Authentic Vegan Banana Pancakes
Servings: 2 servings (1 serving = 4 pancakes)
Calories: 410kcal
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Ingredients
- 1 cup (80 g) rolled oats
- 1 cup (250 ml) soy milk (or your fave non-dairy)
- ⅓ cup (35 g) wholegrain flour
- 2 tsp baking powder
- Salt to taste
- 1 medium (1 ripe, med-sized) banana (ripe)
- 2 tbsp chia seeds
- 2 tsp (2 tbsp) coconut oil (or vegetable oil work great)
Instructions
- Put all the items (except the oil) into a large bowl and blend them using a hand blender.
- Put your oil in a non-stick pan, and spread around with a paper towel. Heat on a low-medium heat (don’t go higher!).
- Pour in a small amount of the batter. The pancakes should be small and thick (see our pics for an idea).
- Pop a lid on and let the pancake cook gently. When the side facing you starts to bubble, the other side is done. Time to flip! A spatula is easiest.
- Once flipped, let the other side cook too. Have a peek at the underside using the spatula after a minute or so. When it’s nice and brown (but not burnt!) it’s ready. Woo!
- Repeat. If you have a large pan then it’s possible to cook two or three small pancakes at the same time. Alternatively, if you’re feeling particularly flash then you can cook with two pans at the same time too. Serve straight away or stack the pancakes on a plate in a warm oven ‘til you’re ready to eat.
Nutrition
Serving: 334g | Calories: 410kcal | Carbohydrates: 64g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 73mg | Potassium: 1029mg | Fiber: 13g | Sugar: 8g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 431mg | Iron: 4mg