In a bowl, mix together the oats, whole wheat flour, baking powder, salt and pitaya powder.
In another bowl, mix together the banana, vegan butter, maple syrup, vanilla and almond milk. Mix the dry ingredients into the wet until combined. Then add in the carbonated water and mix until well combined.
Heat some oil or vegan butter in a frying pan over medium heat. Add about 3 tablespoons of the batter to the pan and pan fry until bubbles start to form around the edge. Flip and cook on the other side. Keep pancakes warm in a 200 F oven while you finish the remaining pancakes.
To serve, top the pancakes with yogurt, chia jam, strawberries, maple syrup, pistachios and cocout, as desired. Enjoy!
One of my favourite parts of making pancakes for brunch is that each person at the table can customize them to their own tastebuds. For example, If you're serving these pancakes for brunch for the whole family (like for a little Mother's Day brunch or breakfast), you could totally serve with fruit, chia jam, or yogurt.You could also serve these eggs with some scrambled eggs (or scrambled tofu) on the side to make for the ultimate nutritious brunch feast!