Easy Vegan Banana Oat Pancakes
Vegan Banana Oat Pancakes are the perfect breakfast if you are looking for a delicious and nutritious meal. These pancakes are made with simple ingredients, and they are so easy to make! You will love how delicious and fluffy they are. This recipe makes 8 pancakes.
Equipment
- medium bowl and small bowl
- Pancake flipper/spatula do not use metal with nonstick pan
- fork or whisk
Ingredients
- 1 cup plant-based milk or almond milk or organic soy milk
- 1 tablespoon apple cider vinegar or lemon juice
- ¾ cup oat flour 67 grams
- ¾ cup whole wheat flour 98 grams
- 2 tablespoons organic cane sugar or coconut sugar, date sugar, or maple sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ripe banana with brown spots 105 g
- Grapeseed oil optional, for non-stick skillet, or coconut oil
- Pure Maple syrup for serving
Instructions
- Combine almond milk with apple cider vinegar, let sit for 5 to 10 minutes while you gather the rest of the ingredients.
- Combine flour, sugar, baking powder, and salt in a medium bowl.
- Mash banana with a fork. Add vanilla and mashed banana to the milk mixture and combine with whisk.
- Add liquid mixture to dry mixture and mix with a whisk. Let sit for 10 minutes.
- Heat non-stick skillet on medium to medium-low heat for 3 minutes. Put a small amount of grapeseed oil on the pan. Pour ¼ to ⅓ cup pancake batter on the pan and cook for 2 to 3 minutes. on one side until bubbles start forming in the middle, then flip and cook for another minute or two.
- Serve with maple syrup,
Notes
- Reduce heat as needed, so pancakes do not over-brown. Test the cooking time with the first pancake and adjust as needed.
- The calorie count does not include oil or maple syrup.
- You may replace both flours with 1 1/2 cup gluten-free rolled oats, ground in a blender to a fine-medium consistency.
- If you wish to serve the pancakes all at once, keep them in a single layer on a baking sheet with parchment paper or a silicone mat in a preheated oven set to 200°F.
Nutrition
Serving: 2pancakesCalories: 207.2kcalCarbohydrates: 43.5gProtein: 6gFat: 2.4gSaturated Fat: 0.4gSodium: 557mgFiber: 5.2gSugar: 10.4g
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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.