I have run the gamut of trying out vegan & gluten-free pancake recipes.Many of them involve gluten-free flours that contain processed starches and powders that I can’t pronounce. These flours are not very healthy and are generally not in my pantry. This recipe uses ground oats for the flour and banana to hold it all together with a touch of sweetness. Simple! While these pancakes are more dense than your regular flour/egg/milk flapjacks, they are still fluffy, extra filling and contain more nutrients. They also lend themselves to the sweet or savoury side. I like to top them with vegan butter, avocado and a little maple syrup, but the sky’s the limit! If there are any left over, they make a great snack rolled up with almond butter. Yum!
This recipe was adapted from Kitchen Treaty’s Gluten-Free Vegan Banana Oat Blender Pancakes.
Magic Bullet Banana Oat Pancakes
Naturally Gluten-Free & Vegan
Makes about 6 three-inch pancakes.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 1/2 cup dairy-free milk (almond or coconut works)
- 1/2 tbsp white vinegar
- 1 cup gluten-free rolled oats (GF not necessary if you’re not gluten sensitive)
- 1/2 banana
- 1 tbsp pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Combine the dairy-free milk and vinegar in a small dish and set aside for a few minutes. This allows the milk to curdle a bit and creates a sort of ‘buttermilk’.
With a magic bullet (or similar blender), grind the rolled oats into a fine flour. Add the banana, milk/vinegar mixture, maple syrup, cinnamon and sea salt to the oat flour and blend until well combined, scraping the sides if needed.
Remove the lid and stir in the baking powder and baking soda. Do not apply the lid and use the bullet for this step. I did that once and it reminded me of grade school science class and how baking soda and vinegar together can create pressure and explode if trapped! Just stirring it in with a teaspoon will do. Let the batter sit and do its chemical magic for a few minutes.
Heat a little olive oil or earth balance in a nonstick pan over medium heat. Scoop 1/4 cup of the batter onto the heated pan to make 3-inch pancakes, and cook for approximately two minutes or until the edges are a little brown and bubbly. Flip and cook for another 1-2 minutes or until the outside is golden and the inside is firm.
Serve them with your favourite pancake toppings.