Oaty pancakes with date syrup and walnuts

Rise and shine with a breakfast that combines both taste and nutrition. Introducing our plant base oat pancakes. Crafted with a harmonious blend of rolled oats and oat flour, these pancakes offer a delightful texture that's a departure from the everyday.

Imagine a stack of fluffy pancakes, each bite revealing the heartiness of whole oats, the subtle sweetness of ripe banana, and the delicate touch of aromatic cinnamon. Every mouthful evokes a sense of satisfaction and balance—a breakfast experience that nourishes both the body and the soul. To elevate your pancake adventure, top with your favorite toppings: a cascade of fresh berries, a drizzle of maple syrup, or a dollop of velvety nut butter. The possibilities are as endless as your imagination.

So, whether you're seeking a plant-powered breakfast or simply curious to explore new culinary horizons, these Vegan Oat Pancakes are the answer.

Ingredients:

• 1 cup rolled oats

• 1 cup plant-based milk (such as almond, soy, or oat milk)

• 1 ripe banana

• 2 tablespoons maple syrup or any other sweetener of your choice

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon (optional)

• Pinch of salt

• Toppings: Banana, walnuts, date syrup

Instructions:

1. In a blender or food processor, grind 1/2 cup of rolled oats until they form a fine flour-like consistency. Set aside.

2. In a large mixing bowl, mash the ripe banana with a fork until smooth. Add the remaining 1/2 cup of rolled oats (whole oats), oat flour (from step 1), plant-based milk, maple syrup, vanilla extract, baking powder, cinnamon (if using), and salt. Mix well until all the ingredients are combined into a batter. Let the batter rest for about 5 minutes to allow the oats to absorb the liquid.

3. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.

4. Pour about 1/4 cup of batter onto the preheated skillet for each pancake. Use the back of a spoon or ladle to spread the batter into a circular shape, if needed. Cook for 2-3 minutes, or until the edges start to set and small bubbles form on the surface.

5. Flip the pancake and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.

6. Repeat the process with the remaining batter, greasing the pan as needed.

7. Serve the oat pancakes warm with your favorite toppings, I used date syrup, banana and walnuts