Woke up bright and early this morning to whip up some good old breakfast meal for Hubby Ro. Since we no longer visit fast food chains for their mcpancakes or any brunch places for crepes and waffles because most of the time they use eggs and milks. I found a really easy recipe and whipped up 10 mini pancakes and drizzled them with agave syrup and peanut butter tears. (I loved that the recipe did not require any sugar!)
Vegan Banana Oatmeal Pancakes
- 1 ¼ cup old fashioned oats
- ½ cup organic whole wheat flour (we used plain flour)
- 2 tsp. baking powder
- ½ tsp. sea salt
- 1 ½ cups soymilk* (we used oatmilk)
- 2 ripe bananas
- 1 tbsp of flaxseed with 3 tbsp of water (I added that on my own)
Blend all the ingredients in a blender, except the bananas. Now add the bananas and continue to blend (in blender) until the bananas are smooth. Pour onto a hot griddle (lightly oiled with olive oil or coconut oil) and cook. Once the pancake bubbles on one side, it’s time to flip it to the other. Stack them up with banana slices in between and serve it like a pancake tower!
The night before, we were craving for milkshake and decided to whip up a really healthy cacao banana smoothie which was super good. All I did was freeze up 3 ripe bananas, add in 3 tbsp of cacao powder and some water. Blend and serve with ready made cacao truffles. Sprinkle some desiccated coconut for extra crunch. (I did not blend it for too long as I prefer my smoothie with some texture).
I’ve always thought smoothies were sugar loaded snacks that most vegetable/fruit stalls try to sell at exorbitant prices but after yesterday’s attempt we are now smoothie converts after following so many awesome smoothie bloggers such as eatgreencake and #serenesayyian on instagram.