Imagine biting into a stack of warm pancakes, topped with fluffy, airy whip cream and not feeling like you’ve damaged your healthy streak…it’s a nice thought, right? And, it’s absolutely doable with our tasty Oatmeal Pancake and Coconut Whip Cream recipes for today’s Friday Feast. Brimming with whole grains, fiber, and flavor. Low in sugar and oils. Free of refined flour, gluten, dairy and eggs.

OATMEAL PANCAKES

vegan, gluten-free, diary-free

Recipe by Jentry Lee Hull

INGREDIENTS

  • 2 1/2 cups rolled oats (GF certified if needed)
  • 1 ¾ cup plant milk (cashew, almond, soy)
  • 1/2 tsp. salt
  • 3 tsp. baking powder
  • 2 tsp. pure vanilla extract
  • pinch of cinnamon
  • ¼ cup maple syrup
  • 2 Tbsp. oil (avocado, canola, melted coconut)

METHOD

  • In a high-speed blender, combine rolled oats, milk, salt, baking powder, vanilla extract, cinnamon, and maple syrup.
  • Blend for about 1 minute.
  • Add oil and blend for another few seconds.
  • In a large griddle, over medium heat, add a small amount of oil. Using a 1/3 cup measuring cup, pour batter onto griddle.
  • Allow pancakes to cook until bubbles appear from the edges to the middle. Flip and cook until golden brown on both sides.
  • Remove from heat and serve with fresh fruit and coconut whip cream (recipe below).

 

COCONUT WHIP CREAM

vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull

INGREDIENTS

  • 1 13.5oz. can chilled coconut milk* (full fat, unsweetened)
  • 1/4 cup chilled aquafaba (water from canned chickpeas)
  • 1/2 scoop Evolve vanilla protein powder (available at Sprouts, Amazon and Target)
  • 2 tsp. pure vanilla extract

METHOD

  • Chill can of coconut milk and aquafaba in the fridge one day before (go for 12 hours if you can). Chill the metal mixing bowl and metal whisk attachment as well. The colder the better!
  • Pour chilled coconut milk and aquafaba into the mixing bowl. Whisk in a standing mixer for 5-10 minutes, until fluffy and whip cream like.
  • Add remaining ingredients and whisk for another couple minutes.
  • Serve chilled.
  • Keep leftovers in airtight container in fridge for 3-5 days.

 

Thrive on,

Coach Jentry