Hi.

I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

Banana Pancakes with Strawberry Syrup

Banana Pancakes with Strawberry Syrup

If you follow me on Instagram, you already know by now that we really REALLY like our oatmeal around here.  But we also enjoy a nice stack of pancakes every now and then too.  And if they were healthier for us, we’d enjoy them a lot more often!  So I took our main go-to breakfast ingredient and tried to incorporate it into our other favorite breakfast meal and tried to achieve a healthier balance by combining the two.  Instead of using processed all-purpose flour like in my traditional pancake recipe, I used oats to make flour as the base in this recipe, so we can guiltlessly enjoy a hot stack of pancakes for breakfast more often.  With just a few other simple ingredients and a few quick pulses in the blender, you can enjoy these healthy vegan, gluten-free pancakes with the satisfaction of knowing that you’ve just eaten a well-balanced breakfast. 

Servings Prep Time Cook Time Total Time
1 dozen 5 mins. 10 mins. 15 mins.

Ingredients:

  • 1 cup old fashioned rolled oats
  • 1 ripe banana
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Olive oil for greasing pan or griddle, unless you use a non-stick pan

Directions:

  1. Place oats and cinnamon in blender and blend on high until the oats are ground into a powder. 
  2. Add the banana and pulse a few times until mashed into the ground oats.
  3. Then add the almond milk and vanilla extract to the blender and pulse just until everything is mixed. 
  4. Heat a griddle or a pan over low to medium heat.  Lightly grease with olive (if you are not using a non-stick pan). 
  5. Using a ladle, spoon pancake batter onto griddle or pan and cook until the face-up side starts to brown and dry up around the edge and the face-down side achieves a golden-brown color.  Then flip and continue to cook until the other side is golden-brown (use a spatula to slightly lift to peek). 
 Give the oats and cinnamon a few long pulses...

Give the oats and cinnamon a few long pulses...

 Until they look like this.

Until they look like this.

 Throw the banana in the blender and give it a few quick pulses.

Throw the banana in the blender and give it a few quick pulses.

 Then add the almond milk and puree until combined.

Then add the almond milk and puree until combined.

 I pour my batter into a measuring cup so it's easier for me to get my ladle in there to spoon out uniform amounts onto the griddle. 

I pour my batter into a measuring cup so it's easier for me to get my ladle in there to spoon out uniform amounts onto the griddle. 

 Using a ladle for measuring batter will give you perfectly stackable pancakes!

Using a ladle for measuring batter will give you perfectly stackable pancakes!

For the Strawberry Syrup:

Rinse the pancaked batter out of the blender and dry it out.  Combine 4-6 strawberries in the blender with ¼ cup of maple syrup.  Blend until the strawberries are completely pureed into the syrup.  Pour over pancakes and enjoy! 

Toddler Tip:

Let your toddler mash the banana for you before putting it into the blender!

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