Start the day off with a nutritious and satisfying gluten-free breakfast by whipping up a batch of these vegan banana oat pancakes! They are super easy to prepare and cook up in just minutes. They're also flourless and refined sugar-free.
vegan butter or refined coconut oil, for greasing the pan
optional toppings of choice: vegan butter, maple syrup, fresh fruit
Add the oats to a food processor or high-powered blender and blend on high speed until the consistency resembles a fine flour.
Add all remaining ingredients to the food processor/blender and blend until well combined. If the batter seems to thick you can add a little bit more almond milk and blend again.
Place a small non-stick skillet over medium-high heat and add a little vegan butter or coconut oil. Ensure the pan has heated up fully before adding the batter. You can test this by dropping a tiny amount of batter into the pan - it should sizzle immediately when it hits the surface. Drop approximately ¼ cup batter into the pan at a time, allowing it to spread out into a circle.
Cook each pancake over medium to medium-high heat for 2-3 minutes on one side and then flip using a turner spatula and cook for 1-2 minutes on the other side. Pancakes should be golden brown. Note that you may need to add more vegan butter or coconut oil to the pan after cooking a few pancakes to prevent sticking.
Serve as desired.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.