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We haven’t always been a completely vegan cooking home. My husband transitioned around the same time I decided I was going to learn to cook in order to help him realize vegan cooking can be amazing because unlike myself he wasn’t satisfied with sweet potato wedges, a salad, and green smoothies. He is a little more “high maintenance” (even though he pretends he isn’t).
So the first big hurdle for him in transitioning to eating vegan was breakfast. He loved all the staples of a standard american diet, one of them being delicious fluffy pancakes. I also really love pancakes so I made it my mission to learn how to make them even more delicious AND healthier. Also if you say PANCAKES around my 2 year old he goes mental (Pancakes pease!! Mommy pancakes?!? Daddy pancakes?!?). It’s crazy how good a toddlers memory is!
I was never really crazy about consuming baked goods first thing in the morning, so I wanted to make sure it had healthier ingredients. I really like using oat flour these days because it is super easy to make it yourself from your old fashion rolled oats. All you need to do is toss them in a food processor or blender and blend until they are a fine powder. I use Bob’s Red Mill, I love their stuff. It also seems to work pretty well as a regular flour replacement (don’t quote me on that I haven’t tried everything). I feel like I have tried every pancake recipe there is in cookbooks and on Pinterest. With a a few tweaks here and there we were able to come up with this 7 ingredient recipe that turned out amazing! Finally a go to pancake recipe! Simple and delicious. I hope you enjoy too!
Notice my recipe says makes 6 pancakes but I only took pics of 5?! Had to keep my toddler off my stake of pancakes some how 🙂
Add a little homemade almond butter YES PLEASE
- 1½ cups - Gluten Free Oat Flour (make your own by blending GF oats)
- 1 large overripe banana - mashed
- 1 teaspoon - baking powder
- 2 tablespoons - pure maple syrup
- 1 teaspoon - pure vanilla
- 1 chia seed "egg" - (1 tablespoon chia seeds, 3 tablespoons water in a separate bowl, let sit and will thicken)
- 1 cup - dairy free milk of choice, I used Oat Milk
- Mix the oat flour and baking powder together in a large mixing bowl
- Mash banana on a plate and add to the mixing bowl
- Add the maple syrup, vanilla and chia egg
- Add the milk and let sit to thicken up if your batter seems a bit runny.
- Heat up your large non stick frying pan, (if your frying pan tends to stick use a little bit of coconut oil or vegan butter)
- Add about ⅓ cup of batter with a few chocolate chips and when the edges start to show a few bubbles they are ready to flip.
- Serve hot with pure maple syrup, fresh fruit or your fav nut butter
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