20-Minute Easy Vegan Banana Oat Pancakes (no blender!)

stacked pancakes with a corner cut out and a fork wedges into all the layers of the pancake. The pancakes look fluffy and light. They are topped with bananas and cacao nibs.

20-Minute Easy Vegan Banana Oat Pancakes (no blender!)

Easy vegan banana oat pancakes recipe that doesn't require a blender! A 1-bowl recipe for sweet and fluffy oat pancakes that are full of banana flavour.

Course Breakfast

Cuisine gluten-free, vegan

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 116kcal

Author Hannah Sunderani

Ingredients

1 banana
1 tbsp chia
2 cups oat flour
1 1/4 cup almond milk
1 tbsp avocado oil (or olive oil)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
splash vanilla extract
pinch sea salt
1/4 cup coconut sugar (optional, or add to taste)

US Customary - Metric

Instructions

Mash the banana in a large mixing bowl. Add the chia, oat flour, and almond milk, avocado oil, baking powder, baking soda, cinnamon, splash vanilla extract and pinch sea salt. Mix well to combine. Add 1/4 cup coconut sugar and mix well. Cover and let the pancake mix thicken (5-10 minutes).
Heat a non-stick skillet to medium heat with a splash oil. Add a heaping tablespoon of pancake mixture to the pan, and cook for 30s to 1 minute, or until golden and brown. Flip and cook remaining side. Continue process until you've used up all your pancake batter
Serve banana oat pancakes with toppings of choice, I like chopped banana and coconut flakes with maple syrup to drizzle.

Notes

Batter can be prepared the night before. Leave covered in fridge overnight.

Pancakes can also be reheated after making by popping in a toaster for a couple seconds.

Keep pancakes warm while you cook by placing in the oven on low heat. Cover with a tea towel to ensure they don't dry out.

Nutritional information is a rough estimate per pancake.

Nutrition