021: Orange Oat Crepes with Roasted Bananas

Made by Beth Vollinger - Member off the 30 Day Plant Based Challenge

Ingredients

For the Crepes

1 1/2 cups rolled oats

1/2 tsp baking soda

1 dash sea salt

8 fl. oz unflavored plant milk

3 tablespoons orange juice

2 tsp pure maple syrup

For the Orange Sauce

4 fl oz orange juice

2 tsp arrowroot powder

1/4 tsp pure vanilla extract

For serving

2 bananas halved lengthwise

1 tablespoon raw, unsalted pistachios (optional) chopped

ground cinnamon

Instructions:

1. In a high-powered blender or food processor, blend oats until fine

2. In a medium bowl, combine oat flour, baking soda, and salt.

3. Add plant milk, 3 tablespoons orange juice, maple syrup, and 1/2 cup water to dry ingredients. Whisk until smooth. Let stand for 5 minutes.

4. To make crepes heat a nonstick 10-inch skillet over medium-low heat. Pour 1/3 cup batter into pan, tilting to make an even layer: if necessary, use a spatula to spread batter into a 6-inch circle. Cook until bubbles form, edges are cooked, and crepe is browned, about 5 minutes. Carefully turn and cook the second side for 3 to 5 minutes. Cover to keep warm and repeat with remaining batter.

5. Preheat the broiler.

6. For orange sauce whisk orange juice, arrowroot, and vanilla in a small sauce pan. Cook over medium heat, stirring frequently, until sauce is thickened but does not boil, about 2 minutes.

7. Place bananas on a baking sheet. Broil 4 to 5 inches from the heat.