In my humble opinion, thesebanana are the holy grail of vegan breakfasts. They are simple to whip up (just five minutes prep time!) healthy, and suitable for those on gluten-free and plant-based diets. The high protein/low sugar combo makes them a perfect post-workout snack, kid-friendly breakfast, or low key brunch dish. It is also possible to store your cooked overnight and reheat as and when you need them.
While manybanana recipes use eggs to bind the batter, this recipe relies on a magic combination of oats and flaxseed. We also add to help activate the and create with a gloriously light finish. Flippin’ marvelous.
How to make oatmeal banana pancakes
This recipe will yield around 8 vegan skillet will make it harder to flip your cakes. Keep your warm while you cook the rest of your batter by placing them on an oven safe plate or in a 200F/95C oven until you’re ready to serve.banana , each 3-inch/8cm round. I don’t recommend cooking any more than a couple of at a time, as a crowded
- In a large mixing bowl whisk together your , oats, sugar, flaxseed, , and a pinch of .
- Mash a ripe, spotty banana (the spots mean it will be extra sweet) and combine with your oat milk, melted vegan butter, apple cider vinegar, and vanilla extract.
- Pour this mixture into your bowl of dry ingredients, and stir until you have a smooth batter.
- Heat a skillet over medium heat, pour a scoop of batter into the center, and cook until golden brown on both sides.
Serve yourbanana warm with a generous drizzle of and a sprinkling of . They also taste great piled with banana, berries, or coconut yogurt.
If making ahead, store yourin an airtight container in the fridge for up to three days.
How to make your own oat flour
Most grocery stores stock gluten-free, but if you’re looking to save money then making your own is a great (and surprisingly low effort) option. All you need is a blender and a pack of . Although oats are naturally gluten-free you should always double-check the packaging. If the factory handles products containing gluten there may be a risk of contamination.
Add 1 cup ofto a and blitz the oats until they look like flour. This should take around 15 seconds, depending on the strength of your blender. Generally speaking, 1 cup of oats equals 1 cup of – but make sure you measure before adding to your banana batter, as sometimes the volume decreases slightly. Store any leftover in a glass jar for up to two months.
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