Yield: Serves 4-6

Vegan Banana Pancakes

Easy one bowl banana pancakes are a delicious breakfast. These pancakes are dairy-free, eggless, vegan, and easy to make gluten-free, but you'd never know it based on how delicious these taste!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup all-purpose flour, gluten free blend if needed
  • ½ cup oats, certified gluten free if needed
  • 1 tablespoon coconut or organic cane sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon chia seeds
  • 1 ¼ cups almond milk (or milk of choice)
  • 2 tablespoon melted coconut oil (plus more for cooking)
  • 1 teaspoon vanilla
  • 1 large banana, finely diced

Instructions

  1. In a medium bowl, whisk together the flour, oats, sugar, baking powder, salt, and chia seeds. Add the milk, coconut oil, and vanilla and whisk in. Fold in the diced banana. If the batter seems too thick, add a splash more milk (some milks are thicker than others).
  2. Heat a griddle or large skillet over medium heat. Add a tablespoon of coconut oil to coat so that the pancakes don't stick. Once the pan is hot, spoon the batter on. I use a 1/3 cup measuring cup for the batter to achieve pancakes that are all the same size.
  3. Cook the pancakes on the first side until bubbles pop on the surface and the pancake seems mostly cooked through, but aren't burning on the bottom. Flip and continue cooking until the other side is golden brown and the pancakes are cooked through. This can take a little trial and error and heat adjustment - my first pancakes of the day are never perfect!
  4. Serve with maple syrup, fresh berries, nuts and seeds, and/or your favorite nut butter.

Notes

Variations: Feel free to add in blueberries, chocolate chips, nuts, or seeds. Gluten Free Option: Use your favorite cup for cup flour blend, or use certified gluten free oat flour. You may need to adjust the milk when using an alternative flour. Nutrition information is approximate and calculated by a third party site. I am not a nutritionist and can't guarantee accuracy. If your health depends on nutrition information, please calculate again using your favorite nutrition calculator.

Nutrition Information:

Yield:

46

Serving Size:

1/6 recipe
Amount Per Serving: Calories: 206Cholesterol: 0mgCarbohydrates: 31gFiber: 4gProtein: 4g
 

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