maple syrup, walnuts, coconut shreds and cacao nibs.
Easy peasy you just make the whole batter in your blender.
First grind the oats into oat flour in a high-speed blender. I used the dry container of my Vitamix.
Then add all other ingredients into the normal „wet“ container of your blender and mix. The dough is pretty sticky and won’t pour. Add more milk if you want the pancakes to be thinner and prettier. I liked ours quite chunky and messy.
Heat up a frying pan on medium heat.
If you use a non stick pan you won’t need oil. I used my cast iron skillet which needs a tiny amount of oil. You can use coconut or sesame or any neutral tasting oil.
Cook 1-2 min on each side
Layer with toppings and enjoy!