Oh, hey there. Long time no see.
I know it’s been a week since my last post, but I’ve been missing half of my kitchen so I do have a legit excuse. But, I am happy to report that we’re now all settled into our new place, with kitchen unpacked and put in place, and I’ve finally found a room with beautiful natural lighting to take my photos in!
You guys, I’m so happy I could just squeal.
So here’s the deal. I love pancakes. You know this. And if you didn’t know, now you know.
But just in case we’re strangers…hello, my name’s Dana, I’ve been a pancake addict for about 25 years now. And I have no intention of changing that.
So glad we could meet.
You see, When I started my wee little blog back in September of 2010, I didn’t know what the ‘H’ I was doing. But I’d never blogged before so I didn’t expect much of it. However, in my year and a half of working and eating and baking and photographing and succeeding and failing my way through this thing, I think I’ve found one of my niches in the great wide food blogosphere. And that is providing the world with tasty, healthier-for-you pancake recipes.
Sometimes vegan. Sometimes not. But always delicious.
This one features bananas. And although I blogged about these cakes before, I’ve since revamped the recipe slightly, improved them, and snapped some seriously drool-worthy photos. So I considered them worthy of revisiting. Hope you don’t mind.
Alongside coffee on a leisurely weekend morning, this is just about my heaven. My little slice of pancake heaven.
The recipe is still incredibly healthy with whole grains, no refined sugar, and very little oil. And the taste is out of this world. So much so that I almost renamed them vegan banana bread pancakes because they taste so much like that. But since that’s a recipe experiment for another day, I’ll leave a good thing alone.
Vegan Banana Oat Pancakes
yields 5 medium pancakes
1 teaspoon baking powder
1.5 Tablespoons agave or sugar (use honey for non-vegan)
1 Tablespoon flaxseed
2.5 Tablespoons water
pinch of salt
1 Tbsp. canola oil
1 teaspoon vanilla extract
3 Tablespoons milk (I used almond)
1/2 cup old fashioned oats
1/4 cup whole wheat flour (or sub other flour)
Method | Make flax egg by combining water and flaxseed in a small dish, stirring and letting set for 5 minutes. Mash the banana and baking powder together, then add salt and agave nectar or honey. Add the oil, egg, vanilla, milk and stir. Then add the oats and flour and stir until just combined. Add another splash of milk if the batter appears too thick.
Scoop batter onto a greased skillet over medium heat (not too high or they’ll burn) and cook for 2-4 minutes on each side or until golden brown. They will appear a little soft in the middle but that’s kind of what you’re going for as they’ll be a bit more dense and chewy than a traditional pancake. Serve warm with desired toppings.
If you’re vegan, I’d recommend sticking to just a few more banana slices and a little maple syrup. But if you’re a honey lover like me, try a little peanut butter, banana and honey on top. I think you’ll find the flavor combination life changing.
The texture of these cakes is incredibly moist, a little chewy from the oats, and delightfully dense from the banana. Yet, they still have a fluffiness to them that I adore. The banana flavor is definitely present but not overpowering. And if you love bananas, you’ll love these pancakes. I think you’ll find that they’re just the right amount of sweet, and despite their decadent appearance, they’re surprisingly healthy in the way of pancakes.
I made these on Sunday morning and slipped slowly into weekend breakfast bliss with each bite. I think they just kept getting better as I carefully cut my way through them, saving the best few bites for last. These are no doubt a staple in my kitchen and I’d love it if they became one in yours, too.