Vegan banana oat pancakes with almond milk and maple syrup
Whip up a delicious and nutritious breakfast with our vegan banana oat pancakes! Made with almond milk, sweet bananas, and a touch of maple syrup, these hearty pancakes are perfect for a healthy start to your day. Gluten-free oats and a brief spray of cooking oil make this an easy, wholesome treat for any morning. Enjoy the perfect balance of taste and health in every bite!
- 19 Jun 2024
- Cook time 15 min
- Prep time 10 min
- 3 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 9g | 25% |
| Sugar 13g | 13% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.15g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 44mg | 8% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 1.54mg | 10% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.54ug | 23% |
| Vitamin C 10mg | 11% |
| Vitamin E 6mg | 38% |
| Vitamin K 1.68ug | 1% |
| Minerals | |
| Calcium, Ca 320mg | 25% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 3.86mg | 35% |
| Magnesium, Mg 140mg | 34% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 600mg | 18% |
| Selenium, Se 24ug | 42% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 3.31mg | 30% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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