Keywords: breakfast, pancakes, quick, vegan
Serves: 1
Prep Time: 10 minutes
Total Time: 20 minutes
Equipment: blender, pan, measuring cups, measuring spoons
Ingredients:
- 1 medium ripe banana (best when they have brown spots)
- 1 egg
- ¼ cup almond milk
- ¾ cup rolled oats
- 1 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- Cooking spray of choice (olive oil, avocado oil)
Directions:
- Add all ingredients to a blender and blend on high until completely smooth.
- Heat a pan on medium heat.
- Once the pan is hot, spray cooking spray and add ⅓ cup of the batter to the pan for each pancake.
- Cook pancakes for 2-4 minutes until the pancakes become slightly puffy and you see some bubbles on the edges.
- Flip the pancakes and cook until golden brown on the underside.
- Once done, repeat with more cooking spray and remaining batter.
- Makes 4-5 pancakes total.
Variations:
- Once all ingredients have been blended, you can add chocolate chips or berries to the pancake batter.
Notes:
- Keeps for 5 days (refrigerated) or 2 months in the freezer (in a Ziplock bag).
- Reheat in the microwave.
Nutrition Notes:
- Oats make a great alternative for making pancakes. They are high in fiber and protein as well as complex carbohydrates. The banana can serve as a natural sweetener for the pancakes as well as being a good source of vitamin C, potassium, and fiber.
Savings Tip:
- Oats and bananas are both affordable breakfast options.
Nutrition Facts:
| Serving Size | 4-5 pancakes |
| Number of Servings | 1 |
| Energy (kcal) | 430 |
| Total Fat (g) | 10.2 |
| Saturated (g) | 2.4 |
| Cholesterol (mg) | 161.4 |
| Sodium (mg) | 865 |
| Total Carbs (g) | 70.5 |
| Dietary Fiber (g) | 9.7 |
| Total Sugar (g) | 15.5 |
| Added Sugar (g) | 0 |
| Protein (g) | 17.7 |
| Vitamin D (mcg) | 2.3 |
| Calcium (mg) | 587.1 |
| Iron (mg) | 4 |
| Potassium (mg) | 767.3 |