Spiced Banana Oatmeal Pancakes – Soy Fat Nut & Gluten Free
Pancakes Are What is Up for the Vegan Breakfast
Those of you who visit this site frequently for recipes may have noticed that I haven’t been in the kitchen much lately. The reason is because I’d been on an elimination diet for a month, which was followed by a sulfite free diet. All because I suddenly developed the strangest allergic reactions to foods I’ve been eating without a problem my entire life. A series of increasingly alarming responses, the last of which required emergency treatment with an Epi-Pen got my medical team’s attention (mine too!)
To figure out what the triggers were, we cut everything out of my diet except organic vegetables and SOME fruit. I’ve been gradually adding things back in and discovered that I am now reactive to packaged tofu (not fresh), wheat, gluten, sulfites, and almonds. Still have a way to go because you only add one new thing every 3-4 days, but I feel SOOOO much better.
Rice, millet and oats seem to be okay, so I am about to get real creative with those three along with the foods that I AM okay to eat. Because if you are like me, once you get tired of eating just fruit or a smoothie for breakfast, you want something delicious that falls within the “comfort food” category. And these banana oatmeal vegan pancakes fit the bill quite nicely.
I was quite pleased with myself watching my daughter and her friend scarf these pancakes down like there was no tomorrow. The recipe is ridiculously easy and the pancake mix whips up in your food processor in just a few minutes. As written the recipe makes 8-9 four-inch pancakes which was just right for the three of us. If your family is larger or you want batter left for the next day or you want bigger pancakes, feel free to double the recipe.
These are the pancake ingredients…as you see, nothing fancy or a challenge to find. You probably already have all these things in your kitchen cabinet somewhere.
Prepping the Ingredients
Make sure that your banana is nice and ripe, with nice black spots on it for the best flavor and nutrition. I used rice dream because of the allergy situation I’m dealing with, but feel free to use any plant milk. I’m sure nut milk or soy milk would give an even better texture and flavor.
Unless you have oat flour sitting around your house, just grind up some old fashioned oats by whirring 4 cups of uncooked oats in your food processor for 45-60 seconds or until pulverized. I’ve been buying the certified gluten free ones to eat if I just have oatmeal, but here I figured it was a good time to use up this box of organic oats I’d purchased at TJs some months back.
Add dry uncooked oats to your food processor
Process 2 cups uncooked oats for 30-60 seconds until a fine flour is formed. Measure to make sure you have sufficient quantity of oat flour before adding the remaining ingredients!
Mixing The Pancake Ingredients
Now it’s time to get down to the good part. Throw everything into the food processor – the dry spices, the salt, the plant milk and the banana. Process until smooth and ingredients are well mixed, then let the mixture blend until it’s kinda fluffy.
You should then let the mixture sit for about 10-15 minutes. The oats absorb some of the liquid and the banana flavor. After that, check your mixture for thickness – you may need to add more plant milk to thin it out.
Start with 1/4 cup then process, then add another 1/4 cup and process again until desired consistency is reached. You should be able to pour the pancake batter from a cup or ladle.
Cook for 1-2 minutes on each side, just until bubbles form in the center and the pancake is a toasty brown. Then flip to the other side.
Serve with your favorite pancake toppings. Mine is vegan butter and maple syrup so that is what you see here.
If you are expecting something light and fluffy, you will be sorely disappointed. As you can see, these vegan pancakes rather dense in texture without the use of eggs, but they are definitely not chewy or tough. Hey, the kids rated them a “this is yummy” success, they were a snap to whip up, and cleanup was a breeze.
Around here, that is a trifecta of wonderfulness! Please come back and rate the recipe and show us a picture of your creation.
- 1-1/2 cups oat flour
- 1-1/2 cups Rice Dream
- 1 large ripe banana
- ⅛ tsp (or more to taste) ground nutmeg
- ⅛ tsp (or more to taste) ground cinnamon
- ½ teaspoon sea salt
- Additional ½ cup Rice Dream
- 1 T coconut or avocado oil (for the pan - optional)
- Sliced bananas, fruit puree, berry compote or maple syrup
- Vegan butter (optional but it definitely adds to the experience)
- Measure out 2 cups of old fashioned oats, and add them to your food processor. Process for 30-60 seconds (depending on your food processor's power) until you get a fine flour. Measure it to make sure you have a sufficient quantity of flour before moving on.
- Add your banana and the remaining ingredients to the oat flour.
- Pulse a few times, then process until smooth and fluffy. I let mine whir about 40 seconds after pulsing to blend.
- Let mixture sit for 10-15 minutes, then add another ¼ cup at a time of plant milk to loosen batter so that it can be poured. Only add how much you need to thin the mixture out.
- Add 1 Tbls oil to a heavy non-stick pan and rub it around with a piece of paper towel. You will use this oiled towel between pancakes to make sure pancakes don't stick if your pan is old like mine.
- Place pan over medium heat. When hot, put about ¼ cup of batter (1 small ladle) into center of pan and spread it out evenly to a 4" circumference. Pancakes should be no more than ¼" thick.
- Cook 1-2 minutes, then flip and repeat on the other side. Pancakes should be a nice rich brown.
- Top with your favorite toppings and enjoy!
Category: Breakfast
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