We tested and tried these delicious and nutritious Banana Oat Pancakes at our Mindful Plant-based Brunch this past month on 8/15/2021 with 20 people in attendance! We celebrated in NOHO New York City at the beautiful Showfields. The weather was perfect. The energy was perfect. There were beautiful people in attendance. This is how I know the pancakes made the vibe!
These Banana Oat Pancakes are packed with fiber and protein, super light, fluffy, VEGAN AND GLUTEN-FREE. You can make these NUT free too by substituting the Plant-based Mylk. Ok Ok ok drools ... here is the EASY 15 MINUTE recipe for your brunch on the weekend!
Banana Oat Pancake Recipe
Blender, Cooking Pan
Banana Oat Pancakes: Ingredients List:
1 cup of Whole Oats (Gluten-Free and Organic preferred)
1/2 cup of Almond Mylk
1 Whole (very ripe) Banana
1 teaspoon of baking powder
1 teaspoon of cinnamon powder
1 teaspoon of ginger powder
1 teaspoon of vanilla bean extract
pinch of sea salt
Cooking Oil (plant-based butter, coconut oil or avocado oil of your choice)
Banana Oat Pancakes: Cooking Directions:
Blend all ingredients for 2-3 minutes, until smooth.
Heat frying pan with about 2 tsp of cooking oil on medium heat until pan is hot. Pour batter from blender into the pan and make space to cook 2 pancakes at a time. Wait until bubbles form (about 2-3 minutes) and then flip. Don't smash. Cook 2-3 more minutes. Repeat until batter is finished.
Enjoy over fresh fruit (+ nuts, coconut flakes, optionally) and raw maple syrup.
Tip: Pancakes freeze well and can we reheated in the toaster!
Did you make these pancakes? Make sure to tag us on IG @theeatschool and Facebook @Gtheeatschool with your beautiful photos and reviews!
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Holistic Nutritionist + Fitness Coach