These are amazing, so light, so fluffy and go well with any kind of topping.
However, there is a health and safety warning here! The recipe is from Big Mans World, and he says to blend all the ingredients together, now that is fine in a large blender but in my nutribullet.. not so great.
Basically and rather comically, the reaction of the vinegar and baking powder caused the top to explode so the next time I made these I mixed these two ingredients in by hand, post blend… just saying!
Vegan, banana oat pancakes
Vegan, Gluten Free
Prep - 10 minutes, Cook - 5 minutes
- 1 heaping cup rolled oats (gluten free, if needed)
- 1/4 cup milk of choice (non-dairy, if needed)
- 1 ripe banana
- 1 tbsp baking powder (gluten free if needed, I use Dove Farm)
- 1 tbsp Raw apple cyder vinegar
- 1 tbsp maple syrup
- Optional: 1 tsp vanilla extract or ½ tsp cinnamon
Combine all but the baking powder and apple cyder vinegar in a blender. Once mixed then add in these, stirring to combine, as they react they increase the volume and create a vacuum effect in your blender (it blew the top off my nutribullet) just a little health and safety advice!
Allow the batter to rest for 5-10 minutes, giving the oats time to absorb liquid and thicken.
Preheat a non-stick pan over medium high heat. Once hot, use a tablespoon of batter and put into pan, you should get about 3 – 4 in one pan at a time (dependent on size), don’t be tempted to flatten them out. The thicker they are off the spoon the better.
Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
Repeat until all the batter is used up.
Add your toppings of choice and enjoy.
A quick and easy recipe from Big Mans world