Vegan Banana Oat Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.8(10)
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Learn more →Ingredients
4 servings
- 2 cups rolled oats
- 2 medium ripe bananas, peeled and broken into chunks
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 1 tsp vanilla extract
- 1–2 tbsp coconut oil, for cooking
For serving
- fresh berries, for serving (optional)
- maple syrup, for serving (optional)
Instructions
- 1
Add the rolled oats to a blender or food processor and blend on high until they form a fine flour, about 30–45 seconds.
- 2
Add the banana chunks, eggs, milk, maple syrup, baking powder, ground cinnamon, ground ginger, salt, and vanilla extract to the blender. Blend until the batter is smooth and uniform, about 30 seconds.
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