Vegan Blender Oat Pancakes
Prep Time: 30 mins
Servings: 10 pancakes
Saturday morning must-have! These vegan and gluten-free blender banana oat pancakes are designed for easy pancake clean up!
Equipment
- Non-Stick Sauté Pan
Ingredients
- 1 large very ripe banana ~1 heaping cup chopped
- 2 cups gluten free old fashioned rolled oats (not quick cooking)
- 1¼ to 1½ cups almond milk plus more if needed
- 1 tablespoon ground flaxseed
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional Sweetener: 2 pitted medjool dates or 2 tablespoons coconut palm sugar
Instructions
- Add all ingredients in order listed to a blender (starting with 1¼ cups almond milk) and blend on high until ingredients are combined. Add more almond milk 1 tablespoon at a time to thin the batter if needed. Less milk makes for thicker pancakes so adjust accordingly. Set aside (keep batter in the blender container).
- Warm a large non-stick pan on low-medium heat. Pour about ⅓ cup of the batter onto the pan for each pancake. You can eyeball this and feel free to make them bigger or smaller, depending on your preference.
- Cook each pancake until bubbles form across the surface of the batter (3-5 minutes). Flip and cook on the other side for another 2-3 minutes. Transfer the cooked pancakes to a warming tray or oven (set to low heat to keep them warm) until all the pancakes are cooked.
- Serve with Almond Butter Caramel (from The Plant-Based Cookbook), Chia Jam, berries, bananas, chia seeds, hemp seeds or ground flax and your choice of sweetener (if using).
Notes
- These freeze well. Let them cool completely and then place in a freezer safe container. Keep layers separated by parchment paper so they don't stick together.
- As the batter sits it will thicken. Add more almond milk (1 tablespoon at a time) and re-blend to achieve a pourable consistency.
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