VEGAN PANCAKES (3 INGREDIENTS, LOW FAT)
Here’s the full written recipe:
✖PANCAKES: Process 1.5 cups oats into a flour consistency (I use quick oats, rolled oats work fine too), then add in 1 cup of your choice of milk (I use unsweetened almond milk), 1 ripe banana and pulse/blend until its well combined and forms a thick but pourable batter. [Optional add-ins: 1 tbsp of coconut sugar, ¼ tsp cinnamon, would highly recommend!!]. To cook the pancakes, preheat a non-stick frying pan on low to medium heat. I cook it on the lowest setting however keep in mind that the flame that I’m using is the largest one on the stove if that makes sense! If you don’t have a non-stick frying pan, grease with a little bit of oil (use a paper towel to spread it out and soak up the excess). I used to do this and it was only a really thin coating but would last the entire batch, this batter is magical and doesn’t stick! Cook on the first side until you see bubbles and/or the rims of the pancakes become matte as opposed to being shiny. Flip, cook on the other side until nice and golden.
✖SAUCE: Blend 3 dates (soak for easier blending), 1tbsp carob powder and water (adjust consistency as you go). Alternatively, you can simply mix in your preferred powder (carob/cacao/cocoa) with some rice malt syrup or any other liquid sweetener.
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