Vegan Pancakes

Name: Vegan Pancakes
Cuisine: American
Ingredients: 3 cups gluten-free rolled oats; 2 1/4 cups unsweetened almond milk (or plant-based milk of choice); 2 medium spotty bananas*; 2 tablespoons sugar or 2 medjool dates, pitted; 1/2–1 teaspoon cinnamon; 1/4 teaspoon vanilla extract; 1/2 cup of: chocolate chips or blueberries or crushed nuts, etc (or a combination of each) – stir in at end

3 steps

Updated at: Mon, 22 Jan 2024 10:19:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories865.3 kcal (43%)

Total Fat24.3 g (35%)

Carbs152.7 g (59%)

Sugars54.7 g (61%)

Protein20 g (40%)

Sodium225.7 mg (11%)

Fiber18.6 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 cupsrolled oats

gluten - free

2 ¼ cupsunsweetened almond milk

or plant-based milk of choice

2bananas

medium spotty

2 tablespoonssugar

or 2 medjool dates, pitted

½ teaspooncinnamon

¼ teaspoonvanilla extract

½ cupchocolate chips

or blueberries or crushed nuts, etc, or a combination of each, stir in at end

Instructions

Step 1

Heat a non-stick pan on medium low.

Step 2

Add all of the ingredients to a high speed blender and blend until smooth.

Step 3

Use a 1/3 cup measuring up to scoop the batter onto the heated pan. We recommend only cooking 1 pancake to start to see if you need to modify the heat of the pan. Allow the pancake to cook until bubbles appear around the edges, then flip and cook until golden.

Notes

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