Today I am cooking using one of Rachel Ama’s recipes from her book Vegan Eats, which is the three ingredient pancakes!! I wanted to start out with something simple and work my way up. I also have a major sweet tooth, so would like to be able to indulge every now and again without being too unhealthy.
This recipe is dairy free, gluten free with no added sugar! RESULT!!
All you need are the following:
- Two ripe bananas – I used organic bananas from Tesco’s.
- 270 grams of rolled oats – I used organic oats from Buy Whole Foods online
- 480 ml of plant-based milk – I used unsweetened organic coconut milk by Plenish which has four natural ingredients, Coconut, Water, Rise & Sea Salt.
You will also need coconut oil to cook the pancakes and anything you may want to serve with the pancakes.
For this I use Tesco’s own brand organic coconut oil. I used my Nutribullet to blend the ingredients together – this I completed in batches.
I buy a lot of my cupboard ingredients from Buy Whole Foods online – they have a mixture of organic and non-organic produce, however I tend to buy mainly organic ingredients.
They are family owned business and independently run as well.
I am using pure Canadian maple syrup to add a bit of sweetener to the mix – which you can buy at Tesco’s or Sainsbury’s. It’s a good quality maple syrup and it is suitable for vegans.
For the first batch I used one banana, some of the oats but quite a lot of milk…yikes! Checking the recipe, it should have quite a thick consistency – I kept on adding oats to thicken out a bit.
The second batch I used the remaining banana, oats and milk which had a good consistency. I tasted the mixture, but felt like it was lacking banana flavour so added another banana. I also added some organic mixed spice for a little extra oomph! The pancakes need to be cooked for a few minutes on a medium heat, once they start to bubble, you can turn the pancake over. Once they are golden brown, the pancakes are done! You can eat the pancakes on their own with some maple syrup or lemon juice and sugar. To make this more like a dessert treat I will make coconut cream – as an ice cream replacement.
I will make some whipped coconut cream – this recipe is also from Rachel Ama’s Vegan eats and serve with some stewed blueberries. You will need some coconut cream and that has been in the fridge overnight, some finely grated lemon zest and a tablespoon of maple syrup.
The coconut cream in the fridge overnight will separate the hardened cream from the coconut water. The coconut water can be used for other uses, such as smoothies etc.
Spoon out the coconut cream and place into a container, using a mixer, blend this for a few minutes. Add the grated lemon zest and tablespoon of maple syrup. This is now done.
Now get some blueberries and place into a pan over a medium heat, add some maple syrup – as much or as little as you need. I used around 1 tablespoon. This just needs to be stewed down for a minute or so.
For those with a sweet tooth, but trying to keep it healthy, now you can enjoy your banana vegan pancakes with whipped coconut cream and blueberries. Bon appétit!
Let me know your thoughts! I really enjoyed this as a fresh alternative for a dessert. The pancakes & whipped coconut cream can be refrigerated for a few days in an air tight container and heated up in the oven for about 10 minutes.