Pancake lovers listen up! Are you looking for a vegan recipe for super fluffy and heavenly delicious pancakes? Then we have just the thing for you.
The base for these forbidden fluffy pancakes is our original Super Porridge from sprouted organic cereals: It tastes nutty and slightly sweet and hits the spot in combination with banana. The recipe is perfect for those who can't - or don't want to - decide between pancakes and porridge in the morning.
Believe us, you've never made pancakes this easy before. All you have to do is mix all the ingredients into a batter, which - thanks to the blender - takes less than 30 seconds. Of course, you can add any other spices you want to the batter: Cinnamon, vanilla or cocoa. Alternatively, you can make the pancakes with our Apple Cinnamon or Cocoa Tigernut Super Porridge.
Thanks to the cereal mixture and the flax seeds in the batter, the pancakes are a really good choice for your healthy breakfast: They contain fiber and easily digestible carbohydrates that let you start the day full of energy and well saturated. The topping of fruity mango in combination with the exotic nut puree of coconut and almond clinch the pancake party.
With this recipe you can bake 8 small pancakes.
- 1 ripe banana
- 180 g Original Super Porridge
- 200 ml oat milk
- 1,5 tsp baking powder
- coconut oil
Für das Topping:
- fresh mango
- Coconut Crush
- toasted coconut chips
How to Prepare the Pancakes
- This is how you prepare the pancakes
- Peel the banana and blend with porridge mix, plant based milk and baking powder in a blender for about 30 seconds until smooth. Let the dough rest for 10 minutes.
- Heat some coconut oil (about 1 tsp) in a well coated skillet. Add 1-2 tablespoons of batter at a time to the pan and fry pancakes one at a time until golden brown. Tip: Turn the pancakes as soon as small bubbles form.
- Serve the baked pancakes with Coconut Crush, fresh mango cubes and toasted coconut chips.
Plan B: Left over Pancake Toasties
Made too many pancakes? We understand that you can go crazy with this recipe. But that's not a problem, on the contrary: let the pancakes cool down and store them in a tupperware or an airtight bag in the fridge. They are keepable for up to three months in the freezer.
To reheat the pancakes, bake them in the oven (180 degrees top/bottom heat) for a few minutes. Plan B: Toast them. Yep, that's right. You can just put the pancakes in the toaster, toast them for about 2 to 3 minutes until crispy - done.