Forget "one bowl" - this pancake recipe takes zero bowls! The batter mixes entirely in your blender. Pour it right out of the pitcher onto your griddle! These hearty banana pancakes make for a breakfast that feels comforting and decadent, but is really far from it.
1cupunsweetened almond milk
2cupsold-fashioned rolled oatsbe sure to use certified gluten-free oats if necessary
1medium ripe bananaapprox. 6 ounces
1/4teaspoonfreshly ground nutmegoptional
3tablespoonspure maple syrup
2teaspoonspure vanilla extract
Pure maple syrup
Fresh fruitbananas, berries, etc.
Or whatever else you like with your pancakes!
High-powered blender (I use [and highly recommend] a Vitamix)
Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
Let the batter rest for about 5 minutes.
Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It's hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn't need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
Serve with toppings of your choice.
I find these pancakes freeze well; just place them in a freezer bag and pull them out, one or two at a time, and pop them in the toaster or microwave for a nearly instant breakfast.