In the never ending search for the perfect pancake recipe, this is yet another entry.
If you Google “pancake recipe”, you get about 4.75 million hits.
That’s a lot of recipes for such a simple thing as a pancake, but it also reveals just how many ways simple things can be changed around to suit your specific wants or needs.
There are buttermilk pancakes, chocolate chip pancakes, blueberry pancakes, and every other combo under the sun.
There are also gluten free pancakes, vegan pancakes, lactose free pancakes, and every other option for those with different dietary needs.
So with all those pancake recipes out there, why am I adding another to the mix?
Because this is a pretty good and easy pancake recipe that I would stack up against any of the 4.75 million other ones out there, especially from a nutrition perspective.
That’s it. And when you eat these you won’t believe 99% of the pancake is banana and oat.
Even though he’s not a fan of oats, my family still love these.
Try them and you’ll see why Google now returns 4,750,001 pancake recipes ;).
Banana Oat Pancake RecipeCourse: Vegan RecipesCuisine: FrenchDifficulty: Medium
Banana Oat Pancakes
Makes : 8 to 10 pancakes (depending on size)
2 ripe bananas
1 3/4 cup oats
2 cups plant milk (oat, almond, hemp, etc..)
1/2 teaspoon baking powder
1 teaspoon pumpkin spice
1/4 teaspoon cinnamon
1/2 teaspoon pure vanilla
How To Cook
- In a blender, grind up the oats into flour.
- Add the rest of the ingredients and blend until smooth.
- Heat a non stick skillet on medium high heat. Grease with coconut oil.
- Pour about 1/4 cup for each pancake on skillet when hot. I don’t measure. I just pour straight out of the blender.
- Let the bottom side of the pancake cook for a few minutes until the edges begin to dry and bubbles form on top.
- Flip & cook for an additional minute or so until dry and slightly golden. Lower heat if batter is browning too quickly.
- Serve with pure maple syrup, jam or compote.