Vegan
gluten free
dairy free
Green Pancakes
Equipment
- Saucepan
- Cup
- Blender
- Pan
Ingredients
- 120 g Rolled oats
- 3 tbsp Top Health Okami Bio
- 3 tbsp Agave syrup
- 250 ml Rice milk
- 2 Banana (ripe)
- ½ tbsp Baking powder
- 150 g Raspberries (fresh or frozen)
- 1 tbsp Water
- 1 tbsp Chia Seeds Okami Bio
Instructions
- For the raspberry jam: Heat a medium saucepan over medium heat and add the raspberries.
- Add the water and place on the stove over medium heat for about 5’ stirring occasionally.
- Once the berries have softened to the point that they’re starting to fall apart, remove from the heat and add the agave syrup and the chia seeds to the mixture.
- Pour the mixture into a jar with a lid. Leave it in the fridge for a few hours and it will achieve a thicker texture.
- For the pancakes: Place the rolled oats in a food processor and blend for a few seconds.
- Add the other ingredients and blend until a smooth batter is formed. Allow to rest for 5’.
- Lightly grease a medium skillet with coconut oil, then place over medium heat. When the pan is hot, drop small ladlefuls of batter onto the skillet. Using a spatula, flip the pancakes when the edges begin to look dry (2-3’). Allow to cook one additional minute, then remove from heat.
- Serve the warm pancakes with the raspberry jam on top and fresh (or frozen) fruit.
