These fluffy oatmeal pancakes are made from whole grain oats, subtly sweetened with bananas, and spiced with cinnamon. This hearty and delicious recipe is gluten-free, vegan, packed with nutrients, and rich with flavor. There's no better way to fuel your body for the day ahead!
FOR THIS RECIPE YOU WILL NEED:
*1 cup gluten-free flour (you can also use regular all purpose flour)
*1 cup whole grain oats
*2 teaspoons baking soda
*1 teaspoon cinnamon
*a pinch of salt
*1 cup unsweetened coconut milk
*1 tablespoon lemon juice
*1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
*2 teaspoons olive oil
*1 ripe banana
*fresh strawberries for garnish (optional)
DIRECTIONS:
In a small bowl, mix together flour, oats, baking powder, cinnamon, and salt.
Make your flax egg by mixing your flaxseed meal and water in a small cup, set aside for at least 5 minutes.
In a medium sized bowl, mash your banana. Add your olive oil and mix well.
In a separate bowl, mix together your coconut milk and lemon juice (this is a vegan alternative to buttermilk). Let the mixture sit for a few minutes.
Add your flax egg to your banana mixture & mix well.
Mix in dry ingredients and slowly add in your vegan buttermilk. Add more flour if needed. Your mixture should be thick and sticky.
Heat olive oil in a skillet on medium high heat.
Using a 1/4 cup scoop, pour your pancake batter into your skillet. Cook until the pancake starts to form bubbles & flip.
Serve your pancakes with your favorite toppings & drizzle with maple syrup!
NOTES:
-This recipe makes about 6-8 pancakes. Share them with the whole family, or, like me, keep them all for yourself!
-Feel free to play around with the ingredients: you can use coconut oil instead of olive oil, swap out coconut milk with your preferred non-dairy milk, use regular or whole wheat flour. You could even add bananas, chocolate chips, or blueberries to take it to the next level.
-These pancakes pair well with strawberries, blueberries, walnuts, and bananas so use whatever toppings you'd like!