Vegan Banana Oat Pancakes

 
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If you ask me, pancakes are good no matter the shape, form or size. Pancakes are pancakes. I made these vegan banana oat pancakes with some plant based protein made by my friends over at MD Logic Health

I was super impressed that this protein powder cooked up very well. If you have ever cooked or baked with protein powder then you know that they can be a little tricky to work with. After I tested this recipe a few times, I would definitely say that I nailed it.

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The Ingredients

The main players are:

Bananas

Oat Flour

Almond Milk

Plant Based Protein

These ingredients make up the base of the pancakes while the other ingredients kind of supplement the base.

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The texture of these pancakes is a little heartier than regular pancakes but they are still tender and filled with flavor from all of the ingredients.

These pancakes also take a little longer to cook than regular pancakes but they are totally worth the wait. Just watch them closely so they don’t burn.

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If you make these pancakes, don’t forget to tag me @livelymeals on Instagram.

Vegan Banana Oat Pancakes

Yield: 4-6 pancakes
Author:
prep time: 5 Mcook time: 10 Mtotal time: 15 M
Vegan banana oat pancakes with an extra boost from plant based protein.

ingredients:

  • ½ cup + 2 tbsp almond milk
  • 1 tbsp apple cider vinegar
  • ¼ cup mashed banana (about 1 medium banana)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup oat flour
  • ¼ cup MD Logic vanilla protein powder
  • Pinch of salt
  • Coconut oil for cooking

instructions:

How to cook Vegan Banana Oat Pancakes

  1. In a large bowl, mix the almond milk and apple cider vinegar together. Let this mixture sit for a couple of minutes. Then stir in the mashed banana, maple syrup, and vanilla extract. Then fold in the cinnamon, baking soda, oat flour, protein powder and salt. Mix just until combined.
  2. Preheat a nonstick skillet over medium heat. Add about a tsp of coconut oil the pan. (add more as needed) Scoop out about 1/3 cup of batter for each pancake. Pour onto the skillet and cook for about 2-3 minutes on each side. These make take longer to cook than typical pancakes would. Serve immediately. Store any leftovers in the fridge for up to 3 days.
 
Jasmine ComerComment