| ½ | banana (ripe) |
| 65 g | rolled oats |
| 1½ tbsp | almond flour (or coconut flour) |
| ½ tbsp | tapioca starch (or maizena) |
| ½ tsp | baking powder |
| ¼ tsp | salt |
| ¼ tsp | pumpkin pie spice |
| ¼ tsp | vanilla extract |
| ½ tsp | lemon juice |
| 120 ml | plant based milk (oat, soy, almond) |
| chopped pistachio (for serving) | |
| maple syrup (for serving) | |
| raspberry (for serving) |
Add rolled oats to blender or food processor and pulse till the oats transform to a flour.
Add remaining ingredients to blender or food processor, blend till smooth (30-60 seconds). Let sit for 5 to 10 minutes and blend again.
Heat a non-stick pan over medium heat. Add a little bit of vegan butter. (Skip this step if you're oil-free.)
Add batter to pan, creating 3 pancakes. Cook for 3 minutes and cover with lid to keep moisture (cooking time might be quicker on gas)
When batter gets bubbly flip the pancakes, cover with lid again and cook for another 3 minutes (cooking time might be quicker on gas)
Stack pancakes on top of each other, serve with toppings of choice
