Vegan Banana Oat Pancakes

Based on 3 ratings

“One of my favourite weekend breakfasts. Also perfect to make as a batch as well and freeze (up to a month). Defrost and warm up in microwave for a quick breakfast. ”

Difficulty

Easy 👌
5
min.
Preparation
10
min.
Baking
5
min.
Resting

Ingredients

Servings:-1+
½ banana (ripe)
65 g rolled oats
1½ tbsp almond flour (or coconut flour)
½ tbsp tapioca starch (or maizena)
½ tsp baking powder
¼ tsp salt
¼ tsp pumpkin pie spice
¼ tsp vanilla extract
½ tsp lemon juice
120 ml plant based milk (oat, soy, almond)
chopped pistachio (for serving)
maple syrup (for serving)
raspberry (for serving)
Metric
Imperial
  • Step 1/6

    Add rolled oats to blender or food processor and pulse till the oats transform to a flour.

  • Step 2/6

    Add remaining ingredients to blender or food processor, blend till smooth (30-60 seconds). Let sit for 5 to 10 minutes and blend again.

  • Step 3/6

    Heat a non-stick pan over medium heat. Add a little bit of vegan butter. (Skip this step if you're oil-free.)

  • Step 4/6

    Add batter to pan, creating 3 pancakes. Cook for 3 minutes and cover with lid to keep moisture (cooking time might be quicker on gas)

  • Step 5/6

    When batter gets bubbly flip the pancakes, cover with lid again and cook for another 3 minutes (cooking time might be quicker on gas)

  • Step 6/6

    Stack pancakes on top of each other, serve with toppings of choice