Oatmeal Pancakes
These fluffy vegan oatmeal pancakes come together in one blender and cook up golden in about 25 minutes. Naturally sweetened with ripe banana and warmed with a touch of cinnamon, they make an easy dairy-free, eggless breakfast.
Ingredients
- 3 cups rolled oats
- 1 ¼ cups vegetable milk of choice
- 2 bananas medium, ripe
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon optional
Instructions
- In a blender, add all the ingredients and blend until you get a uniform, creamy batter.
- Heat a non-stick pan over low-medium heat.
- Use a ladle to pour the batter onto the heated pan, making one pancake at a time.
- Cook on one side until bubbles appear on the surface, then flip and cook the other side until lightly browned.
- Repeat until you finish the batter.
- Serve the pancakes warm, with maple syrup or fresh fruit.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze and reheat in a toaster. For a gluten-free version, use certified gluten-free oats. For a non-vegan, high-protein version (protein powder, nut butter, silken tofu, or eggs), see the tips and instructions in the article above.