Beautifully Basic Vegan Pancakes

Print

Beautifully Basic Pancakes

Yield 2

Makes 2 pancakes

ingredients

• 2 ripe bananas
• ½ cup (120 ml) almond milk
• ½ cup (120 ml) filtered water
• 1 cup (90 g) old-fashioned or gluten-free rolled oats
• ½ cup (45 g) almond meal
• 2 teaspoons baking powder
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher sea salt
• 2 tablespoons chia seeds or 1 large egg
• 2 teaspoons canola or avocado oil or vegan butter

Instructions

1. In a blender, combine the bananas milk, water, oats, almond meal, baking powder, vanilla. cinnamon, salt, and chia seeds or egg. Blend, starting on low, then bringing it up to medium-high speed, until smoot 30 seconds to 1 minute.
2. Heat a large nonstick skillet or griddle over medium heat, add 1 teaspoon of the oil or butter, and swirl to coat the bottom of the pan. When the pan is hot, use 1/3 measuring cup to portion pancakes.
3. Spread the batter out with the back of a spoon, and cook until set on the bottom and a few bubbles appear on the surface, about 2 minutes, then flip and cook on the second side until lightly browned on the bottom, about another 2 minutes.
4. Transfer the pancakes to a plate. Swirl the remaining teaspoon oil into the pan and repeat with the remaining batter.
5. Top however you wish, just remember to account for calories and macronutrients.

Nutrition Facts

Calories

518

Fat

24 g

Sat. Fat

3 g

Carbs

67 g

Fiber

13 g

Net carbs

54 g

Sugar

18 g

Protein

14 g

Sodium

829 mg

Cholesterol

0 mg