Vegan recipe: Easy oat pancakes with blueberry sauce
For the pancakes
1cuprice milk (or other non-dairy milk)
For the blueberry sauce
Add the oats to a food processor and pulse until they make a powder. Add the milk and banana into the food processor (or high-powered blender) with the oats and blend until the ingredients form a smooth batter.
Heat a lightly oiled frying pan over medium heat and add the pancake batter in ¼ cup amounts, tilting the pan to spread the batter. Once the pancake begins to bubble, flip and cook on the other side.
Once the pancakes are golden brown remove from the pan and stack.
While the pancakes are cooking, place the berries and water in a small saucepan over a low heat. Gently stir until the berries defrost and warm. Add in the maple syrup and stir over heat for a further minute.
Smother your pancakes in the blueberry sauce and serve with extra maple syrup (of course)!
This sauce works great with frozen raspberries or mixed berries too!