Okami Bio


gluten free

dairy free


Green Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 Pancakes


  • Saucepan
  • Cup
  • Blender
  • Pan


  • 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


  • 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.
Keyword Top Health
Green Vegan Pancakes recipe
Green Vegan Pancakes recipe

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