Recipe 5 of my collaboration with PONA.   Today I decided to treat myself to a lazy Sunday breakfast and what could be better than a plate of fluffy pancakes.  These pancakes are super easy, but packed full of flavour.  Banana, Orange and Baobab is a match made in heaven. They make a great addition to any brunch, breakfast or after dinner treat, not to mention they are also far healthier than a traditional pancake and contain loads of potassium, vitamin C, anti-oxidants and more.  Naturally sweetened with banana and dates,  I served mine with maple syrup as an extra indulgence, but you can easily just pile them with sweet summer fruit.  The baobab helps make the pancakes super fluffy, so there is no need to add baking powder or bicarbonate of soda.

You only have one week left to use my discount code VEGEBRIT and get 20% off your order of organic Baobab powder at http://www.pona.fi/shop.  PONA is currently offering free delivery too, so there is no excuse not to order.  Check my other Baobab recipes  Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops, Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce, Chocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting and Baobab and Turmeric Latte and you will see just how versatile Baobab can be to the vegan cook.

Orange, Baobab and Banana Pancakes – makes around 6 

45 g oats

3 medjool dates, de-stoned

1 small ripe banana

4 tbsp rice flour or other gluten free flour

1 tsp PONA’s Organic Baobab powder

zest of an orange

pinch of salt

2.5 dl of Oat Milk

vegetable oil/ coconut oil for frying

berries, slices of fresh orange, maple syrup, yoghurt etc for serving

Place the oats in a food processor and pulse until you have a coarse flour, add to the flour, orange zest and salt in a large bowl and set to one side.

Add the milk, dates, banana and baobab to the food processor and blend until smooth.  Pour into the dry ingredients and whisk well until you have a thick smooth batter.  Add a little extra milk if too thick.

Heat a little oil in a frying pan and cook spoonfuls of the batter until golden, flipping once.