Vegan brunch has never looked so good! Created specially for The Oat Project, Exceedingly Vegan uses oats, vanilla and agave syrup to make this totally dairy-free custard, before drizzling over cinnamon pancakes.
For the pancakes
1/4 cup Mornflake Whole Jumbo oats
1/4 cup of gram flour (chickpea flour)
3/4 cup of oat milk or any plant-based milk (e.g. soy milk)
2 tsp agave syrup sugar
1/2 tsp cinnamon
1/4 tsp salt
For the oat custard cream
1/4 cup Jumbo oats
1 cups oat milk (or soy milk)
3 tsp agave syrup
2 1/2 tsp vanilla essence
A bit of vegetable oil
A pinch of turmeric for colour (optional)
Add all pancake ingredients into a smoothie blender and blend for 1 minute until you get a smooth creme.
Grease a non-stick pan with some sunflower oil (not too much) and a kitchen towel. Pour the pancake mix into the pan and turn the heat to medium/high heat.
Let cook for a few minutes and then turn the pancake with a turner (or flip it if you dare) and cook on the other side for a few minutes as well. Then put aside.
Wash the blender and then add all oat custard cream ingredients apart from the oil and turmeric into the blender and also blend for at least 1 minute or until you have a completely smooth cream.
Pour the cream into a sauce pan and add some vegetable oil for taste and a pinch of turmeric for colour. Heat up until the cream thickens a bit. Make sure you stir continuously so it doesn’t burn at the bottom.
Then pour the cream into the pancakes, add blueberries on top and then roll the pancakes in.
Dust the pancakes with some icing sugar and also some cinnamon powder. Enjoy!