EASY BANANA OATMEAL PANCAKES (Vegan, WFPB)
Whip up Easy Banana Oatmeal Pancakes for a quick, nutritious vegan breakfast. These gluten-free pancakes are ideal for busy mornings and cater to various dietary needs, offering the natural sweetness of bananas and the benefits of heart-healthy oats. Enjoy their fluffy texture and delicious flavor!
Ingredients
- 2 cups old-fashioned rolled oats
- 3 overripe bananas
- 1 cup plant-based milk (such as almond, soy, or oat milk. I love soy milk for this recipe)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt (optional)
Instructions
- Preheat the Oven: To keep the pancakes warm between batches, preheat the oven to 200°F (approximately 93°C). Place a baking sheet or oven-safe plate in the oven to hold the pancakes as you cook them in batches.
- Add Ingredients: Add the old-fashioned rolled oats, peeled overripe bananas, plant-based milk, baking powder, vanilla extract, and salt (optional) to your blender.
- Blend Until Smooth: Blend all the ingredients together on high until completely smooth. This might take a minute or two. Ensure that everything is fully combined into a homogenous batter. It should be somewhat thick but pourable. If it's too thick, you can add a little more plant-based milk to adjust the consistency. Let the batter sit while you heat your pan.
- Heat the Pan: Heat a non-stick skillet or griddle over medium heat.
- Cook the Pancakes: Pour or scoop 1/3 cup of the batter onto the hot skillet to form the pancakes. Cook for 2-4 minutes on one side until bubbles form on the surface and the edges appear set.
- Flip and Cook: Carefully flip the pancakes with a spatula and cook for 1 to 2 minutes on the other side, or until golden brown and cooked through.
- Serve and Enjoy: Serve the pancakes warm. They pair beautifully with toppings like fresh fruit, such as bananas or berries, some nuts, or a drizzle of maple syrup for added sweetness.
- Enjoy your meal: You now have delicious, nutritious banana oatmeal pancakes. Enjoy your healthy and hearty breakfast!
Notes
- Adjusting Heat: If you notice the pancakes are browning too quickly while the inside remains uncooked, it may be necessary to lower the heat of your skillet. A medium-low heat allows the pancakes to cook through evenly without burning the exterior.
- Storage: Cooked banana oatmeal pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. They can be reheated easily in the toaster, microwave, or skillet straight from the fridge or freezer.
- Non-Stick Skillet: Using a good-quality non-stick skillet is crucial, as it reduces the need for oil and prevents sticking. It's a good idea to wipe down the pan between batches. This helps to remove any residual bits that might burn or stick during subsequent batches, ensuring each pancake cooks evenly and doesn't pick up any burnt flavors.
- Consistent Batter: If the batter thickens too much while sitting or between batches, thin it with extra plant-based milk. This step ensures that all your pancakes have a consistent texture and thickness.
- Flavor Variations: To complement the banana flavor, feel free to add spices like cinnamon or nutmeg directly to the batter. You can also increase or decrease the vanilla extract based on your preference.