Vegan Banana Oat Pancakes
Simple Blender Recipe for Banana Oat Pancakes. Quick and Easy recipe that you can make on a hectic weekday morning! They're vegan and gluten-free so everyone can enjoy these fluffy and delicious pancakes.
Servings: 2
Calories: 221kcal
Equipment
- 1 Blender
Ingredients
- ¾ cup almond milk or your favorite plant milk
- 2 tablespoon apple cider vinegar
- 1 banana broken into chunks
- ¾ cup old fashioned oats
- 2 tablespoon ground flax
- 1 ½ teaspoon baking soda
- 1 tablespoon olive oil
Instructions
- Put all ingredients into high speed blender. Blend until everything is just incorporated.
- Let batter sit for 5 minutes. It will thicken up and bubbles will start to appear at the surface. The batter will be super thick...that's OK.
- Heat heavy skillet over medium heat.
- Brush oil onto bottom of pan.
- Scoop batter with ¼ cup measure onto hot skillet. Let pancakes sit until edges start to dry out and bubbles appear on the surface. 2-3 minutes.
- Flip pancakes and cook on second side for about 2 minutes until golden.
Notes
Meal prep: Make pancake batter ahead, it will last in the fridge for up to a week. It will become quite thick...use 1-2 tablespoons almond milk and mix well to thin it out.
To keep pancakes warm until ready to serve, preheat oven to 200 and place cooked pancakes onto a parchment lined baking tray in the oven.
Almond milk: substitute any plant-milk of choice.
Serve with berries, sliced bananas and maple syrup.
If desired, add blueberries or chocolate chips to pancake batter as soon as you scoop into the pan.
Nutrition
Calories: 221kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 948mg | Potassium: 389mg | Fiber: 7g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg