Breakfast
Breakfast
Vegan Gluten-Free Banana Oat Pancakes
Make vegan gluten-free banana pancakes with certified gluten-free oats and plant-based milk. Follow the ingredients and step-by-step method.
Total time: ⏱ 20 min🍽 4-6 pancakesDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Stack of golden pancakes drizzled with maple syrup and topped with slices of fresh banana.
Ingredients
- 1 ripe banana
- 1 cup oatmeal (certified gluten-free)
- 1 cup plant-based milk (almond, certified gluten-free oat or soy)
- 1 tbsp maple syrup (or other liquid sweetener)
- 1 tsp baking powder
- 1/2 tsp of ground cinnamon (optional)
- A pinch of salt
- Coconut oil or vegan margarine for cooking
- Fresh banana slices and maple syrup to serve
Preparation steps
- In a blender, combine the ripe banana, certified gluten-free oatmeal, plant-based milk, maple syrup, baking powder, cinnamon (if used) and salt.
- Mix until you obtain a smooth and homogeneous paste. Let the batter sit for 5 minutes for the oats to absorb the liquid.
- Heat a non-stick pan over medium heat and lightly grease it with coconut oil or vegan margarine.
- Pour about 1/4 cup of batter per pancake into the hot pan.
- Cook for 2-3 minutes on each side, or until the pancakes are golden brown and bubbles appear on the surface.
- Serve immediately with slices of fresh banana and a drizzle of maple syrup.
Chef’s tip
For even fluffier pancakes, don't overmix the batter. You can add vegan chocolate chips or chopped nuts to the dough before baking for added indulgence.
