..Sunday morning, it was another cold and snowy day..
Still, I woke up at the usual time and unplugged myself from work. Feeling great and pretty hungry after doing an-hour yoga, I took a deliberate action to pursue a vegan lifestyle for a day.
Well, there are only a few things that sound better than having a stack of fluffy and healthy pancakes on Sunday morning. Delving deep into my fridge and cabinets… No need to do grocery shopping! Yay! Though apple sauce would be nice for this recipe, super ripe banana would do the trick.
More often than not, either coconut whipped cream or coconut yogurt would be my go-to topping for pancakes. Together they’re creamy and delicious! For all that, consuming enough plant-based protein in the morning is essential as to regain strength from my exercise routine.
I love this pancake’s recipe and can’t wait to make it again on some Sunday mornings with a small tweak or two..
// ingredients: 6 pancakes //
190 g rolled oats (ground)
4 g baking powder
4 g ground cinnamon
4 g ground pumpkin spice
1/2 tsp salt
245 ml oat milk (unsweetened)
5 ml vanilla extract
100 g banana (very ripe / mashed OR apple sauce)
10 ml maple syrup
15 ml coconut oil (melted)
almond butter (topping)
// instructions //
Blend rolled oats in a food processor. In a large bowl, mix all ingredients by using a whisk. Preheat a pan to medium-high heat. Brush with coconut oil and drop 1/3 cup of the batter onto the pan. Flip when it’s firm and cook for another 2-3 minutes. Top with almond butter and fruits. Serve.