These pancakes are fluffy and hit the pancake-spot for me every time. Even though I am not a huge fan of the taste of bananas (especially raw), I love them in these pancakes, as they add the perfect amount of moisture. The oats work so well as a nutritious base here. And unlike flours that contain gluten, you don’t have to worry about over-mixing the batter (which would otherwise cause denser versus fluffier results). These can be made high protein with the addition of protein powder. And if you have a good non-stick pan, these are best made without any oil. Although the banana slightly sweetens the pancakes already, I prefer to add some maple syrup to the batter. You can easily leave that out to keep it sugar-free. You can top these with whatever you’d like.
- 175g (about 1 1/2 cups) rolled oats (use certified gluten-free, if strict)
- 2 medium-sized ripe, spotty bananas (about 250g total)
- 150ml (1/2 cup + 2 tbsp.) plant-based milk (I use soy milk to keep it high protein) or water
- 2 tbsp. (30 ml) maple syrup or other sweetener of choice
- 2 tsp. baking powder
- 1 tsp. nutritional yeast (use certified gluten-free, if strict)
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt or pink rock salt
Variations & Toppings:
- High protein variation: 60g pea or rice protein powder, plus 60 ml (1/4 cup) plant-based milk or water
- Spiced variation: 1 tsp. of either ground all-spice, or Chinese 5-spice, or your own combination of spices (*see notes)
- Optional Toppings: maple syrup, dark chocolate, peanut butter, (or other nut butter of choice), fresh fruits like berries or bananas, fruit compotes, cacao nibs, roasted buckwheat (kasha), or a combination of some of these options
- Add all the batter ingredients into a blender and blend thoroughly to combine. If making the high protein variation, add the protein powder and additional plant-based milk, and blend to combine. It is perfectly okay if the batter is not completely smooth, however there should be no chunks of oats. The mixture will be thick. Depending on your blender, you may need to stop and scrape down the sides at least once before it is fully blended.
- Pre-heat a non-stick pan over medium-high heat. If your pan does not have good non-stick properties or if you simply prefer to use oil for the taste, add some oil to the pan to pre-heat. Once the pan has become somewhat hot (but not very hot), adjust your temperature to medium-low, and pour the some of the batter according to how big you want your pancakes. Consider this as a rough guide when deciding how much batter to pour per pancake: You can get 8 small pancakes, 6 medium-sized pancakes, or 4 large pancakes with this recipe.
- These pancakes cook fairly quickly once the pan is hot, so keep an eye out at all times and adjust the temperature accordingly. For me, this takes roughly 2 - 3 minutes per side. Depending on how colored you want them, you may have to cook longer. They are ready to flip once no batter sticks to the spatula when you try to flip them. Flip them and continue to cook for another 2 - 3 minutes or until cooked to desired preference.
- Serve the pancakes stacked on top of each other, and top with whatever your heart desires in this moment! One of my favorite ways to serve this is by spreading some peanut butter in between the layers, drizzling some maple syrup, and topping it all off with some chopped dark chocolate (I love how it melts slightly from the warmth of the pancakes) and roasted buckwheat groats (kasha).
• This batter can be kept refrigerated for up 3 days. If you are going to refrigerate it, I advise bringing the batter back to room temperature before using, as it will further thicken in the fridge.
• *The spiced variation adds sweet, savory, and warm flavors. Think cinnamon, cardamom, cloves, nutmeg, star anise, fennel, and even pepper. You can either combine any of these spices to create your own mix of flavors, or use ground all-spice or Chinese 5-spice. Simply add this to the batter when blending.