Banana Oat Pancakes

Yield: 6-8 pancakes (18 mini pancakes)

2 ripe bananas, mashed

2 eggs

1/2 cup oat milk

1 tsp vanilla extract

1 1/2 cup oats

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

coconut oil for cooking

1. Add all of the ingredients to a blender. Blend on high until completely smooth, about 30 seconds to 1 minute.

2. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

3. Once pan is hot, add 1/3 cup of the batter to the pan and cook for 2-4 minutes until pancakes slightly puff up and there are a few bubbles along the edges.

4. Flip cakes and cook until golden brown on underside.

5. Top with maple syrup, fruit, or coconut whip.

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Spelt Crepes

Yield: 16 crepes

1 cup light spelt flour

2 tbsp coconut sugar

1 tbsp arrowroot (or tapioca) flour

1/4 tsp salt

1 1/2 cups oat or almond milk

2 tbsp coconut oil, melted

1/2 tsp vanilla

1. In a large bowl, combine the flour, coconut sugar, arrowroot, and salt and whisk to combine.

2. Make a well in the centre and pour the milk, oil, and vanilla into the dry ingredients. Gently whisk until just mixed.

3. Heat a small non-stick pan over medium heat with a teaspoon of coconut oil. Make sure the pan is hot before adding your first crépe, and then ladle in about a quarter-cup of the batter. Rotate the pan to coat the base of the pan in batter.

4. Cook for about 90 seconds, then flip and cook for another minute on the other side. Repeat for the remaining batter and serve hot.

https://www.occasionallyeggs.com/vegan-crepes/