Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
2 cups of GF oats
1/4 cup of flax seeds
1 banana
1 tsp baking powder
1 tsp vanilla extract
2 tsp cinnamon
Pinch of salt
1/2 cup pumpkin, pureed
1 cup oat milk
2 eggs
Coconut oil for cooking
500g COYO Vanilla Bean Coconut Yoghurt
Maple syrup or honey to serve
METHOD
Place oats, flax seeds, baking powder, cinnamon and salt into a processor and blend until they become a flour. Now add into another bowl the banana, vanilla extract, pumpkin puree, plant milk and eggs and mix together till well combined.
Next take the dry flour mix and pour it into the wet ingredients bowl, and with a spoon fold the ingredients together until just combined. Don’t over mix here, or your pancakes won’t rise.
In a pan, pour a small amount of oil over medium heat, pour your pancake batter into the pan in tablespoon sizes, once they bubble slightly, flip over. Repeat until the entire mixture is cooked.
Serve in a pancake stack layered with more dollops of COYO, dust with cinnamon and syrup. So fluffy and delicious!