Vegan Banana Oat Pancakes

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www.theconsciousplantkitchen.com

An easy healthy vegan pancake recipe for breakfast, made with oats, bananas, and plant-based milk.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-banana-oat-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: pancakes

Calories: 137kcal

Author: Carine Claudepierre

Ingredients

Dry ingredients

2 cups Oat Flour see note to make your own from rolled oats
1 tablespoon Baking Powder
½ teaspoon Cinnamon optional

Wet ingredients

1 cup Mashed Banana about 3 medium bananas or 4 small bananas (260g)
1 ⅓ cup Almond Milk not cold, at room temperature
¼ cup Melted Coconut Oil or canola oil or avocado oil
1 teaspoon Vanilla Extract
1 tablespoon Maple Syrup or agave syrup

US Customary - Metric

Instructions

In a large mixing bowl, whisk oat flour, cinnamon, and baking powder. Set aside.
In a blender add mashed bananas, almond milk, melted coconut oil, vanilla, and maple syrup, and process on high speed until smooth - about 30 seconds.
Pour the liquid ingredients onto the oat flour bowl and stir with a spatula until it forms a thick pancake batter with no lumps.
Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 1/4 cup of batter per pancake.
Cook for 2 minutes on one side, then flip and cook for 1-2 minutes on the other side.
Repeat until no more batter is left, you should form about 14 pancakes.
Serve with fruits of your choice, maple syrup, or peanut butter.

Notes

Make your own oat flour: In a high-speed blender, add 2 cups + 1/2 cup of rolled oats and pulse on high speed for about 30 seconds to form fine oat flour.

Nutrition