Banana Oat Pancakes

Sundays are Pancake days. For the past few years I always incorporated them into our breakfast/brunch on Sundays and even some Saturdays. They’re just such a treat and so fluffy and warm and buttery. Well they were before – when I used butter and eggs and milk. I found it quite hard to make a really good pancake when I went vegan. All the ones I tried were either too gooey and runny or fell apart in the pan. So for a while, sadly, I gave up pancakes.

Then I started my Instagram account and began finding so many other people who share my appreciation for a plant based lifestyle free or dairy, gluten and meat. It was amazing! The more people I found the more inspired I got to make really amazing food. And the best part – they all post ‘pancake Sundays’ so I got an overload of pancake ideas that included only wholesome, raw and healthy ingredients. I incorporated a few different recipes to make my pancakes since some of the recipes called for ingredients I didn’t have. I was amazingly surprised at the results I got. Warm, moist hearty and wholesome pancakes that didn’t crumble and fall apart!

I’ve used oats as a flour before and liked how my baked goods turned out so I decided to make that my main flour. Oats are really great – high in protein providing you with the needed strength and energy you need for the day. They are also incredibly high in magnesium, copper, biotin & Vitamin B1. They can help lower cholesterol, reduce the risk of cardiovascular disease, stabilize blood sugar and boost your immune system.

It’s incredible that all these foods can do such goodness to our bodies!

Yields approx 6-7 pancakes
1 cup oats
1/4 cup coconut flour
1 & 1/3 cup coconut milk (or any other nut milk)
1 ripe banana
3 tbsp cinnamon
1 tbsp vanilla
3 flax ‘eggs’ (3 tbsp flax meal/powder & 9 tbsp water)

First, place the oats in a food processor (or nutribullet) and grind until it produces a flour like texture. Empty all flour into a bowl and add coconut flour & cinnamon. Mash up banana in a bowl and add to mixture along with the vanilla and flax eggs. Finally, add your coconut milk and mix until everything is blended together. The batter should be thinker in consistency. Heat up a skillet on medium-low heat and melt some Coconut oil to coat the pan. Add dollops of your batter to the pan to form little pancakes and allow to brown on both sides.

I added a lovely mixture of fresh fruit and my coconut whipped cream and some raw amber maple syrup. It was amazing.




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