Banana & Oat Pancakes
Thick, fluffy, and moist inside — equally at home as a lazy weekend breakfast or a guilt-free dessert.
Instructions
- Make vegan buttermilk
Combine the plant-based milk with the apple cider vinegar in a small bowl. Set aside for a minute — it will curdle slightly, acting as a buttermilk substitute that helps activate the baking powder.
- Mash the bananas
In a large mixing bowl, mash the bananas thoroughly with a fork until mostly smooth. A few lumps are fine.
- Add dry ingredients
Add the flour, oat flakes, baking powder, sugar, cinnamon, and salt to the mashed bananas. Stir briefly to distribute.
- Add milk and oil
Pour in the milk mixture and stir until just combined. Add the oil and fold in gently. Don't overmix — a few lumps are your friend here.
1:00 ✓ Done! - Fry until golden
Heat a pan over medium heat with a thin film of oil. Spoon about 2 tablespoons of batter per pancake. Cook for a few minutes per side until golden.
4:00 ✓ Done! - Serve
Serve warm with coconut yogurt, fresh fruit, and maple syrup.
Notes
Fluffiness tip: swap the baking powder for 1 tsp baking powder + ½ tsp baking soda for extra lift. Fine oat flakes are essential — coarse ones won't hydrate the same way. The original calls for 2–3 tbsp of sugar, but the bananas already bring sweetness — start with 1–2. Gluten-free: replace the wheat flour and oat flakes 1:1 with certified GF oat flour.