You've probably heard of the just 3-ingredient banana oat pancakes published on Pinterest a few years ago? These are pancakes made with oats, a banana and vegetable milk (or water). I had already tried them at the start of my transition to veganism and was not satisfied; So I moved on.
Last winter I occasionally wanted to eat pancakes for supper when I was alone with my son, but I didn't want to eat my conventional pancakes which are sweeter and made entirely from white flour. So I made these and finally, we love them! It's a bit like the evolved version of the 3-ingredient pancakes: you know me, I can't stick to just 3 ingredients!
Make 11 small pancakes
* It’s enough for my boyfriend, me and Adam. Don’t be shy to double the recipe!
1 cup quick oats (oatmeal)
1 cup all-purpose flour
1 tablespoon of brown sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 large banana or 2 small, ripe (speckeled)
1.5 cups of water (you could use plant milk)
1 teaspoon of vanilla extract
1 teaspoon of apple cider vinegar
Vegetable oil for cooking
Maple syrup for garnish
In the blender, grind the oats into flour, then transfer to a bowl with the all-purpose flour, brown sugar, baking powder and salt. Mix.
In the blender, reduce the banana, water, vanilla and vinegar to a smooth cream. Pour over the flour mixture and whisk until well blended.
Heat a non-stick skillet over low-medium heat. Add about 1 teaspoon of vegetable oil (just enough to grease the entire surface if you spread it well with a brush) and form your pancakes. I use about 1/4 cup of batter to make a small pancake. Once bubbles form on top and only the center is moist, turn pancake over and cook for about 1 minute. Keep warm in the oven until ready to serve and continue for the remaining dough.