VEGAN BANANA OAT PANCAKES

This is by far my husband’s favorite breakfast. He loves pancakes but was concerned about calories, so this vegan version is the perfect feel-good healthy recipe he can have any time.

Vegan banana oat pancakes are so delicious you’ll not only want to eat them on the weekends. Oat flour pancakes can be fluffy too, with the addition of almond and gluten-free flour, they really come out soft and cloudy.

Most people make oat pancakes with eggs, but these oatmeal banana pancakes without eggs are truly vegan, and believe me, you won’t miss the eggs at all.

INGREDIENTS FOR VEGAN BANANA OAT PANCAKES

• 1medium ripe banana
• 1 ½ tbsp olive, avocado, or coconut oil
• 1 ½ tbsp maple syrup
• 2 tsp baking powder
• ¼ tsp sea salt
• 1-1 ¼ cups non-dairy milk
• ¾ cups gluten-free oat flour
• ¾ cups gluten-free flour
• ¼ cup almond flour
• ¼ cup vegan dark chocolate chips or fresh or frozen fruit of your choice

HOW TO MAKE VEGAN BANANA OATMEAL PANCAKES?

1. Mash the banana in a medium-sized bowl and add the oil, maple syrup, salt, and baking powder
2. Add one cup of non-dairy milk and gently mix the flours in.
3. The mix should be pourable but not too thin. Adjust milk to desired consistency. Add your chips or fruit to the batter.
4. Heat a non-stick skillet or griddle over medium-low flame, and add the batter by scoopfuls of about ¼ cup.
5. Wait for bubbles to appear on the top and flip.
6. Keep cooked pancakes on a cookie sheet (not stalked) and keep warm in a warm oven until serving.

CAN YOU FREEZE FLUFFY VEGAN BANANA PANCAKES?

Yes, you can. Just make sure they are cold before freezing and separate them with wax paper to keep them from sticking to each other and put them in a freezer bag. Freeze for up to one month. You can also refrigerate them like this for up to 4 days.

RECIPE VARIATIONS;

I have made these with all oat flour and they come out equally delicious, but not quite as fluffy, so if the texture is a big factor for you, keep the flour mixture as is and just change your add ons.

You can have vegan chocolate chips, strawberries, blackberries, or blueberries. I have also made them with slices of apples or pears.

Just slice your apples or pears thinly, remove seeds and pat dry the slices. Put a slice of fruit on the pan and add the butter on top. Flip as usual when bubbles form on top.

RECIPE TIPS

1. If you can’t find oat flour, you can use rolled oats and put them in a blender. Pulse on high until they turn into flour.
2. Do not overmix your batter if you want really fluffy pancakes. It doesn’t matter if you still have a few lumps. Overmixing makes for tough pancakes.
3. If you don’t trust your non-stick skillet, use a bit of oil spray before making each pancake.
4. Fold in your fruit or chocolate chips gently.
5. Cook the pancakes in a low heat setting to ensure they cook through and not burn on the bottom.

HOW TO STORE AND REHEAT VEGAN BANANA OATMEAL PANCAKES?

Let them cool, place a piece of wax paper in between each pancake to prevent them from sticking to each other, and place them in a freezer bag. Freeze for up to one month or refrigerate for up to 4 days.

Reheat on the toaster oven or on the microwave until hot.

IF YOU LIKE THIS RECIPE, HERE ARE A FEW MORE I THINK YOU’RE GOING TO LOVE!

• BANANA RICOTTA PANCAKES
• SUPER FLUFFY PANCAKES RECIPE