Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Vegan Banana Oatmeal Pancakes
These vegan banana oatmeal pancakes are the perfect weekend breakfast that can be re-toasted for the perfect start to your weekday! Full of fiber and natural sweetness, even your kiddos will love them.
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast
Cuisine
American
Servings
4
servings
Calories
225
kcal
Equipment
Mixing bowls
Griddle
Ingredients
1x
2x
3x
Dry Ingredients
1
cup
flour
I used white whole wheat
½
cup
rolled oats (old fashioned)
1
tablespoon
baking powder
½
teaspoon
cinnamon
optional
¼
teaspoon
salt
Wet Ingredients
1
cup
milk
any plant based milk
2
teaspoon
apple cider vinegar
1
small
banana
mashed- about ½ cup
2
tablespoon
maple syrup
1
tablespoon
oil
I used avocado oil
1
teaspoon
vanilla extract
Instructions
Mix the milk and vinegar together. Set aside. Let sit for up to 10 minutes so it has time to slightly curdle.
Mix all dry ingredients together in a small-medium sized bowl. Set Aside
Mash banana in a medium-large mixing bowl. Add the soy milk and vinegar mixture and all other wet ingredients. Mix well.
Add the dry ingredients to the wet. Mix with a wooden spoon until just combined. Avoid overmixing.
Heat a griddle over medium heat. Add 1 teaspoon of vegan butter and melt if desired.
Scoop pancake batter with ⅓ cup measuring cup.
Once browned on the bottom, flip and cook other side until done.
Notes
Nutrient counts are an estimate based on ingredients used.
Nutrition
Calories:
225
kcal
Carbohydrates:
45
g
Protein:
8
g
Fat:
2.5
g
Saturated Fat:
0.5
g
Sodium:
177
mg
Fiber:
6
g
Keyword
Baked Goods, Breakfast, Dairy Free, Pancakes, Vegan
Tried this recipe?
Let us know
how it was!