Vegan Banana Pancakes
Fluffy, egg-free, dairy-free pancakes made with banana and oats. The banana binds the batter and adds natural sweetness.
- Time
- 25 min
- Serving
- 467 kcal
- Ingredients
- ≈ 0,39 €
- Protein
- 10 g
Ingredients
- 1 Bananas≈ 1,58 € per kg 140 g
- 2 Rolled oatspack 400 g ≈ 0,94 € 70 g
- 3 Baking powder 4 g
- 4 Cinnamon 1 g
- 5 Sunflower oil 10 ml
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Blend oats into a coarse flour in a food processor.
Mash the banana1 with a fork or blend with 70 ml (¼ cup) water until smooth.
Mix banana1, oat flour, baking powder, cinnamon, and salt. Let the batter rest for 5 minutes.
Heat a skillet over medium, lightly grease with oil, and drop small portions of batter.
Cook pancakes for 2–3 minutes per side until golden brown.
Stack finished pancakes and let them sit for 2 minutes to soften.
Tips
- Why it works
- Grind the oat flakes to a coarse flour so the batter doesn't turn too runny and spread in the pan. Mash the banana with water to bind the oat mixture and avoid lumps.
- Substitutions
- Instead of oat flakes, use 70 g of coarse wheat flour. Instead of sunflower oil, use 10 g of butter, but watch that it doesn't burn.
- Common mistakes
- The pancakes will be raw inside if you fry them less than 2 minutes per side. Check the color: the surface should be golden, not gray.
- Storing and reheating
- Keep in the fridge for 2 days in a closed bag. Reheat in the microwave for 30 seconds, covering the plate. Don't freeze, they turn soft.
- Serve with
- Serve with yogurt or jam for breakfast. For kids, add 10 g of raisins to the batter before frying.
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