Vegan Banana Oat Pancakes
Servings: 8 pancakes
Calories: 207.2kcal
Ingredients
- 1 cup 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 ripe banana with brown spots 105 g
- 1 teaspoon vanilla extract
- Grapeseed oil optional, for non-stick skillet, or coconut oil
- Pure Maple syrup for serving
Instructions
- Combine soy milk with apple cider vinegar, let sit for 5 to 10 minutes.
- Combine oat flour, whole wheat flour, organic cane sugar, baking powder, and salt in a medium bowl.
- Mash banana with a fork. Add vanilla extract 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 and your favorite toppings.
Notes
- The calorie count does not include oil or maple syrup.
- 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.
- Choose a ripe banana bordering overripe with lots of brown spots.
- When measuring the flour, stir and scoop it into the measuring cup with a spoon, then level it with a knife. If you dip a measuring cup into the flour and then level it, you will get too much flour. Otherwise, weigh the flour according to the recipe below.
- Do not over-blend the pancake batter; your pancakes may not turn out fluffy.
- Be sure to preheat your pan long enough, for 3 to 5 minutes, for consistent results.
- Test the cooking time with the first pancake and then adjust the cooking time as needed for the rest of the pancakes.
- Reduce the heat as needed to medium-low so the pancakes do not brown too much; however, they must cook through. Test the cooking time with the first pancake and adjust as needed.
