simple banana pancakes
If you love pancakes, you'll love how easy these banana pancakes are!
Servings 5 pancakes
Ingredients
- 2 bananas + 1 banana, sliced (for serving)
- 1 C rolled oats
- 1 C nondairy milk
- ¼ C chickpea brine (drained from canned chickpeas)
- ¼ teaspoon cinnamon
- 1 to 2 tablespoon coconut oil, for cooking
- maple syrup, for serving
Instructions
- In a blender, combine the 2 bananas, rolled oats, nondairy milk, chickpea brine, and cinnamon until very smooth.
- Heat a nonstick pan over medium heat and add 1 tablespoon of coconut oil or vegan butter. Spread it around with a paper towel so the pan has a thin even coating of oil.
- Pour about a ½ cup of batter into the center of the pan. Let it cook on one side for 1 ½ to 2 minutes. Only flip when the batter starts to bubble on the surface and the edges are looking a little bit cooked. Flip and cook on the other side for 1 ½ to 2 minutes. Remove onto a wire rack to let the steam escape.
- Serve with sliced banana and maple syrup.
