Oaty pancakes

These pancakes are packed with nutrients to kick-start your day. They are hearty and delicious. These are great for kids of all ages too!

Top them with something simple like butter and maple syrup. Or load them up with a nut butter and molasses.

These are also great cold, so pack them for your next outdoor adventure!

They keep well in the fridge for a few days. Just reheat in a microwave or toaster oven.

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Oaty Pancakes

Yield 8-10

Author Jaclyn McNeely

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

Saturdays are for pancakes in our house, we hope you pick up the tradition too!

Ingredients

• 2 ripe bananas
• 3 tablespoons maple syrup or honey
• 2 cups plant-based milk (more if needed - I like to use soy or oat)
• 1 teaspoon vanilla extract
• 3 tablespoons olive oil
• 1.5 cups rolled oats (pulsed in a food processor to achieve a course flour)
• 2 cups flour of choice (I use oat flour. Spelt is also nice)
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons each of: chia seeds, hemp hearts, and ground flax seeds

Instructions

1. In a small bowl mash the bananas. Stir in the maple syrup, milk, vanilla extract and oil. Set aside.
2. In a medium size bowl combine the dry ingredients until combined.
3. Stir in the banana mixture to the dry ingredients until incorporated. Add more milk if needed.
4. Heat a medium sized skillet over low to medium heat. Pour one large spoonful of batter to form a pancake. Cook until firm, and flip to cook the other side (about 1-2 minutes per side depending on consistency and temperature). Repeat with remaining batter.
5. Spread with a plant-based butter, and top with your favorite toppings. I like a spread of almond butter, a drizzle of maple syrup or molasses, and fresh berries. Yum Yum!