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.
Prep time: 5 miN
Cook time: 15 min
Total time: 20 min
Makes 12 pancakes
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
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: