Banana oat pancakes
A delightful and nutritious breakfast option that combines the natural sweetness of bananas with the hearty texture of oats. This recipe is perfect for those looking for a plant-based alternative to traditional pancakes, offering a high-fiber, dairy-free, and egg-free version that doesn't compromise on taste or satisfaction and it is suitable for kids.
Ingredients
Instructions
Prepare the batter: In a blender, combine the ripe bananas, rolled oats, almond milk, baking powder, cinnamon, salt, maple syrup, and vanilla extract. Blend until the mixture is smooth and the oats are fully broken down.
Heat the pan: Heat a non-stick skillet or griddle over medium heat. Lightly brush with the oil of your choice.
Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on one side, or until small bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes, or until golden brown and cooked through.
Repeat: Continue with the remaining batter, adding more oil to the skillet as needed.
Serve: Serve the pancakes hot, stacked high on a plate. Drizzle generously with maple syrup. Decorate with some banana slices, if you wish.
Notes
Ensure gluten-free oats if necessary and substitute honey with the same amount of maple syrup, if you prefer.
You can add a side of sliced fresh fruit or experiment with different fruit toppings like sliced bananas, berries, or cooked apples for extra sweetness and variety. A topping of chopped mixed nuts (almonds, walnuts, pecan) is also a great grnish.
Variations
Nut butter: Swirl in some almond butter or peanut butter into the maple syrup for a nutty, creamy sauce.
Chocolate chips: For a sweeter treat, add a handful of vegan chocolate chips to the batter before cooking.
Protein boost: Add a scoop of your favorite plant-based protein powder to the batter to increase the protein content. Adjust the amount of almond milk as needed to get the right consistency.