This morning for breakfast I decided to make my favorite pancake recipe from Almonds and Avocados: Banana Bread Oat Pancakes. Not only are they vegan but they turn out really well, cook up pretty quick and make a decent 2 serving batch. I edited mine a bit compared to the original recipe by adding chocolate chips and using a teaspoon of chia seeds instead of two teaspoons of flaxseeds.
This pancake recipe is super easy compared to recipes I’ve made in the past which require a ton of egg whites, greek yogurt, protein powder, etc etc. Of course I’m not opposed to adding extra protein or additions to your pancakes but oat flour and bananas combined? Pretty simple. By using just a bowl and a blender, it’s a fast clean up too. I’ve made them before and it usually takes me 40 minutes to get through the whole process of blending them up, baking them and photographing them but if you’re just throwing them together and scarfing them down then it should only take between 15-25 minutes.
Every time I make pancakes I think I’ll add different toppings but 9 times out of 10 I end up with some nut butter and bananas… so I don’t know why I even try to think I’ll be different. But after mixing these together and adding chocolate chips, I will say I really want to try carrot cake pancakes next time. With walnuts on top. Um.. delicious. But you can’t deny how good the banana with the almond butter looks and knowing chocolate chips are smushed in there. Yup it was pretty awesome.
- 1 cup oats ground into flour
- 1 tsp baking powder
- Dash of sea salt (I used pink himalayan)
- Dash of cinnamon and nutmeg
- 1.5 very ripe bananas
- ⅓ to ½ cup almond milk
- 2 tsp flaxseed (I omitted this so I used around ⅓ cup almond milk and added 1 tsp chia seeds)
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 1.5 tbsp coconut oil
- 2 tbsp dairy-free chocolate chips (I used 70% cacao)
- .5 banana - for topping
- 1 tbsp almond butter - for topping
- Heat a tablespoon or so of coconut oil on a griddle.
- Blend your 1 cup of oats into a flour in a Vitamix/food processor, transfer to a bowl.
- Add baking powder, salt, cinnamon and nutmeg to the oat flour.
- In your blender, combine the bananas through the rest of your coconut oil (1/2 tbsp).
- Add your wet to dry, mix up until well combined.
- Pour onto your griddle with a spoon (I did 2-3 tbsp worth for one pancake) and add chocolate chips after.
- Once all cooked, add half a banana, drizzle almond butter and whatever else you fancy!
The recipe ended up making 7 small little pancakes and I also microwaved some frozen strawberries and poured them over the pancakes after I took all of my pictures.. oops. The bananas tasted phenomenal with the crispiness of the melted chocolate chips. A total win. Why have plain banana pancakes when you can add even MORE banana and other flavors to intensify them? Exhibit A of why I love breakfast foods so much. You can get so creative and add a million different toppings. The original recipe called for coconut as a topping which also would have been a nice route to go.
Keep an eye out for more pancake recipes because I am considering venturing out of my comfort zone and doing something a little more unique but using the base of oat flour and bananas. We’ll see where this goes. Chocolate pancakes with coconut? Peaches with coconut cream? Hmm.. the possibilities are endless.