Vegan Oatmeal Pancakes with Banana
Start your morning with a stack of fluffy and nutrient-packed Vegan Oatmeal Pancakes with Banana, a wholesome twist on a breakfast classic. Made with blended rolled oats, ripe bananas, and a hint of ground cinnamon, these dairy-free pancakes are naturally sweet, packed with fiber, and irresistibly tender. The recipe is quick to prepare, requiring just 10 minutes of prep time and one mixing bowl, making it perfect for busy mornings. Cooked to golden perfection with a touch of coconut oil, these pancakes are perfect for pairing with fresh fruit like sliced bananas and berries or a drizzle of maple syrup. Whether you’re following a plant-based diet or just looking for a healthy breakfast option, these vegan oatmeal pancakes are a satisfying way to start the day.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Ripe banana
- 1 cup Non-dairy milk (e.g., almond, oat, soy)
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil (for cooking)
- Optional toppings (e.g., sliced bananas, berries, syrup)
Instructions
In a blender or food processor, pulse the rolled oats until they form a fine flour-like consistency.
In a medium mixing bowl, combine the oat flour, all-purpose flour, baking powder, ground cinnamon, and salt. Whisk to evenly distribute the dry ingredients.
In a separate bowl, mash the ripe banana until smooth. Add the non-dairy milk, maple syrup, and vanilla extract, and mix well.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; the batter should be slightly thick but pourable.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil.
Scoop approximately 1/4 cup of batter for each pancake onto the skillet. Spread the batter slightly with the back of a spoon to create an even circle.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as sliced bananas, fresh berries, or a drizzle of maple syrup.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 36.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 329 mg | 25% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
