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Vegan banana bread Pancakes recipe

Banana Bread Pancakes


  • Author: Jess Bunn
  • Yield: 10-12 Large Pancakes
  • Diet: Vegetarian

Description

Hop on! It’s time to join the banana bread craze. Enjoy these banana bread pancakes with lashings of maple syrup, topped with pecans and fresh bananas.


Ingredients

Units
  • 1/2 cup oats (or oat flour)
  • 2 large eggs
  • 1 cup + 2 tbsp milk (alternatively use oat milk)
  • 2 tsp vinegar
  • 1 tsp vanilla
  • 4 Tbsp coconut oil
  • 3/4 cup banana (really ripe!)
  • 4 Tbsp coconut sugar (or any sugar)
  • 2 cups GF flour
  • 1/2 tsp salt
  • 1 1/2 Tbsp baking powder
  • 1 tsp cinnamon
  • chopped walnuts/pecans (optional)

To serve

  • syrup
  • sliced banana
  • walnuts

Instructions

  1. Place the oats in a blender, and blend until they are ground to a fine flour. Next, add in the eggs, milk, vinegar, vanilla, melted coconut oil and banana and blend until well combined.
  2. To a mixing bowl add the dry ingredients, then make a well in the centre of the dry ingredients and add the blended wet ingredients. Whisk the mixture together until combined.
  3. Heat a non-stick frying pan over medium heat and add a little butter or oil. Ladle scoops of the batter into the frying pan, making each pancake about 15cm wide or so. Cook the pancakes on medium until they are golden on the bottom and start to bubble a little on the top. Flip them and continue to cook them until brown on the other side. Repeat with the remaining batter.
  4. Serve your pancakes topped with sliced banana, pecans and syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 260.09kcal
  • Sugar: 9.87g
  • Sodium: 360.86mg
  • Fat: 9.89g
  • Saturated Fat: 5.97g
  • Unsaturated Fat: 3.31g
  • Trans Fat: 0g
  • Carbohydrates: 38.02g
  • Fiber: 1.61g
  • Protein: 5.83g
  • Cholesterol: 40.14mg

Keywords: Banana Bread Pancakes

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