Banana and Oat Milk Vegan Pancake Recipe
Did you know that you can make pancakes without eggs and cow milk? I’ll be honest, I was very skeptical at first but then, I started a 30-day vegan challenge called Veganuary and I experimented. I relearned the basics using different ingredients and in this case, I was blown away. Other experiments weren’t so convincing, sadly. Since these pancakes were so delicious, I wanted to share this vegan pancake recipe. They’re proof that you can cook vegan breakfast foods without any compromise on the taste, and I’m not even saying it because I’m vegan as I’m not. I eat animal products and dairy. I just thought it was quite extraordinary how good this turned out and if you can cut some dairy and animal products, why not? I also loved these banana and double oat waffles for my vegan breakfasts.
B for Bananas
We all end up, sooner or later, with ripe bananas in the kitchen and unless you make banana bread, chances are they’ll go in a smoothie. Now, you have another reason to rejoice when bananas mature and turn spotty at home. You can make vegan pancakes! I yet have to understand the chemistry of this but bananas are the binding ingredient in this recipe.
C for Coconut
Though most vegan pancake recipes call for coconut milk, I decided to go against the grain and use a crop closer to home. In this case, it’s oats with oat milk but I urge you to experiment with local plant milks if you can. You can read here something I wrote about healthy foods are ruining faraway ecosystems and how some dairy substitutes, like coconut or almond milk, are really bad for the environment. If you have something more local with a lighter carbon footprint on the planet, go for it.
D for Dawdle
The best part about these pancakes is how easy they are to make, a dawdle in fact. They use only 6 ingredients (that you probably have in your pantry) and there’s no funny business with melting butter or sifting flour. It’s quite literally mis and cook. Now, don’t forget the salt in the recipe as this is what makes the pancakes rise in combination with baking powder. Without salt, they won’t rise as well.
Plantain Banana Variant
I’ve also made this recipe with plantain bananas and they’re great too! A few notes
- Use only plantain bananas with black skin (that’s how you know they’re ripe). The flesh will be yellow-brown and soft.
- Plantain banana pancakes need to cook for longer – don’t hesitate to spread them flatter and wait until bubbles form over the entire surface of the pancake before flipping over.
- These pancakes are not as sweet as sweet banana pancakes – cue, more honey or maple syrup on top.
Ready to cook?
- 2 ripe bananas, mashed
- 2 cups oat milk
- 1 tsp ground cinnamon
- dash salt
- 1 tsp baking powder
- 200g plain flour
- Whisk bananas, oat milk and cinnamon until smooth(-ish)
- Add dry ingredients and whisk again
- The batter will be thick
- Using a non-stick pan (and vegetable oil to your taste), cook until bubbles dot the surface, 2 to 3 minutes
- Flip and cook the other side
- Serve warm with maple syrup, jam or your favorite spread