Easy Vegan Banana Pancakes

These are my family's Sunday morning go-to. That's true, scout's honor.

 

What's also true is that I ate these 4-5 days a week during my pregnancy for dinner. Meaning my child is a banana pancake personified, and I have zero regrets over it.

Rolled oats, bananas, cinnamon, walnuts, fortified plant-milk, a drizzle of natural peanut butter and the gooey nectar of your choosing - talk about a meal prep money maker. 

Save some in the fridge or freezer, pop 'em in the microwave & round off with a side of my Best Ever Tofu Scramble or simply some fresh fruit, a creamy oat-milk latte & BOOM. Two minutes to paradise.

Mom-life approved. 

Prep time: 5 miN

Cook time: 15 min

Total time: 20 min

Makes 12 pancakes

Ingredients:

  • 2 ripe (spotty) bananas

  • 3 cups rolled oats

  • 2 1/4 cups unsweetened non-dairy milk

  • 1/2 tsp cinnamon

  • 1 tsp vanilla extract 

  • 1/4 cup walnut pieces

  • 1/4 cup additional rolled oats

Directions:

Begin by blending together the peeled bananas, 3 cups rolled oats, non-dairy milk, cinnamon and vanilla in a blender until smooth. 

Then gently stir in the walnut pieces and remaining whole rolled oats into the batter. 

Heat a greased or non-stick skillet over medium heat. Once hot, pour batter into about 4-inch pancakes.

 

Flip when the edges appear slightly cooked and let cook on the opposite side for a minute or two before placing on a cooling rack.

Repeat until all the batter is used up and the house smells properly Jack Johnson-esque.

Top with a drizzle of peanut butter, maple syrup, walnuts, & banana slices. ENJOY!

If not devoured entirely, store in the refrigerator in an air-tight container for 3-4 days or in the freezer for up to 6 weeks.

Hope you love this Sunday morning staple as much as I do!

 

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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