Pancakes and Sundays go together like peanut butter & jelly, or is it peanut butter & chocolate? Or maybe popcorn and movies? Whatever… you get the idea! And while this isn’t the first pancake recipe I post, and most likely not the last, these Banana Oat Pancakes have been my Sunday morning staple over the past few months. They are naturally sweetened, gluten-free, and require simple ingredients you most likely have on hand.
Plus they’re made in a blender! No bowls or mess to clean up.
Sunday mornings are made for lounging around in PJs (or yoga pants, which I’m quite sure are the same thing), and moving slowly. Like, really slowly. In fact, at the time I usually eat these on Sundays they would technically be considered brunch. Once the dogs have been walked (because they always come first), I need at least one cup of coffee in me before I wabble into the kitchen to start cooking. Then comes the second coffee, naturally.
But back to these Banana Oat Pancakes, they are hearty, while still surprisingly light and fluffy. And they hold up to vegan butter and maple syrup like nobody’s business. I created these a couple months back while I was recovering from surgery, and let’s just say short on groceries (and will). Oats, a banana, some non-dairy milk, and ground flax seeds are the most exciting ingredients in this recipe. The rest are pantry staples. And if you’re accustomed to vegan baking, these are probably pantry stables for you as well. Once blended the batter will be somewhat thicker than traditional pancake batter, but after pouring some out into your skillet, a quick swirl with the back of a spoon will yield perfectly round and fully pancakes. This recipe makes enough for two, but if you’re alone and not sure when your next meal will be (me pretty much every Sunday because of errands and meal prep) just stack ’em nice and tall. By the way, in case you were wondering, these are also great with chocolate chips or blueberries folded into the batter.
- 1 cup unsweetened non-dairy milk, such as almond or soy
- 2 teaspoons apple cider vinegar, or white vinegar
- 1 tablespoon ground golden flax seeds
- 2-3 tablespoons maple syrup
- 1 tablespoon coconut oil, melted, plus more for greasing
- 1 large ripe banana
- 1¾ cups rolled oats
- 1 tablespoon baking powder
- pinch of kosher salt
- 1 teaspoon ground cinnamon (optional)
- Maple syrup & vegan butter for serving
- Preheat a large non-stick griddle or skillet over medium heat and lightly coat with coconut oil.
- In the jar of a blender combine the non-dairy milk, vinegar, flax seeds, and maple syrup. Blend until combined and smooth.
- Next, add the dry ingredients and blend until smooth and the oats are finely processed.
- Once the griddle is hot (but not smoking), pour about ⅓ cup of batter onto the griddle and spread lightly with the back of a spoon into a 4-inch disc. Repeat with the remaining batter.
- Cook until the sides are beginning to dry and the tops are beginning to bubble. Quick peak underneath should yield a nice golden brown color, 2-3 minutes. Flip the pancakes and cook another 1-2 minutes until golden on the opposite side.
- Serve warm topped with vegan butter and maple syrup.