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Magic Bullet Banana Oat Pancakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Naturally Gluten-Free & Vegan

Makes about 6 three-inch pancakes.

Ingredients
  • 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
Instructions
  1. 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’.
  2. 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.
  3. 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.
  4. 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.
  5. Serve them with your favourite pancake toppings.