If you’re anything like me, you love breakfast foods. I love pancakes, granola, waffles, oatmeal, cereal, French toast, etc. Especially baked oatmeal! And when you switch from the standard American diet to a gluten-free/vegan one, you have to make a few changes and substitutions to make your old recipes. Pancakes are one of those things that need some different ingredients to make work. But rest assured – your pancakes will still be delicious! And so much better for you. 🙂
We usually double the recipe and make more than we need. You can also add mix-ins to the batter. Try chopped nuts or nondairy chocolate chips. Or you can add fruit to the mix or putting sliced bananas on top of the pancakes before you eat them. Sooo good.
Like I said above, I adore breakfast, so we have lots of breakfast recipes here on the blog! Check out our long list of baked oatmeals, like French toast, chocolate PB pecan, blueberry pie, and chocolate zucchini or other dishes like blueberry chia seed pudding, PB granola, and breakfast cookies! Yum!
Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 1 large banana, mashed
- 1 tsp vanilla extract
- 1 cup nondairy milk
- 1 1/4 cup ground oats (or 1 cup GF all-purpose flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tbsp coconut oil
Whisk mashed banana, vanilla extract, and nondairy milk together. Set aside.
In a separate bowl, mix ground oats, baking powder, baking soda, and cinnamon together.
Add the dry ingredients into the wet. Mix until just combined.
Add coconut oil to a non-stick pan or griddle medium heat.
Ladle a quarter cup of the batter to the pan. Flip when it's bubbly. Cook about two minutes on each side.
Top with maple syrup, bananas, walnuts, coconut whipped cream, or any other topping you'd like.
*Recipe makes enough for 2 people.
**Inspired by Vega.