Blueberry Banana Buttermilk Oat Pancakes (Vegan)
Fluffy vegan pancakes with mashed banana, fresh blueberries and oats. No sugar and no oil added. Sweeten with your favourite pancake sauce!
Ingredients
- 1 cup plant milk
- 1 tbsp apple cider vinegar
- 1 ripe banana
- 1 cup all purpose flour
- ¼ cup quick oats
- ½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ¼ cup fresh or frozen blueberries
Instructions
- Mix together the plant milk and apple cider vinegar to make vegan "buttermilk". Set aside to curdle.
- In a small bowl, mash the banana using a potato masher, a fork or a thick rolling pin.
- In a large bowl, mix together the flour, quick oats, baking powder, baking soda and salt.
- Add the mashed banana and the vegan "buttermilk" to the large bowl of dry ingredients. Mix with a fork until just combined. Fold in the blueberries, careful not to overmix the batter or crush the blueberries.
- Fry the pancake batter. Heat a non-stick frying pan on medium-high heat. Scoop in about ⅓ cup of batter for each individual pancake. Fry the first side of the pancake for about 3-5mins, or until the bottom half of the pancake is cooked and the top has a few bubbles.
- Reduce heat to low and flip the pancakes. Fry the second side for 2-3mins. Transfer to a plate.
- Repeat steps 5 & 6 until you have used all of the batter.
- Top your pancakes with fresh fruit, maple syrup or any pancake topping you desire!
Notes
- When mixing the wet ingredients and the dry ingredients, we are creating air bubbles in the batter, which will make the pancakes fluffy. Do not over mix the batter!
- For smaller pancakes, scoop about 1/4 cup of batter per pancake and for large pancakes scoop 1/2 cup of batter per pancake.
- A trick to use to keep your pancakes warm is to store them in the microwave until ready to eat.
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