Healthy full-flavored oat banana pancakes (vegan)

Adding bananas to pancakes is a very common thing. But for some reason, this treat inspired me when I tried it in Indonesia, where this way of preparing pancakes made a whole lot of sense.

However, the version I had on this small island off the coast of Bali, was greasy and not really nutritionist-approved. The taste was there; so was the wish to prepare this tempting breakfast in an equally tasty but a guilt-free version.

In order to do that, start with picking good flour. Spelt flour is great for metabolism, full of the good stuff (minerals, vitamins, protein…) and also very easy to cook with. When you combine it with oat flakes or oat flour, you get a filling dough perfect for your healthy banana pancakes.

The softness and the lovely moisture in these banana oat pancakes come from the fruit, but also the milk. The recipe is vegan; I used my homemade rice milk, but you can sub with any plant-based milk you like.

Much like any pancakes, these need to be cooked on oil as well. If you use a non-stick pan, you will need less oil to make the pancakes. Otherwise, place them on a paper towel to remove the extra oil before serving.

Ah yes, talking about serving – it is so great how creative you can be in toppings. Sprinkle your banana oat pancakes with raw cacao, coconut flakes, grounded walnuts or hazel. Top with fruits of your choice. They are just as amazing without any additions, by the way.

Healthy full-flavored oat banana pancakes (vegan)

Course: BreakfastDifficulty: Easy

Pancakes

10

pieces, approx

Prep time

10

minutes

Cooking time

10

minutes

All pancake fans will adore these juicy banana treats, packed with nutrients and flavors. A perfect breakfast for the whole family.

Ingredients

• 100 gr spelt flour

• 50 gr oat flakes

• 1 tbsp baking powder

• 1,5 banana (overripe if possible)

• 1 cup rice milk (around 200 ml)

• Cinnamon

• Olive or coconut oil, around 50 ml

Directions

• Mix the dry ingredients and add the banana. Use a fork to mash the banana but keep a few chunks.
• Add the rice milk and stir all well. Add the oil and keep mixing. The batter should be thick, yet liquid enough to pour onto the pan with a ladle. 
  
• Use a non stick pan to cook the pancakes. Heat up the pan with coconut or olive oil over a medium heat. Use the ladle to measure each pancake. Once poured, the batter is ready to be flipped after approx 1 to 2 minutes.
• The pancakes are cooked once you get the golden brown color. Place them on a sheet to soak the excess oil and serve with chopped banana and coconut flakes.