Are you ready to revolutionize your breakfast routine with the most delicious, guilt-free pancakes you've ever tasted? These Gluten-Free Vegan Banana Oat Blender Pancakes are about to become your new morning obsession! Imagine whipping up a stack of fluffy, nutritious pancakes in just 15 minutes, using nothing more than a blender and a handful of simple ingredients. Whether you're a health-conscious foodie, following a vegan diet, or just looking for a quick and delicious breakfast, these pancakes are your ultimate solution to a boring morning meal.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- 1 cup almond milk
- 1 tablespoon flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Begin by gathering all your ingredients: 1 cup of rolled oats, 1 ripe banana, 1 cup of almond milk, 1 tablespoon of flaxseed meal, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and a pinch of salt.
- In a blender, add the rolled oats and blend them until they reach a fine flour consistency. This should take about 30 seconds to 1 minute.
- Next, add the ripe banana to the blender. Make sure it is well-mashed for easier blending.
- Pour in the almond milk, and then add the flaxseed meal, baking powder, cinnamon, and a pinch of salt to the blender.
- Blend all the ingredients together until you achieve a smooth batter. This should take about 30 seconds to 1 minute. If the batter is too thick, you can add a little more almond milk to reach your desired consistency.
- Once the batter is ready, heat a non-stick skillet or griddle over medium heat. Allow it to warm for a few minutes.
- To test if the skillet is ready, sprinkle a few drops of water on it; if they sizzle and evaporate quickly, the skillet is at the right temperature.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Be sure to leave enough space between pancakes as they will spread slightly.
- Cook the pancakes for about 3-4 minutes on one side. You will know they are ready to flip when small bubbles form on the surface and the edges appear set.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side until golden brown.
- Once cooked, remove the pancakes from the skillet and keep them warm on a plate. Repeat the process with the remaining batter.
- Serve your gluten-free vegan banana oat pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, or nut butter.
Tips
- Banana Ripeness Matters: Use a very ripe banana for maximum natural sweetness and better binding.
- Blending Technique: Blend the oats first to create a fine flour-like consistency for smoother pancakes.
- Consistency is Key: If your batter seems too thick, add a little more almond milk. If too thin, let it sit for a minute or add a bit more oats.
- Heat Control: Medium heat is crucial - too hot, and your pancakes will burn; too cool, and they won't cook properly.
- Avoid Overcrowding: Leave enough space between pancakes in the skillet to ensure even cooking and easy flipping.
- Don't Flip Too Early: Wait for those small bubbles to form on the surface before flipping to ensure a perfect golden-brown exterior.
- Keep Warm: If making multiple batches, keep cooked pancakes in a warm oven (around 200°F) while preparing the rest.
- Get Creative with Toppings: Try fresh berries, a drizzle of maple syrup, almond butter, or a sprinkle of extra cinnamon for added flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
