Description
These 4 Ingredient Vegan Banana Oatmeal Pancakes are a quick and healthy breakfast option perfect for busy mornings. Made with simple pantry staples like bananas, oats, coconut milk, and chia seeds, they’re naturally sweetened and packed with fiber and protein. Cooked on the stovetop with a touch of coconut oil, these fluffy pancakes are delicious served with fresh fruit and nut butter.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 2/3 cup coconut milk (or any plant-based milk)
- 1 heaping tablespoon chia seeds
- coconut oil (for cooking)
Instructions
- Prepare the Batter: Add the bananas, oats, coconut milk, and chia seeds to a blender. Blend until smooth, breaking up the bananas first if your blender isn’t very powerful to ensure even mixing.
- Heat the Skillet: Place a skillet over medium-high heat and melt a small amount of coconut oil to prevent sticking and add flavor.
- Cook the Pancakes: Pour about 3 tablespoons of batter for each pancake onto the hot skillet. Use a spatula to slightly spread the batter into a circle. Cook until the edges look set and bubbles form on the surface, then carefully flip and cook the other side until golden.
- Serve: Remove pancakes from the skillet and serve immediately with your choice of fresh fruit and nut butter for added taste and nutrition.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- If batter is too thick, add a little more coconut milk to reach desired consistency.
- Cook pancakes on medium-high heat to avoid burning while ensuring the inside cooks through.
- These pancakes can be made gluten-free by ensuring the oats used are certified gluten-free.
- Leftover pancakes store well in the fridge for up to 2 days or can be frozen for longer storage.
