Fluffy Vegan Banana Pancakes
These vegan, fluffy banana oat pancakes are perfect for weekend brunch or a cozy weekday breakfast.
Servings: 10 pancakes
- 1 1/2 cups soy milk unsweetened
- 1 1/2 ripe bananas
- 2 Tbsp vegan butter melted
- 2 Tbsp coconut sugar
- 1 tsp vanilla extract
- 2 tsp ground flax or chia seeds
- 1 cup spelt flour
- 1/2 cup + 2 Tbsp oat flour
- 2 tsp baking powder
- 1/8 tsp salt
- a few pinches of cinnamon
- a few pinches of lemon zest - optional
- oil for the pan (I used EVOO)
Preheat the pan. Start on medium for two minutes, then lower to low for another five minutes or so until it is nice and evenly heated. Just be careful not to touch it or forget that the stove is on low.
While your skillet is warming, you can add all your wet mixture to the blender. Blend from low to high until smooth.
In a medium mixing bowl, add in all the dry ingredients. TIP: I like to make my own oat flour because I find it has a thicker, nuttier texture than store-bought, which I like, so if you do this, just make it before you start any other blending - so the container is dry. I usually just make oat flour in my Vitamix using whole rolled oats.
Stir the dry mixture together, then slowly whisk in the wet mixture. Continue whisking until smooth and fluffy. Let the batter sit for at least three minutes before using - this helps the oat flour plump up a bit more. Especially important if you are using a heartier homemade oat flour.
Add a very thin layer of oil to your pan, turn pan up to medium or medium-low and pour your batter.
Cook pancakes for 1-2 minutes, then flip. Cook for another 2 minutes. Larger pancakes will need longer time.
Serve warm with favorite toppings.
Calories: 130kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 236mg | Fiber: 3g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg