Banana Oat Pancake
Servings: 12 Pancakes
Print Recipe
Ingredients
- 2 medium ripe banana peeled
- 2 2/3 cups rolled oats
- 2 1/2 cups unsweetened plant based milk
- 1 teaspoon stevia leaf powder optional
- 1/2 teaspoon cinnamon
- 1/4 cup Canola oil for frying
- Maple syrup for topping
- Vegan margarine for topping
- Sliced bananas, berries for topping
Instructions
- Break apart the bananas into a few pieces and place in a large mixing bowl with the rolled oats.
- Mash banana and stir into oats. Add the soy milk and stir until oats are all soaked. Let sit for at least 15 minutes.
- Pour mixture into a blender or food processor. Blend until a quite smooth batter has been formed.
- Over low medium high heat, heat a little oil in a nonstick or cast iron frying pan. Use a pastry brush to reduce the oil amount.
- Add 1/4 cup of batter to the pan. Spread out gently with the spatula to create a thin, circle shape.
- Cook for 2 minutes until golden brown. Flip and cook for 2 more minutes.
- Remove pancake from pan and let sit for a moment on a baking rack so it doesn't go soggy.
- Serve warm with maple syrup, vegan butter and fresh fruit.