GF & Vegan Pancakes with Pastel Pancake Spreads

Dreaming of pancake towers for the weekend? Well, have I got a yummy & simple GF & Vegan recipe for dreamy pancake brekkies!

GF & Vegan Pancakes with Pastel Pancake Spreads


Makes about 7 small pancakes

1 ripe banana
½ cup / 1,5 dl oat milk (or for example almond milk)
½ cup rolled oats
1 tsp baking powder
1 tsp vanilla extract

Place all ingredients into a blender and blend until smooth. Let the dough thicken for about 20 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat.

Pastel Pancake Spread:

1 cup cashew nuts, soaked for 1 hour & rinsed
5 tbsp coconut oil, melted
½ cup coconut milk, kept in the fridge
2 tbsp coconut butter / coconut bliss
3-5 tbsp coconut syrup
1 tsp vanilla extract
for the color: a tiny dash for example blueberry powder, beet powder, turmeric or blue spirulina

Place all the ingredients, except the colorant into a blender and blend until smooth. If the texture is too thick, add a bit of liquid from the coconut milk can so that you get a smooth spread. Taste and add more sweetness, if desired. Spoon the mixture in a small bowl and mix in the colorant you like, or divide the mixture in different bowls and make many color variations. Place the spread into a fridge so that it thickens a bit before serving.