I am very excited to announce this collaboration with the sweet and talented Chef Joanna from shapeupfridge.com who includes many vegan recipes on her website. She contacted me to see if we can work on something for our audiences, so we came up with the idea of an easy, vegan banana pancake recipe. It's so easy to re-create that pretty much anyone can do it. Also, you can store the batter in the fridge or freezer to toast for another day. It can even be made gluten-free by just replacing the flour with a gluten-free one (e.g. spelt flour).
Vegan Banana Oat Pancakes
Makes 12-15 pancakes
Ingredients (metric measurements included)
1 medium ripe banana, mashed
1 1/2 Tbsp. (or 15g) olive oil
1 1/2 Tbsp. (or 15g) maple syrup
2 tsp. (or 8g) baking powder
1/4 tsp. (or a pinch of) sea salt
1-1 1/4 cup (or 240-300ml) non-dairy milk
3/4 cup (or 96g) oat flour (can grind your own)
3/4 cup (or 96g) flour (or gluten-free flour)
1/4 cup (or 32g) almond flour
1/4 teaspoon (or a pinch of) cinnamon (optional)
1/4 cup (or 38g) chocolate chips or fruit
1. Whisk all the wet ingredients together, then add all the dry ingredients except chocolate or fruit. Just stir to mix. Fold in the chocolate or fruit at the very end.
2. Spoon a tablespoon or two of batter onto a lightly greased and heated non stick pan. Wait until bubbles form and then careful flip pancakes over.
Tip: Keep warm in a 200 F oven if waiting to serve.
These pancakes are great to make the day ahead. Just store them in between wax paper in a ziploc or airtight container. Toast them when you're ready to eat them!
It lasts 4 days in the fridge and 1 month in the freezer.
I would like to thank the gorgeous Joanna again for this collaboration. Make sure you visit her website for more delicious and healthy recipes from cuisines from all around the world!
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