Vegan banana oat pancakes with almond milk and maple syrup
These vegan banana oat pancakes are a wholesome breakfast option made with almond milk and sweetened with maple syrup. Blending oats, bananas, and almond milk creates a smooth batter for fluffy, delicious pancakes.
Cook time 15 min
Prep time 10 min
Ingredients:
2 cup almond milk2 bananas
2 tbsp maple syrup
3 cups oats
1 short spray cooking spray oil
Looking for a delicious and healthy breakfast option? These vegan banana oat pancakes made with almond milk and maple syrup are a perfect choice! Packed with wholesome ingredients, they are not only easy to make but also completely plant-based. Whether you're vegan or simply trying to eat more plant-based meals, this recipe is sure to satisfy your pancake cravings.
Instructions:
- Peel and break the bananas into large chunks.
- Measure out the almond milk, oats, and maple syrup.
- In a blender, add the oats and blend on high speed until they form a fine oat flour.
- Add the bananas, almond milk, and maple syrup to the blender.
- Blend all the ingredients together until you have a smooth batter.
- Allow the batter to sit for about 5 minutes. This helps the oats absorb some of the liquid and thicken the batter.
- Heat a non-stick skillet or griddle over medium heat.
- Once heated, lightly coat the surface with a short spray of cooking spray oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook the pancakes for about 2-3 minutes or until bubbles start to form on the surface.
- Carefully flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with additional maple syrup, fresh fruit, or your favorite toppings.
Note: These pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
With just a few simple ingredients, you can create a delightful and nutritious breakfast that everyone will love. These vegan banana oat pancakes are perfect for a weekend brunch or any morning when you want to treat yourself to something special. Enjoy the naturally sweet flavors of banana and maple syrup in every bite, and feel good knowing you're eating a wholesome, plant-based meal.
Vegan banana oat pancakes with almond milk and maple syrup FAQ:
A non-stick skillet or griddle that is 10-12 inches in diameter is ideal for cooking these pancakes. This size allows you to cook multiple pancakes at once without overcrowding.
Cook the pancakes for about 2-3 minutes on the first side or until bubbles start to form, then flip and cook for another 2-3 minutes until golden brown.
Yes, you can substitute almond milk with any non-dairy milk like soy, oat, or coconut milk. Just ensure it's unsweetened for best results.
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
If you don't have bananas, you can use unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) as a substitute to maintain moisture.
Tips:
- For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Use a high-speed blender to ensure the batter is smooth and well combined.
- Allow the batter to rest for a few minutes before cooking to let the oats soak up the almond milk, yielding fluffier pancakes.
- Cook the pancakes on medium heat to prevent them from burning while ensuring they cook through.
- Top your pancakes with fresh fruit, additional maple syrup, or a sprinkle of nuts for added texture and flavor.
Nutrition per serving
3 ServingsCalories 410kcal
Protein 12g
Carbohydrates 70g
Fiber 9g
Sugar 13g
Fat 7g
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