These pancakes are so light and fluffy, you would never guess they’re made without dairy, eggs, or gluten! And the best part is that you probably have everything you need in your kitchen to make them.
With this recipe you could always make them even more adventurous by adding chocolate chips or strawberries but they’re honestly so good on their own that they don’t really need anything else. It’s one of those classic pancake recipes that you’ll want to keep making regularly, if not have as your go-to.
Whether you want to make pancakes for someone special this weekend or have them all to yourself, these are perfect and will leave you wanting more!
2 cups rolled oats
1/2 cup banana, mashed into paste
3/4 cup almond/hazelnut milk
1 tablespoon apple cider vinegar
1 tbsp vanilla extract
1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon salt
Banana, to serve
Maple syrup, to serve
Place all the ingredients into the blender or food processor, the wet ingredients first and coconut oil last. Blend on high until smooth. Lightly grease a pan and warm over medium-low heat. Pour the batter into the pan and cook on each side, waiting until the edges are firm with small bubbles before flipping. Both sides should now be golden brown.
Serve warm with maple syrup and banana. Enjoy!