Banana Oat Pancakes
Ready in 15 minutes
Nothing says its the weekend better than a satisfying stack of pancakes and these scrumptious banana oat pancakes are sure to brighten up your morning!
This super simple, one bowl recipe means minimal mess in the kitchen and you can whip up your favourite breakfast treat in no time at all. Even weekdays aren’t off limits!
Wonderfully light and fluffy, these lovely little pancakes feel indulgent but are pleasingly healthy. Made with oats and dairy-free milk, they’re both vegan, gluten-free and full of good energy to set you up for the day ahead. The banana provides more than enough natural sweetness, though if you have a particularly strong sweet tooth, adding a little maple syrup to the mix will work wonders.
The pancakes are very versatile, so have fun and mix up your toppings. I have a weakness for nut butters and love to have mine with a generous drizzle of almond butter, some extra banana slices and blueberries.
I hope these brighten up your weekend!
1 ripe banana
90g porridge oats
1 tbsp chia/flaxseed mix (approx. 10g)
150ml dairy-free milk (oat, almond, soy etc.)
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
Optional – 1 tsp maple syrup (if you like sweeter pancakes)
Maple syrup, banana slices, berries, almond butter, dairy-free yoghurt, cacao nibs, chopped pecans/walnuts.
- Blend the porridge oats and flaxseed/chia seeds in a blender or food processor until they form a fine powdery texture.
- Add the remaining ingredients and blend again until smooth and well combined.
- Heat a heaped teaspoon of coconut oil in a non-stick frying pan over a medium heat. When the pan is hot, add the pancake mixture (roughly 2 tablespoons of mixture per pancake) and cook for about 2 minutes on each side until golden in colour.
- Plate them up in a satisfying stack and serve with your favourite toppings!