reading time: ca. 2 min
Preparation time: 15-20 mins
Main ingredients: oats, bananas, non-dairy milk
difficulty level: easy
serves: 2-3
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"
Good morning, pancake!
'Scuse me? An egg-less, wheat-less, milk-less pancake? How's that gonna work? Let me tell you - it works pretty well. I made these pretty babies for my beloved flatmates last weekend, and they were pretty impressed with the outcome! Right, guys? (raising eyebrow)
Instead of wheat flour, you can use oats, buckwheat, almond flour, even coconut flour. Instead of eggs we use flaxseed and bananas. And instead of dairy milk we go with non-dairy milk - i recommend the creamy almond milk, but any other kind will work fine too!
random side note: ever since last Thursday you can actually add me and follow my blog on Google+ to get your updates instantly. Just throwin that out there :)
Ingredients
'Scuse me? An egg-less, wheat-less, milk-less pancake? How's that gonna work? Let me tell you - it works pretty well. I made these pretty babies for my beloved flatmates last weekend, and they were pretty impressed with the outcome! Right, guys? (raising eyebrow)
Instead of wheat flour, you can use oats, buckwheat, almond flour, even coconut flour. Instead of eggs we use flaxseed and bananas. And instead of dairy milk we go with non-dairy milk - i recommend the creamy almond milk, but any other kind will work fine too!
random side note: ever since last Thursday you can actually add me and follow my blog on Google+ to get your updates instantly. Just throwin that out there :)
Ingredients
1 cup of oats *
1 cup of buckwheat or oats
1 cup of non-dairy milk or yogurt - i'm using soy milk
2 ripe bananas
1 tbsp flaxseed
1 tsp cinnamon
1/2 tsp baking powder **
Coconut oil (or regular vegetable oil) for frying
a pinch of salt
sweetener of choice, e.g. 2 tbsp agave syrup or honey - i'm using 1/8 tsp stevia extract
toppings of choice - see below!
* use gluten-free ones if you can!
** If you're allergic to gluten, make sure your baking powder and oats are certified gluten free!
1 tbsp flaxseed
1 tsp cinnamon
1/2 tsp baking powder **
Coconut oil (or regular vegetable oil) for frying
a pinch of salt
sweetener of choice, e.g. 2 tbsp agave syrup or honey - i'm using 1/8 tsp stevia extract
toppings of choice - see below!
* use gluten-free ones if you can!
** If you're allergic to gluten, make sure your baking powder and oats are certified gluten free!
 |
| left: ground flaxseed // right: ground oatmeal |
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| left: buckwheat // right: ground buckwheat |
Instructions
First, grind the grains to flour - i simply use my blender and, one at a time, blend up the oats, then the buckwheat (unless you're using simply oats), then the flaxseed. I find that omitting the buckwheat makes the pancakes more fluffy and sweet!
Combine all dry ingredients (oats, buckwheat, flaxseed, salt, cinnamon, baking powder) in a bowl and stir. Then add the bananas - mash them with a fork or blend up -, your sweetener and the milk. Whisk everything together with, well, a whisk.
Combine all dry ingredients (oats, buckwheat, flaxseed, salt, cinnamon, baking powder) in a bowl and stir. Then add the bananas - mash them with a fork or blend up -, your sweetener and the milk. Whisk everything together with, well, a whisk.
Note: Instead, you could also combine everything in your blender to make it super smooth!
If the batter appears too thick, just add another splash of milk.
Scoop your batter onto a lightly greased skillet using a spoon or a small ladle - aim for one or two heaped tablespoons per portion -, and gently spread out a bit for the pancake to be even. Cook over medium-low heat (not too high or else they'll burn!) for about 2-4 minutes, then flip, until each side is golden brown. Repeat for remaining batter.
I then decided to make another batch of pancakes by adding 1 heaping tablespoon of cocoa powder, 1 tsp of shredded coconut, a bit more soy milk and 1 heaping tbsp of cocoa nibs to the batter! I have to say: they were super delicious, but a bit more crumbly since they stuck to the skillet.
TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.
Your Oatmeal Banana Pancakes will probably appear a little softer in the middle, a little more dense and chewy than a traditional pancake, but that's okay - or actually kinda great if you ask me :) Will get you satisfied very well! This is true Lembas...
Serve warm or cold with your your favourite toppings, and enjoy!
Optional toppings:
- banana slices
- raspberries, blackberries, blueberries, strawberries...
- jam (for example my homemade raspberry jam)
- maple syrup
- agave syrup
- honey
- whipped cream (e.g. my homemade coconut whipped cream)
- nut slices (almonds, walnuts...)
- seeds (chia seeds...)
- nut butter (peanut butter...)
- chocolate chips
- chocolate sauce (e.g. my homemade chocolate maca sauce)
- raisins
- brown sugar or coconut sugar
- shredded coconut
- apple sauce (e.g. my homemade apple sauce)
- blackstrap molasses
- ice cream (e.g. my homemade vanilla ice cream or double chocolate ice cream)
...
BTW: I got 8 pancakes out of this. Which were very thick, so you could probably get more if you made them a little thinner :)
The last two pictures show the next day's breakfast pancakes with some of my homemade apple sauce and honey! So, so good. Right now i'm making another batch of pure Oatmeal Banana Pancakes for myself and my boyfriend. Yum-yum :)
If the batter appears too thick, just add another splash of milk.
Scoop your batter onto a lightly greased skillet using a spoon or a small ladle - aim for one or two heaped tablespoons per portion -, and gently spread out a bit for the pancake to be even. Cook over medium-low heat (not too high or else they'll burn!) for about 2-4 minutes, then flip, until each side is golden brown. Repeat for remaining batter.
 |
| left: plain banana buckwheat oatmeal batter // right: added cocoa, coconut and cocoa nibs |
I then decided to make another batch of pancakes by adding 1 heaping tablespoon of cocoa powder, 1 tsp of shredded coconut, a bit more soy milk and 1 heaping tbsp of cocoa nibs to the batter! I have to say: they were super delicious, but a bit more crumbly since they stuck to the skillet.
TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.
Your Oatmeal Banana Pancakes will probably appear a little softer in the middle, a little more dense and chewy than a traditional pancake, but that's okay - or actually kinda great if you ask me :) Will get you satisfied very well! This is true Lembas...
Serve warm or cold with your your favourite toppings, and enjoy!
Optional toppings:
- banana slices
- raspberries, blackberries, blueberries, strawberries...
- jam (for example my homemade raspberry jam)
- maple syrup
- agave syrup
- honey
- whipped cream (e.g. my homemade coconut whipped cream)
- nut slices (almonds, walnuts...)
- seeds (chia seeds...)
- nut butter (peanut butter...)
- chocolate chips
- chocolate sauce (e.g. my homemade chocolate maca sauce)
- raisins
- brown sugar or coconut sugar
- shredded coconut
- apple sauce (e.g. my homemade apple sauce)
- blackstrap molasses
- ice cream (e.g. my homemade vanilla ice cream or double chocolate ice cream)
...
BTW: I got 8 pancakes out of this. Which were very thick, so you could probably get more if you made them a little thinner :)
The last two pictures show the next day's breakfast pancakes with some of my homemade apple sauce and honey! So, so good. Right now i'm making another batch of pure Oatmeal Banana Pancakes for myself and my boyfriend. Yum-yum :)
♥
Maisy
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