We always try to start our Sunday mornings with a delicious, long breakfast followed by a relaxed almond latte or almond turmeric latte…simply wonderful! We have served these pancakes to a lot of our omnivore friends over the years and everybody loves them. In fact, they are a lot tastier than traditional pancakes. And there is pure goodness in them… bananas, oats, plant milk and pure vanilla…it’s hard to top that!
I like to serve the pancakes with fresh fruits, nuts and a bit of maple syrup. But even plain they are loved by our children and I quite often send leftover pancakes to school for snack.
Oats contain large amounts of phytic acid, which is why they shouldn’t be eaten raw but instead be soaked properly overnight to reduce most of the phytic acid. The only thing you need to remember is to soak the oats overnight in the milk together with a tablespoon of buckwheat or rye flour (rich in phytase, the enzyme that breaks down phytic acid) and a spoonful of plant-based yogurt with live cultures (we make our own soy yogurt, it’s a very simple process).
- 1 cup oats
- 1 1/2 cups almond milk
- 1 tbsp yogurt
- 1 tbsp rye or buckwheat flour
- 2 tsp vanilla extract
- 2 medium sized bananas
- 1/2 cup stone ground whole-wheat flour or whole spelt flour
- 1 tbsp baking powder
- Pinch of salt
- Toppings: Maple syrup, berries, banana, activated nuts
- Add oats, milk and vanilla to blender and puree.
- Add remaining ingredients except syrup and blend until smooth.
- Heat a large non stick skillet over medium heat and add 4 small ladles of batter. Wait until the top of the pancakes begin to bubble, then turn them over and cook until both sides are golden brown.
- Serve on plates and drizzle maple syrup on top.