Airy oat pancakes

It’s hard to imagine Sunday mornings without pancakes, isn’t it? And you don’t really have to, because what could be better than a vegetarian pancake without refined sugar and gluten that tastes like grandma made it. Homemade blueberry sauce is still especially good, actually! To make your Sunday (or any other day) morning (or lunch or dinner) a little more special than usual, we’re sharing a delicious recipe for healthy pancakes!

Quantity: for one
Preparation time: 30 minutes
Severity: light
It will take:

• 90g (1 cup) gluten-free oatmeal
• 2tl baking powder
• 1 tsp lemon juice
• 70ml almond milk
• 2spl maple syrup
• 1/2 medium banana
• 1/3 cup wild blueberries
• Non-stick pan

For blueberry sauce:

• 100g wild blueberries (fresh or frozen)
• 1-2spl maple syrup
• 1 teaspoonarrowroot flour (optional, helps to create a “kisselli” consistency).
• 1-2spl water if necessary

How to make vegan pancakes?

For pancakes: using a food processor, blender or whizzer, blend together the banana, oat flakes, lemon juice, almond milk, baking powder and a pinch of salt. The dough will be much thicker than the classic pancake batter, but don’t be alarmed, it’s meant to be! 😉 Thick dough is essential for a fluffy result. Carefully stir in 1/3 cup of the wild blueberries.

Heat a pan with a non-stick coating and place tiny pancakes on the hot pan with a spoon. If necessary, lower the heat and cook for a few minutes to avoid sticking. When you see small bubbles starting to form on the surface, flip the pancake over and cook the other side for 1-2 minutes.

For blueberry sauce: Place the blueberries in a pot and add 1-2 tablespoons of water if desired. Heat until the berries start to soften. Then add the arrowroot flour and maple syrup, if desired. Simmer over low heat until the sauce starts to thicken. Then turn off the heat and leave to stand under the lid for a few more minutes. Serve with pancakes!