Description
Kickstart your morning with a stack of our deliciously healthy vegan banana oat pancakes! Made in the blender, these beauties are packed with wholesome rolled oats and naturally sweet bananas, but you'd never know it. Get ready to blend, pour, and devour - they are so good!
Ingredients
- 1 cup rolled oats
- 1/2 cup plant-based milk (almond, soy, oat)
- 1 ripe banana
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- cooking spray or a bit of oil/vegan butter for the pan (optional)
Instructions
- Make the Batter: Add the oats, plant-based milk, maple syrup, ripe banana, baking powder, vanilla extract, cinnamon, salt, and apple cider vinegar to the blender. Blend everything until you have a smooth batter. Let it rest a minute while you heat up your griddle or pan.
- Cook the Pancakes: Heat a non-stick pan over medium heat or a griddle to 300°F (150°C). Optionally lightly grease them with cooking spray or a bit of oil. Pour about 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through.
- Serve: Stack those golden beauties on a plate and top with your favorite toppings—fresh fruit, maple syrup, nut butter, or even a dollop of vegan yogurt. See the post for ideas.
Notes
It should be a perfect slow pour out of the blender, but if the batter is too thick, add a bit more milk; if it’s too thin, add a touch more oat flour.
Make sure your cooking surface is preheated before adding the batter. This ensures your pancakes cook evenly and develop a nice, golden-brown exterior. It helps to prevent sticking and ensures that the pancakes start cooking immediately, resulting in a better texture and fluffiness.
You should only lightly spray your pan or coat it with a bit of oil or vegan butter if necessary. Too much can cause the pancakes to burn, resulting in a less-than-ideal flavor and look.
Lift the edge of the first pancake to see if it is browning and ready to turn. You may need to adjust the heat if it's cooking too fast on the outside and leaving it uncooked on the inside.
Nutritional information is only an estimate and does not include maple syrup or any toppings.
Keep any leftover pancakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days. Any remaining batter can also be stored in an airtight container for about 1-2 days, but it may thicken up. Add a tablespoon of plant-based milk and stir well to thin it.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: breakfast
- Method: griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 104
- Sugar: 6.5 g
- Sodium: 115.7 mg
- Fat: 0.3 g
- Carbohydrates: 21 g
- Protein: 2.3 g
- Cholesterol: 0 mg