Banana-Oat Pancakes
Pancakes are my husband’s favorite, and Saturdays are a great time to make them. Many times, I will cook a double-batch and freeze the leftovers. They freeze very well and make a quick breakfast on some fast-paced mornings. Top them with any fruit you have on hand and enjoy!
Servings: 8 pancakes
Calories: 282kcal
Ingredients
- 2 cups oat flour easily made by blending old-fashioned oats in blender, dry
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 ripe banana mashed
- 1 tablespoon pure vanilla
- 2 tablespoons maple syrup
- 1/2 cup applesauce
- 1 teaspoon apple cider vinegar
- 3/4 cup plant milk (almond, cashew, oat, etc)
- 1/4 cup chopped walnuts
Instructions
- Making oat flour is simple. Just put whole oats into a blender or food processor. Blend oats until soft and powdery. This will take less than 1 minute.
- Add all of the dry ingredients (flour, baking soda, salt) to a large bowl, and mix well.
- In another bowl, mash banana well with fork or potato masher. Add all other ingredients (applesauce, vanilla, maple syrup, apple cider vinegar, and plant milk). Whisk together thoroughly. You may need to add an additional splash (approximately 1 tablespoon) plant milk.
- Combine both bowls–dry ingredients and wet ingredients, toss in the walnuts, and stir well. Allow the batter to sit for about 5 minutes to thicken up. If it gets too thick, add a splash of plant milk.
- Heat large nonstick skillet. Pour small amounts of batter onto the heated skillet and cook until the tops bubble. I like to use a trigger ice cream scoop to scoop out the batter because it's the perfect amount for each pancake and less messy. Put the lid on the pan to help them cook in the middle.
- Turn pancakes over and cook the other side for about 1 minute, until golden brown.
- Serve immediately with maple syrup drizzled over the top.
Video
Notes
Tips for making banana oat flour pancakes
- Mixing the batter- Thoroughly whisk together the dry ingredients before pouring the well-mixed wet ingredients. This allows for a much smoother transition of ingredients.
- Flour substitution- If you want to make this recipe with whole wheat flour instead of oat flour, you'll need to add approximately 1/2 a cup more plant milk.
- Batter- If the batter is allowed to sit for about 5 minutes, it will continue to thicken. So, the batter for the last few pancakes will likely need to be thinned out just a little by adding 2-3 tablespoons of almond milk.
- Faster cooking- I put the pan lid on my pancakes immediately after they are poured to help them cook faster and thoroughly even in the middle. Once I flip them to cook on the other side, I leave the lid off because the middle of the cakes should be done by then.
- Storage- Before freezing, allow the pancakes to cool completely uncovered so they won’t develop condensation on the inside of your airtight container.
- More pancake recipes- For a different variation, try these Blueberry Cornmeal Pancakes by PlantPure Chef, Kim Campbell.
Nutrition
Serving: 2pancakes | Calories: 282kcal | Carbohydrates: 26.9g | Protein: 5.5g | Fiber: 3.5g