Vegan Banana Oat Pancakes

Vegan banana oat pancakes are super simple to whip up. Simply blend the ingredients together and fry up in a hot pan for a quick and filling, gluten-free breakfast or snack!

Ok, so these vegan banana oat pancakes are awesome because they have added fiber from oats and minerals from the banana, as compared to a regular pancake. Plus they are gluten and dairy free!

I used to make these all the time in college, for a quick breakfast or snack. I used an egg instead of chia seeds back then, but either will do! You almost always have the ingredients in the pantry, especially if you keep frozen ripe bananas on hand! They're super quick and easy to whip up. Simply blend the ingredients in a high speed blender, I use the nutribullet, and cook!

These make a great breakfast or snack on-the-go, and store in the fridge pretty well for a few days. Unlike traditional pancakes, I would cook this in smaller circles. The first few sometimes do not turn out, and that's ok. It is the pan warming up, they will still taste great - so don't be discouraged.

Toppings/Add Ins:

• Add ½ scoop of protein powder to the pancakes but be aware: it may change the taste slightly and you'll want to cover it up with more cinnamon, banana, or toppings
• Add an egg and decrease some of the milk used
• Top with nut butters, berries, maple syrup, coconut sugar, jam, or stewed berries
• Use pancakes as bread and put PB & J in the middle for breakfast sandwiches

**NOTE** this pancake batter needs to rest, 5-10 minutes to let the oats develop. If you do this, you will not have to deal with super runny pancakes while cookingthem!

Vegan Banana Oat Pancakes

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• Author: Emily Marrs
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 12 minutes
• Yield: 7 small pancakes 1x

Ingredients

Units USM Scale 1x2x3x

• ½ cup rolled oats
• 1 ripe banana (the riper, the sweeter)
• ¾ cup milk (I used almond)
• ½ tsp ground cinnamon
• 1 tbsp chia seeds (to thicken, optional)

To Serve

• maple syrup
• nut butter
• berries

Instructions

1. Add all ingredients to blender/ food processor and blend roughly 1 minute or until well combined.
2. Let the batter rest 5 - 10 minutes so oats thicken and develop.
3. Spray/oil non-stick pan and place over medium-low heat. Pour batter into 3-4 small circles on pan and heat for 2 to 2 ½ minutes until you can see little air bubbles forming on the top of pancake, then you know it's time to flip!
4. Flip pancakes and cook another 2 to 2 ½ minutes. Repeat until the rest of the batter is used.
5. Top with desired toppings and serve, or store in fridge as a snack for later!

Notes

Take care not to use to high of heat of the bottom of the pancake will cook too quickly and you'll burn the bottom and not get an evenly cooked product. 

Lasts in fridge 2-3 days.

Add ½ scoop protein powder and a little more cinnamon to add some extra protein to the pancakes.