Vegan Banana Pancakes
100kcal
Ingredients
- 1 ripe banana
- 200 ml milk
- 1 tablespoon coconut oil
- 30 g oats
- 120 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoon sugar
Method
- Place all of the ingredients in your food processor or blender (I use a NutriBullet) and blend. If you're not using a blender, mash up the banana, add the coconut oil (melted), milk, and dry ingredients and whisk to combine.
- Use a non-stick pan and spray a little bit of cooking oil or brush some coconut oil over the pan.
- Spoon out a ladleful of pancake batter onto the pan, and cook on one side until bubbles come to the surface (~1 - 2 minutes). The pancake should slide easily when you move it with your spatula.
- Flip and cook on the other side, then remove and place on a plate.
- Repeat this step until you've used all of your batter - you can cook more than one pancake if you have room in your pan.
- Top with your choice of toppings and enjoy!
Nutrition
Calories100kcalCarbohydrates18gProtein2gFat2gSaturated Fat2gPolyunsaturated Fat0.2gMonounsaturated Fat0.3gCholesterol2mgSodium51mgPotassium98mgFiber1gSugar5gVitamin A42IUVitamin C1mgCalcium55mgIron1mg
Notes
These pancakes are obviously best enjoyed fresh and warm, but you could also make ahead of the time and keep in a ziplock bag in the fridge or freeze and store for up to 3 months.