Vegan Raspberry Oat Hotcakes

Ingredients

• Oats6 tablespoon (60 g)
• Banana1/2 medium (65 g)
• Baking Powder1/2 teaspoon (3 g)
• Cinnamon1/2 teaspoon (2 g)
• Almond Milk1/4 cup (60 ml)
• Raspberries1 cup (150 g)
• Stevia3 packet (3 g)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   Put the oat flour, half a banana (in thin slices), baking powder, cinnamon, stevia and almond milk in the blender.

3. 3

   Step 3

   Blend well all the ingredients. Let the dough sit for 5 minutes until thickened.

4. 4

   Step 4

   Place a non-stick pan over medium heat so it heats up. If you don't have one like this, spread a little bit of oil with a paper napkin.

5. 5

   Step 5

   Once heated, add 1/3 of the mixture and try not to spread it so much so they are thick. Let it brown for some minutes and flip.

6. 6

   Step 6

   Cook for a few more minutes and remove. Place on a plate and repeat with the remaining mixture.

7. 7

   Step 7

   Option 1 for the raspberry topping: In a pan over medium heat, add two tablespoons of water, stevia and raspberries (set aside some to garnish).

8. 8

   Step 8

   Mix well and let it cook for 5-7 minutes or until the raspberries melt. Smash with a fork.

9. 9

   Step 9

   Option 2 for the microwave: Place the ingredients in a microwave safe bowl (without water) and cook for 3 minutes. Smash.

10. 10

    Step 10

    Serve the hotcakes on a plate. Add the raspberry coulis on top with the raspberries set aside.

11. 11

    Step 11

    You can replace stevia with your favorite sweetener. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Raspberry Oat Hotcakes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.