Hello my Dearest Foodies,
I just discovered this wonderful VEGANUARY CONTEST initiated by wonderful lady 
Veganuary was founded by dedicated vegan couple from UK, Jane and Matthew in 2014 and it is running very successful ever since. To find our more about it please follow this link: https://veganuary.com/about/
STRAWBERRY MORNING
Oven Baked Oat Pancakes with Strawberry Coconut Cream
Vegan – Gluten Free
Author: Lena's Vegan Living
INGREDIENTS for 4
• Organic quick cooking rolled Oats 1cup
• Fully ripe Banana 1 large
• Plant based milk 1 cup
• Baking powder ½ tsp
• Pinch of pink salt
• Coconut oil ¼ cup (melted over the steam)
• Vanilla powder ½ tsp
• Parchment paper
• Baking sheet
• Ladle to scoop ¾ cup amount of dough (also called dipper
PROCESS
• Preheat your oven to 375F.
• Line a baking sheet with parchment paper.
• Blend everything in a high power blender.
• Using a ladle, scoop up the dough and slowly pour on the baking sheet.
• Make sure the pancakes have enough space between each other, so they don’t stick together.
• When ready, place them to an oven and bake for 10 to 13 minutes.
• Set the oven to broil, brush the pancakes with melted coconut oil and bake for couple more minutes.
STRAWBERRY CREAM
• Canned Organic Coconut milk (Thai brand, stored in fringe before using)
• Strawberries 1/2 cup minced.
• Scoop the thick top part from the can without the coconut water.
• In a bowl, whip the cream with a whisk until smooth.
• Add the strawberries and toss gently with a spoon.
CHOCOLATE SYRUP
• Dark vegan chocolate ¼ cup (melted above steam).
• Coconut water 1cup.
• Maple syrup ¼ cup (you can add more if you like).
• Blend all together in the bowl with a whisk.
BON APPETIT & THANK YOU FOR VISITING
https://lenanovak.wixsite.com/vegan-living