• Adriano dos Santos

Banana Oat Pancakes

Vegan and Gluten-Free Banana Pancakes made in 1 bowl with wholesome ingredients! Easy, fluffy, tender, naturally sweetened, and the perfect healthy breakfast,



Ingredients

Servings: 3 Servings

  • 1 medium Banana (s)

  • 1 tbsp Coconut oil

  • 1 1/2 tbsp Maple syrup, pure

  • 2 tsp Baking powder

  • 1/4 tsp Sea salt

  • 3/4 cup Oat flour (Gluten-free if necessary)

  • 1 cup Almond flour/meal, Bob's Red Mill

  • 1 cup Almond milk, unsweetened (or any non dairy milk)

  • 1/4 cup Dark chocolate chips, vegan (or fruit, optional)


Instructions

  1. In a mixing bowl, mash banana. Add oil, maple syrup, baking powder, and salt and whisk to combine. Then add non-dairy milk (start with the lesser amount and work your way up as needed) and whisk to combine.

  2. Add oat flour and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but still pour-able. If too thin, add more flour. If too thick, thin with a little more milk. If adding fruit or chocolate chips, add now and gently fold to combine. 

  3. Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little oil. 

  4. Once hot, spoon 1/4 - 1/3 cup of the batter onto the skillet. Cook until surface of pancakes has some bubbles and the edges appear dry (~2-3 minutes). Carefully flip pancakes and cook until browned on the other side (about 3 minutes more). The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.

  5. Transfer cooked pancakes to a baking sheet or plate in a single layer. Try not to stack the pancakes or they will continue to steam and lose their nice crust.  Continue cooking until you've used all the batter. You should get about 12 pancakes if measuring 1/4 cup per pancake.

  6. These pancakes are delicious on their own, but they're even better with toppings such as additional fruit or chocolate chips, peanut butter, and maple syrup. 

  7. Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. They will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven, microwave, or oven until hot.


Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos

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