Here's an easy, simple and healthy vegan dessert idea! Learn how to make these tasty and indulgent vegan pancakes with oats, without using any sugar, flour, milk, butter nor eggs. All homemade!
All you need is ground oatmeal, fresh blueberries, strawberries, blackberries, almond drink/milk, lemon juice, baking powder, dairy free coconut frozen yogurt and coconut oil. It couldn’t be more simple!
Watch the Full Recipe on YouTube here below:
150g Oats (ground, blitzed)
400ml Almond Drink/Milk (the unsweetened, proper organic kind)
1 tsp Baking Powder
1/2 tsp Salt
150g Blueberries (save some for garnish)
1/2 Lemon (juiced)
2 Tbsp Honey (Optional)
10-20ml of Poire Williams (1/2 shot)
Strawberries (for garnish)
Blackberries (for garnish)
1 Scoop of Dairy-Free Coconut Frozen Yogurt
Batter: Blitz your favourite oats until they’re nicely ground. Add in a teaspoon of baking powder and a little salt. Mix your dry ingredients together. Now add your almond drink, and whisk it all together until thoroughly combined. So that the oats and the baking powder do their job, let it rest for 10-20min. Your batter mix will absorb more of the liquid over time. Feel free to adjust with more almond drink. You’ll need a fairly smooth and runny batter, as I’m showing you here . You don’t want it too sticky, nor too liquidy. The batter will make about 12 pancakes (medium size).
Blueberry Compote: Add some scrumptious blueberries to a pot, and get the heat to medium high. Add half a glass of water and the juice of half a lemon. Hit it with 2 generous spoonfuls of gorgeous real honey. Once the berries soften up squish some or all of them in the pan, to get their juice and flavour out. Your compote will keep thickening over time. You can bring the heat down to low and keep an eye on it, stirring occasionally, until you get it to a soft jam like consistency. Feel free to hit it with a half a shot of your favourite booze. Here i’m using Poire Williams. This makes it more luxurious.
Frying the Pancakes: Alright, now onto our amazing vegan pancakes! Get a medium sized non-stick pan to a medium high heat and add in a tablespoon of coconut oil. Place a ladle of your batter in the centre of the hot pan and create a circle. After 2-3 minutes, the bottom of the pancake will become slightly crispy. Just keep moving it in the pan, so that it has enough oil, and doesn’t burn. Once the bottom is a light golden brown, flip the pancake and cook for another 2-3 minutes. When the pan is low on oil, or it overheats and begins to burn, add more coconut oil. After a pancake is done, place it on kitchen paper towels, so that the excess oil is soaked up. And onto the next ones.
I've you've used up your batter, use a cookie cutter to cut the pancakes into nice shapes (circles, hearts, etc.), You're also trimming off the edges, to make them smooth. You’ll see why this matters in a moment.
Ok, are we ready to build some pancakes?! Yes, well everyone can get creative here. Let me show you my way.
Stack 4 to 6 pancakes on one side of the plate. Spread some blueberry compote across the centre of the plate. Place some strawberry slices around the circular pancakes. Top the pancake stack with blueberry compote.
And of course, we’ll decorate with fresh berries: On the side of the plate and on top of the pancakes. Blueberries, strawberries, blackberries - they’re all great. And to tie it all together, a scoop of dairy free coconut frozen yogurt goes on the side.
Feel free to try out different ways to garnish and decorate your pancakes. Coconut flakes, icing sugar, citrus fruit, lemon twist... everything works!
And here we have our indulgent vegan oat pancakes, without having used any sugar, flour, milk, butter or eggs.
Believe me, you wanna get a little bit of everything on that fork! Everything is happening in that mouthful. Absolutely gorgeous!