Vegan Banana Oat Pancakes

I’ve been playing around with several different vegan pancake recipes for weeks, and I think I finally nailed down a recipe! I’m not a huge fan of the vegan pancake recipes that just use whole wheat flour. Yes, these whole wheat flour pancakes are definitely better than the SAD (Standard American Diet) pancakes, but I like to add in more oats and flax!

This pancake recipe uses whole grains and fruits as compared to the typical pancake with processed flour. While this is a whole food plant based pancake recipe you can feel good about, it’s important to know there is still a significant amount of carbs in this recipe. And guess what, that’s okay! Carbs are good, you need carbs. However, these pancakes are more net carbs than my typical overnight oats, so I personally like to save these for the weekend! For your convenience, I have included a link to the recipe in MyFitnessPal and the macros for this recipe (scroll to the bottom of this post).

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Ingredients

makes 3-4 servings

  • 1 large banana
  • 1 cup unsweetened almond milk
  • 2 flax eggs (2 tablespoons ground flax seed + 5 tablespoons water)
  • 1/2 cup Whole Grain Oats
  • 1 cup Oat Flour*
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup blueberries
  • optional: 2 teaspoons coconut oil

Additional toppings: maple syrup, almond butter, etc.

*to make the oat flour, place whole grain oats in a blender and blend until oats have been turned into a fine “flour”; measure after blending

Recipe:

  1. In a small bowl, mix the ground flax and water together for the flax eggs. Set aside for 5 minutes and allow mixture to thicken.
  2. Meanwhile in a large bowl, mash the banana to it has mostly become a smooth consistency.
  3. Add in the flax eggs, almond milk, whole grain oats, oat flour, baking powder, cinnamon, and vanilla to the banana mixture. Stir until well combined.
  4. Heat a nonstick pan to medium-high heat. You may use to use a little coconut oil to grease your pan here.
  5. Spoon pancake mixture onto pan, forming pancakes about 3-4 inches in diameter. Sprinkle blueberries on top of the pancakes as they begin to cook.
  6. Cook the pancake for 2-3 minutes (until golden brown) and flip to cook the other side from another 2-3 minutes.
  7. Serve with maple syrup and almond butter!

 

Nutritional Information for 3 servings via MyFitnessPal

per serving: 340 calories / 2 g fat / 64 g carbs / 5 g fiber / 3 g protein

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Health Disclaimer:

I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.

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