Taking this understated ingredient and kicking it up a notch to create these fluffy and tasty vegan banana oat pancakes or waffles for the perfect gluten-free and nutrient-packed breakfast food.
I’m so excited about this vegan banana oat pancake and waffle recipe because first, I love pancakes and waffles but I usually avoid them because of how unhealthy they have traditionally been. They’re usually made with processed wheat flours and loaded with heavily processed dairy and animal products.
I made it a mission to experiment with pancake recipes until I could find the perfect one for me and my kiddos – THIS IS IT! Before I get into the recipe, I want to tell you guys about a couple of things that inspired this recipe.
First, selfishly, I really want to eat pancakes again without feeling like I am sabotaging my health. I want them to be delicious and packed with healthy, clean ingredients that are totally guilt-free.
Second, with my daughter going to school this year, I’ve been introduced to a “nut free” environment. I tend to use a lot of nut-based vegan dairy products (almond milk, almond yogurt, etc.) as substitutes for dairy. Now I’m having to revisit a lot of my go-to ingredients if I want her to be able to take some of my cooking to school!
Third, I want to bring back the fun to breakfast foods since a lot of the misconceptions about plant-based breakfast foods include that we only have smoothies or oatmeal. Vegans can have fun too, okay?!
The Gluten-Free Trend
There’s a gluten-free trend right now and while the science doesn’t really have a concrete answer regarding gluten, many of you out there are experimenting with a gluten-free diet to see how it feels for you. I respect and understand that and my goal for The Whole Scoop is to have options for everyone!
Mornings can be hectic so don’t be afraid to whip up a batch of these and freeze them. Pop them in the microwave for a quick warm-up and you have an easy, healthy breakfast for kids or adults. I have also served them for dinner or school lunch as well 😉
The topping list is endless but here are some ideas:
- nuts (pecans, walnuts, almonds)
- fresh fruit (berries, bananas, peaches)
- dried fruit (raisins, coconut, figs)
- maple or date syrup
- seeds (pumpkin, hemp, sunflower)
This recipe is made with wholesome and common ingredients that are easy to find. So heat up that pancake griddle or waffle maker and let’s get going!
Vegan Banana Oat Pancakes & Waffles
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 large banana
- 2 flax eggs
- 1 cup plant milk
- 2 tbsp maple syrup
- 1 tsp vanilla
Optional Add Ins
- 1/2 cup blueberries or chocolate chips
Instructions
- Start with preparing the flax eggs. You'll need 2 tablespoons of ground flax meal and 5 tablespoons water. Mix and let sit for 10 minutes.
- In a blender, add the rolled oats and grind them down to oat flour.
- Remove the oat flour and put into a bowl. Add the rest of your dry ingredients (baking powder, salt, cinnamon, hemp seeds) to the oats and mix in.
- Add the banana, milk, flax eggs, maple syrup and vanilla to the blender and blend.
- Add your dry ingredients to the wet ingredients in the blender and blend until smooth. Then transfer your mixture to a bowl. If you're adding blueberries or chocolate chips, fold them in now.
For Pancakes:
- Lightly grease a griddle and set to med low heat. After the first batch, I will usually turn the heat competely down to low. You only need to cook a few minutes on each side. Flip when the bottoms are golden brown.
For Waffles:
- Pour the batter into the heated waffle cavity and cook according to the instructions of your machine. You may or may not need to grease depending on your waffle maker
Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog
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