Hearty, warming, naturally sweet.
Everything you want your breakfast to be. Maybe even more.
Bananas are an essential part to pretty much every one of my breakfasts. Whether it’s sliced up and eaten with a bowl of cereal, sitting atop a slice of peanut butter toast, or accompanying my pancakes, I have to get my banana fix every morning. Ripe spotted bananas get me real excited.
Two odd breakfast facts about me:
- I’m a very routinely person so I end up eating the exact same breakfast five days in a row. Either cereal and milk or something with banana and peanut butter.
- When I eat pancakes, I like to eat my stack by tackling each pancake on its own. Which is why mini pancakes are awesome!
If you follow us on Instagram, you’ve probably seen several installments of my Coconut Flour Pancakes. They are perfection. However, on this particular day, my house had absolutely no eggs. Which meant I couldn’t rely on my default pancake recipe for breakfast. Sad sad… But my mind was set on having pancakes, and ones that weren’t made with regular flour. In come these vegan and gluten free pancakes!
These Banana Oatmeal Pancakes are made vegan by substituting in flax egg, pureed banana, and almond milk, and made gluten free with coconut flour and homemade oat flour. These two types of flours will keep you full without weighing you down early in the morning. After all, a good breakfast should energize you!
Peanut butter and banana is a well-loved pairing, and for a good reason! Since the pancakes have banana in them, it only felt right to have a peanut butter element. While smearing natural peanut butter over each pancake is enjoyable, I wanted to create a sauce that would eliminate the need for additional maple syrup all while extending the use of my peanut butter. At first, I was skeptical about peanut butter and yogurt together. Tangy peanut butter did not sound very appealing, but after trying it, I’m obsessed! The yogurt does not hinder the peanut butter flavour whatsoever. Along with some almond milk, it creates a pourable texture perfect for pancake-topping. Like I said, obsessed.
Please note that the Creamy Peanut Butter Sauce is not vegan. A vegan alternative is included under the notes section of the recipe. Saying that, I have created a vegan-friendly version of the sauce that will be shared with you all once I complete the recipe testing!
Topped with more sweet banana and a cacao nibs for some crunch, these Banana Oatmeal Pancakes are the perfect weekend-morning treat. This recipe can easily be multiplied for a larger yield.
- Pancakes
- ½ tbsp ground flax seed
- 1 tbsp water
- ½ banana, mashed (¼ cup mashed)
- ¼ cup oats* (both quick cook or old fashioned is fine)
- ½ tsp baking powder
- A pinch of pink salt
- ¼ tsp vanilla
- 2½ tbsp almond milk
- ½ tbsp oil (I used grapeseed this time)
- A dash of cinnamon (optional)
- 1 tbsp + 1 tsp coconut flour
- 1 tbsp cacao nibs
- Peanut Butter Sauce
- 1 tbsp natural peanut butter
- 2 tbsp Greek yogurt**
- 1 tsp maple syrup
- A dash of cinnamon (optional)
- 1 - 2 tbsp almond milk
- In a small mixing bowl, combine ground flax seed and water to make flax egg. Let it sit for about 3 to 5 minutes to thicken up.
- Meanwhile, mash banana by hand or puree in a food processor.
- Grind oats into a fine flour using a coffee grinder or a food processor.
- Add mashed banana, baking powder, salt, vanilla, almond milk, and oil to flax egg. Mix well.
- Add oat flour, cinnamon, and coconut flour to wet mixture and mix until thoroughly combined.
- At this point, you can either add the cacao nibs to the batter or top the pancakes before flipping on the griddle.
- Heat a griddle or frying pan over medium heat. Use a very generous tablespoon for each mini pancake.
- Turn the heat down to medium-low and cook until the edges begin to dry. Flip and continue to cook until the centre is cooked through and no longer squishy. These pancakes need to be cooked at a lower temperature for a longer period of time.
- While pancakes are cooking, prepare peanut butter sauce. Warm the peanut butter in the microwave for 10 seconds. Add yogurt, cinnamon, maple syrup and mix well. Add almond milk 1 tablespoon at a time until desired consistency is reached.
- Serve pancakes hot with creamy peanut butter sauce, sliced bananas, and extra cacao nibs.
**Vegan option: Use a non-dairy yogurt
Recipe adapted from Minimalist Baker
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