This weekend I wanted my typical oatmeal breakfast in a different form - pancake form! Maybe I was also inspired by Sunday Morning Banana Pancakes ;-) But who doesn't love banana pancakes?!
I made these healthier than your typical flapjack by halving the fat, adding whole grains and oats, and upping the potassium with banana in the batter. I also used maple agave syrup rather than regular-old syrup.
Recipe loosely adapted from Vegan Yum Yum's "Weekend Pancakes Made Easy"
For 2-3 people
- 1 and 1/2 cups unsweetend vanilla almond milk
- 1/2 cup whole wheat pastry flour
- 1/2cup regular all-purpose flour
- 1/3 cup oats, plus additional 1/4 cup for later
- 1 Tbsp oil (optional: use 1 tsp coconut oil and 2 tsp regular canola oil)
- 1 Tbsp sugar
- 1 tsp maple extract (you can sub for vanilla extract)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 small ripe banana
- Place non-dairy milk in blender, followed by the rest of the ingredients.
- Blend well; add 1-2 Tbsp of water if too thick.
- Heat a little Earth Balance butter or oil on a non-stick pan (I used a flat griddle pan). Add some extra oats to the batter, so that you'll have some whole oats in your pancakes.
- Pour sand-dollar sized circles of the batter onto the heated pan. When you see little holes bubble up, time to flip! Allow to become golden brown on each side.
- Serve with syrup (or maple agave syrup- which, depending on the processing, can have a lower glycemic index than regular maple syrup)
- Optional: slice another banana and toss in a little pancake batter. Place on the griddle and brown each side. Now you have little banana-cake-lettes to serve with your pancakes!
These came out a little dense, but in a yummy way: they were just like my bowls of oatmeal, packed with melty banana flavor and melt-in-your mouth oats. Deeeee-lish! If you want a fluffier pancake, you can omit the banana from the batter - but you will probably need to add in the other Tbsp of oil that I left out.