Authentic Vegan Banana Pancakes – a delicious recipe with Oats, Milk, Wholemeal Flour, Baking Powder, Chia Seeds. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Put all the items into a large bowl and blend with a hand blender.
2
Spray or drizzle oil in a nonstick pan, and spread around with a paper towel. Heat on low-medium heat (don't go higher!).
3
Pour in a small amount of the batter. The pancakes should be small and thick. Pop a lid on and let the pancake cook gently. When the side facing you starts to bubble, the other side is done. Time to flip! Once flipped, let the other side cook as well. After a minute or so, have a peek at the underside using a spatula. When it's nice and brown (but not burnt!), it's ready.
4
Repeat with remaining batter. If you have a large pan, you can cook two or three small pancakes at the same time. Alternatively, if you're feeling particularly flashy, then you can cook with two pans at the same time. Serve straight away or stack the pancakes on a plate in a warm oven until you're ready to eat.
5
Don't forget oven gloves when you take them out.
300
kcal
Calories
6
g
Fat
53
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Oats, 1 cup Soy Milk, 1 cup Wholemeal Flour, 2 Tablespoons Baking Powder, and more.
Yes, Authentic Vegan Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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