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Image of a plate with the stack of oat pancakes and persimmon

Persimmon and coconut oat pancakes - Vegan

Delicious and sweet pancakes for a quick and healthy breakfast

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Author Eleni Georges

Ingredients

  • 1 1/2 cups rolled oats
  • 1 large ripe persimmon ~200g after peeled
  • 1 1/2 cup coconut water
  • 1/2 cup coconut yogurt
  • 1 tbs chia seeds
  • 1 tsp vanilla essence

Instructions

  1. Place all the ingredients together and blitz until a consistent batter is produced. Allow the oats and chia seeds to soak in the liquid for about 20mim before cooking.

  2. Heat a pan on medium to low heat and add 2-3 tbs of batter to make a round shape. To cook I used ΒΌ tsp of coconut oil every third batch I made. 

  3. Add your favourite toppings and enjoy warm. I whipped a bit of coconut/mango yogurt I had and toasted coconut flakes to add on top.