Easy like Sunday morning - Banana & oatmeal pancakes
Updated: Aug 22, 2020
Living a healthy and balanced life doesn't have to be boring! Surely part of being balanced is to have fun? And to eat delicious food? And maybe also to have a nice lie in on a Sunday morning before eating that delicious food?
Today we'd like to introduce you to a very simple, yet yummy, vegan pancake recipe, mainly consisting of bananas, oats and dark chocolate. Yes, you can have pancakes for breakfast and feel awesome! Did you know that oats are not only filling but they are also very nutritious? In half a cup of oats, there are 13 grams of protein, and 20% of the reference daily intake (RDI) of iron and zinc.
In our pancake recipe, we not only reap the benefits of oats, but also those of bananas and chocolate.
Bananas are both nutritious and filling as well as being full of fibre and antioxidants.
Chocolate, especially dark and not heavily processed, is also full of antioxidants and is extremely nutritious. It has been found to help prevent some forms of cancer. Also, chocolate has been known to improve mood and reduce symptoms of depression.
What's not to love?
Banana and oatmeal pancakes Treat yourself to some delicious and healthy pancakes. This recipe makes 6-7 small pancakes.
1/2 cup rolled oats
1 medium banana
3 1/2 tbsp. plant milk of choice
3-4 tbsp. water
2-3 tsp. sweetener of choice (can be omitted)
1-2 tbsp. vegan chocolate chips (can be omitted)
Pinch of salt
Pinch of cinnamon
Grease a frying pan very well, so that the pancakes won't stick before they can be flipped.
Combine all the ingredients in a blender (except the chocolate chips) and pour into a bowl. Add the chocolate chips, if using.
Over medium heat, ladle the batter onto the greased pan and cook for a couple of minutes.
Once the pancakes are cooked on one side, flip them onto the other side and cook for another minute or two.
Serve as is or with your choice of toppings.
Notes: Depending on the consistency, you might want to add a little more water, but start with 3-4 tablespoons.
This recipe makes 6-7 small pancakes. If you make a larger batch, leftovers can be refrigerated or frozen.