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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 57.4
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.1 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Hearty Vegan Banana Oat Pancakes* calories by ingredient
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Hearty Vegan Banana Oat Pancakes*

Submitted by: LEONALIONESS

Introduction

Made with mostly oats instead of lots of flour this lightly sweet, hearty pancake is low calorie and delicious! No added fats or oils. Made with mostly oats instead of lots of flour this lightly sweet, hearty pancake is low calorie and delicious! No added fats or oils.
Number of Servings: 11

Ingredients

    1 c. Almond Breeze Original Almond Milk
    1 Tbs. lemon juice
    1 c. old-fashioned rolled oats (1/2 c. whole, 1/2 c. whirled in a coffee grinder/blender to make oat flour)
    1/2 c. whole wheat pastry flour
    4 Tbs. mashed ripe banana
    1 tsp. almond or vanilla extract
    1 tsp. cinnamon
    1 tsp. baking powder
    dash sea salt, ginger, nutmeg, cardamon

Directions

Prepare your oats. Take 1/2 c. of the rolled oats and whirl into flour. I use a coffee grinder! A few short pulses and I've got nice fresh whole grain oat flour.

Measure the lemon juice into a glass measuring cup. Add the almond milk to 1 cup. Allow to sit and sour. This is vegan "buttermilk".

Mash your banana with the almond/vanilla extract. You can leave a few chunks but generally go for sorta smooth.

Mix all dry ingredients. Add banana mixture. Whisk almond milk mix until frothy before adding to dry mix. Let sit while your pan/skillet heats up.

I like using my electric skillet with a bit of cooking spray to avoid sticking.

If batter is too thick, add a small amount of water until it is a slightly runny consistency. Not watery but not thick and goopy, either.

Pour @ 1/4 c. batter onto skillet and smooth out into approximately 5 circles. Flip when sides begin to brown and air bubbles form on the top. Cook until golden on both sides.

Makes 11 pancakes.

Number of Servings: 11

Recipe submitted by SparkPeople user LEONALIONESS.






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