Description
These vegan banana oat pancakes are a healthy and delicious breakfast option, made with simple ingredients like ripe bananas, rolled oats, and almond milk. They are quick to prepare, naturally sweet, and perfect for a wholesome start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 2 ripe bananas
- 1 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Prepare oat flour: Blend the rolled oats in a blender until they reach a flour-like consistency.
- Combine ingredients: Add the ripe bananas, almond milk, baking powder, vanilla extract, cinnamon, and salt to the blender with the oat flour.
- Blend batter: Blend all ingredients until smooth and well combined, forming a pancake batter.
- Heat pan: Preheat a non-stick pan over medium heat to ensure even cooking.
- Cook pancakes: Pour 1/4 cup of batter for each pancake onto the heated pan. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Serve: Remove the cooked pancakes from the pan and keep them warm. Repeat with the remaining batter until all pancakes are cooked.
Notes
- Use ripe bananas for natural sweetness and better texture.
- If batter is too thick, add a splash more almond milk to thin it out.
- Serve with fresh fruit, maple syrup, or vegan yogurt for extra flavor.
- To keep pancakes warm, place them on a baking sheet in a low oven (around 200°F) while cooking the rest.
- You can substitute almond milk with any other plant-based milk if preferred.
