Vegan Banana Oat Pancakes

Start your day with these Vegan Banana Oat Pancakes, a hearty and healthy breakfast option that’s both gluten-free and packed with flavor. Made with ripe bananas, gluten-free flours, and sweetened naturally with maple syrup, these pancakes are perfect for anyone looking for a nutritious and easy-to-make meal. Whether you top them with fresh fruit, vegan chocolate chips, or a drizzle of maple syrup, these pancakes are sure to become a breakfast favorite.

Soft, fluffy, and packed with wholesome ingredients, these Vegan Banana Oat Pancakes are the perfect breakfast or brunch option for anyone craving a nutritious yet indulgent meal. Made with gluten-free flours and sweetened naturally with ripe banana and maple syrup, this recipe is versatile and easy to prepare. Customize it with vegan chocolate chips or your favorite fruit for added flavor!

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Ingredients

• 1 medium ripe banana
• 1 ½ tbsp olive, avocado, or coconut oil
• 1 ½ tbsp maple syrup
• 2 tsp baking powder
• ¼ tsp sea salt
• 1–1 ¼ cups non-dairy milk
• ¾ cup gluten-free oat flour
• ¾ cup gluten-free flour
• ¼ cup almond flour
• ¼ cup vegan dark chocolate chips or fresh/frozen fruit of your choice

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Instructions

1. Prepare the Wet Ingredients:
   In a medium-sized bowl, mash the banana until smooth. Add the oil, maple syrup, salt, and baking powder, stirring well to combine.
2. Mix the Batter:
   Pour in one cup of non-dairy milk and gently mix in the oat flour, gluten-free flour, and almond flour until combined. Adjust the consistency by adding more milk if needed—the batter should be pourable but not overly thin. Fold in your vegan chocolate chips or chosen fruit.
3. Cook the Pancakes:
   Heat a nonstick skillet or griddle over medium-low heat. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
4. Keep Warm and Serve:
   Transfer cooked pancakes to a baking sheet (avoiding stacking) and keep warm in a low-temperature oven until ready to serve.

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Tips

• Use a ripe banana with plenty of brown spots for natural sweetness.
• To ensure the pancakes are fluffy, don’t overmix the batter.
• If you prefer crisp edges, lightly grease the skillet with a small amount of oil.

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Variations and Substitutions

• Replace almond flour with ground flaxseed or additional oat flour for a nut-free option.
• Swap vegan chocolate chips for chopped nuts, raisins, or shredded coconut.
• For extra flavor, add a pinch of cinnamon or nutmeg to the batter.

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FAQs

Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 12 hours. Stir it well before cooking, and adjust with a splash of non-dairy milk if it thickens.

What’s the best non-dairy milk to use?
Almond, soy, or oat milk all work well. Use your favorite for the best flavor!

Can I freeze these pancakes?
Absolutely! Once cooled, stack the pancakes with parchment paper between each, store in an airtight container, and freeze for up to 2 months. Reheat in a toaster or oven.

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Serving Suggestions

• Top with sliced bananas, fresh berries, and a drizzle of maple syrup for a classic touch.
• Serve with a dollop of vegan yogurt and a sprinkle of granola for added texture.
• Pair with a side of plant-based sausages or scrambled tofu for a hearty breakfast spread.

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Why You’ll Love This Recipe

• Wholesome and Nutrient-Rich: Made with whole ingredients and no refined sugar.
• Customizable: Add your favorite fruits, spices, or mix-ins to suit your taste.
• Quick and Easy: Ready in under 30 minutes, perfect for busy mornings.
• Vegan and Gluten-Free: A great option for dietary restrictions without compromising flavor.

Enjoy these Vegan Banana Oat Pancakes for a guilt-free and satisfying breakfast experience!