Making dairy-free banana pancakes is a healthy alternative, and still delicious. This vegan banana pancake recipe is a must-try!
Add all the ingredients to a blender and mix until fully combined. Do not overmix.
The batter consistency should be lump-free and smooth. If it is runny, add an additional tablespoon of oats. If it is too thick, you can add a tablespoon of plant-based milk of your choice.
Let the mixture stand for about 5 minutes.
In the meantime, heat a non-stick pan or griddle on low to medium heat.
Using a ¼ cup measure, scoop the batter onto the non-stick pan or griddle and cook for 2 to 3 minutes until you see small bubbles form on the surface of the pancakes.
Flip and cook on the opposite side for 1 to 2 minutes, or until golden brown.
Ensure the heat is not too high or else the outside of the pancakes will get brown without cooking the inside fully.
Serve with maple syrup, fruits, and/or whipped coconut cream on top. Enjoy!
If your pancakes are a little undone on the inside, reduce the heat and cook for an additional minute or so.
If your batter is too runny, in small increments add a bit more oats until you have the right consistency.
If your batter is too thick, in small increments, add a bit more soy or plant-based milk.
If you are using a griddle, try adding a pat of vegan butter to ensure your pancakes don’t stick.
These pancakes can be made ahead and reheated in the microwave for about 15-20 seconds in a Ziploc bag.
Here are a few sweet topping ideas that will make you drool! Sliced strawberries and granola, caramelized bananas and sea salt, fresh berries, jams, or nut butters.