Split pea oatmeal pancakes
Healthy split pea oatmeal pancakes are vegan, gluten-free, and sugar-free. Easy to make, and they're delicious and filling.
Servings: 10 pancakes
- 2 cups coconut cream
- 2 well riped plantains (black skinned)
- 2 cups soaked split green peas
- 1 cup rolled oats
- 1 tsp ginger powder
- 1 tsp sea salt
- 1 tsp oil for the pan
- 1 tsp baking powder
Clean and soak your split green peas for at least 6 hours.
Drain and rinse the split green peas.
Starting with the coconut cream, put all the ingredients in your blender and blend into a pancake batter
Let it sit for 10 minutes.
heat your pan, (preferrably non-sticky)
With a pastry brush, brush some oil on the pan and pour the batter... I use a serving spoon to scoop my batter on the pan.
Cook as desired, cover the cooked pancakes with a kitchen towel...
Split pea oatmeal pancakes are delicious when eaten warm, topped with fruits of your choice.
- These healthy split pea oatmeal pancakes might not be sugared as you may expect with wheat flour pancakes. My kids and I, don't add sugar because we top them with fruits.
- Feel free to add some honey or maple syrup to increase the sweetness. Avoid adding processed sugar.
- Cook these split pea oatmeal pancakes at moderate heat, if you cook at high heat they'll burn easily
- Store the remaining pancakes wrapped in your fridge and reheat in the oven at low heat.
- You can substitute plantains with bananas.
- You can use 1 cup of split peas and 2 cups of oats instead.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg