1

ABOUT THE RECIPE:

These Yummy Banana-Oat Pancakes are easy to whip up first thing in the morning, for a comforting favorite that will please adults and kiddos alike!

Makes 8 to 10 pancakes
Gluten-free

2

INGREDIENTS:

1 cup gluten-free,quick cooking rolled oats
3/4 cup plus 3 tablespoons unsweetened nondairy milk, plus more as needed (see note)
1 slightly rounded cup peeled and thinly sliced bananas
1 teaspoon baking powder
1 tablespoon extra-virgin olive oil, plus more for pan
2 tablespoons maple syrup, plus more for serving
1/4 teaspoon sea salt
Blueberries, for serving (optional, see variation)

3

INSTRUCTIONS:

Preheat the oven to 200 degrees F. Lined a large, rimmed baking sheet with unbleached parchment paper.

4

To make the batter, put all of the ingredients in a blender and process until smooth. Put a small amount of olive oil in a large, nonstick skillet or griddle over medium heat. Heat the pan until a drop of water skitters across the surface.

5

For each pancake, pour 1/4 cup of batter into the pan. Depending upon the size of your skillet or griddle, you should be able to cook 3 to 6 pancakes in each batch. Cook for 2 to 3 minutes until the under-side is golden and bubbles form on top. Flip each pancake and cook the other side for about 2 minutes, or until the underside of the pancake is golden brown. Repeat with the remaining batter until all pancakes are cooked. (As the batter sits, it will thicken very quickly. Before cooking subsequent batches, you may need to stir in a tiny bit —2 teaspoons, or so—more nondairy milk into the batter, so that it is not too thick for pouring.

6

After each batch of pancakes cook, put them in a single layer on the lined baking sheet and keep them warm in the oven until serving. Serve with plenty of maple syrup topped with some fresh berries, if desired.

7

Chef’s note: For a sweeter pancake, with a hint of vanilla flavor, use sweetened, vanilla flavored nondairy milk in place of the unsweetened variety.

VARIATIONS: Chocolate Chip Pancakes – Add 5 to 6 vegan chocolate chips to each pancake right after the batter is poured into the pan. Blueberry Pancakes – Add 5 to 6 small fresh blueberries to each pancake right after the batter is poured into the pan.

Ingredients

Directions

1

ABOUT THE RECIPE:

These Yummy Banana-Oat Pancakes are easy to whip up first thing in the morning, for a comforting favorite that will please adults and kiddos alike!

Makes 8 to 10 pancakes
Gluten-free

2

INGREDIENTS:

1 cup gluten-free,quick cooking rolled oats
3/4 cup plus 3 tablespoons unsweetened nondairy milk, plus more as needed (see note)
1 slightly rounded cup peeled and thinly sliced bananas
1 teaspoon baking powder
1 tablespoon extra-virgin olive oil, plus more for pan
2 tablespoons maple syrup, plus more for serving
1/4 teaspoon sea salt
Blueberries, for serving (optional, see variation)

3

INSTRUCTIONS:

Preheat the oven to 200 degrees F. Lined a large, rimmed baking sheet with unbleached parchment paper.

4

To make the batter, put all of the ingredients in a blender and process until smooth. Put a small amount of olive oil in a large, nonstick skillet or griddle over medium heat. Heat the pan until a drop of water skitters across the surface.

5

For each pancake, pour 1/4 cup of batter into the pan. Depending upon the size of your skillet or griddle, you should be able to cook 3 to 6 pancakes in each batch. Cook for 2 to 3 minutes until the under-side is golden and bubbles form on top. Flip each pancake and cook the other side for about 2 minutes, or until the underside of the pancake is golden brown. Repeat with the remaining batter until all pancakes are cooked. (As the batter sits, it will thicken very quickly. Before cooking subsequent batches, you may need to stir in a tiny bit —2 teaspoons, or so—more nondairy milk into the batter, so that it is not too thick for pouring.

6

After each batch of pancakes cook, put them in a single layer on the lined baking sheet and keep them warm in the oven until serving. Serve with plenty of maple syrup topped with some fresh berries, if desired.

7

Chef’s note: For a sweeter pancake, with a hint of vanilla flavor, use sweetened, vanilla flavored nondairy milk in place of the unsweetened variety.

VARIATIONS: Chocolate Chip Pancakes – Add 5 to 6 vegan chocolate chips to each pancake right after the batter is poured into the pan. Blueberry Pancakes – Add 5 to 6 small fresh blueberries to each pancake right after the batter is poured into the pan.

Yummy Banana-Oat Pancakes
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