epicurious4.7
Vegan Banana-Oat Pancakes
Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.
👥 2 Servings👤 Sarah Jampel📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Grind 1 cup (100 g) oats in a food processor until finely ground but with some texture remaining (think coarse sawdust), about ⏱️ 1 minute.
2
Peel 1 banana and tear into large pieces. Add to ground oats along with dairy-free milk, baking powder, cinnamon, salt, vanilla, and 3 Tbsp. oil. Process, stopping to scrape down sides as needed, until well combined. Remove bowl from base and stir chocolate chips (if using) and remaining ¼ cup (29 g) oats into batter. Let sit ⏱️ 15 minutes; it should be slightly thickened.
3
Meanwhile, thinly slice remaining banana and set aside.
4
Heat 1 tsp. oil in a 10" or 12" nonstick skillet over medium-high, swirling to coat bottom of pan. Working in batches of 2 or 3, depending on the size of your pan and the confidence you have in flipping, scoop in about ¼ cup batter per pancake and flatten slightly with a spatula. Arrange a few reserved banana slices on top, then reduce heat to medium, and cook until set and golden brown underneath, 2–⏱️ 3 minutes. Flip pancakes over and cook on other side until golden brown, 1–⏱️ 2 minutes. Transfer to a large plate. Repeat with remaining batter, adding more oil to pan between batches as needed.
5
Serve pancakes topped with yogurt (if using) and maple syrup.
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