Vegan Banana Oat Pancakes (Gluten-Free)
These vegan banana oat pancakes are soft, fluffy, and so delicious! Made with nutrient-rich oats and banana for an easy, wholesome breakfast.
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Servings: 2
Ingredients
- 1 large banana about 120 grams
- 120 ml (½ cup) soy milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp maple syrup optional
- 100 grams oat flour* or rolled oats use gluten-free as needed
- 2 tsp baking powder
Instructions
- If using rolled oats, add to a high power blender and blend into a flour consistency.
- Mash banana in a large bowl. Add milk, vinegar, maple syrup, and vanilla extract and whisk to combine. Add in oat flour and baking powder and whisk until well combined. Let the batter rest 5-10 minutes to thicken.
- Grease a skillet with vegan butter or oil and heat over medium low. To test if your pan is hot enough, sprinkle a few drops of water on it. If the water sizzles immediately, it's ready.
- Scoop about ¼ cup batter onto the skillet. Cook about 3 minutes or until the edges look dry and the bottom is golden brown, then flip and cook another 3 minutes. Lower the heat if your pancake cooks too quickly on the bottom.
- Transfer pancakes to a plate and rest for 1 minute, then serve with maple syrup or toppings of choice (yogurt, pecans, walnuts, hemp seeds, pumpkin seeds, etc)!