Banana Pancakes | Deliciously Ella | Vegan & Gluten Free

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

Weigh out 100 grams of oats and blitz them in a blender or food processor to make them into flour.

Pour the oat flour into a mixing bowl.

Add 80 grams of ground almonds to the bowl.

Add chia seeds to the mixture to help bind the pancakes together.

Add cinnamon to the mixture for flavor; you can substitute with ginger or nutmeg if desired.

Add maple syrup to the mixture for sweetness, though it's optional as the banana adds sweetness.

Pour in almond milk; you can substitute with oat milk or coconut milk if preferred.

Add a pinch of salt to the mixture.

Mash ripe bananas until they form a baby food-like consistency and stir them into the mixture.

Let the mixture soak for a couple of minutes to thicken up.

Melt coconut oil in a pan (or use vegetable oil) until hot.

Pour batter into the pan to make pancakes, cooking evenly on both sides for about 2-3 minutes depending on heat and thickness of the pan.

Serve pancakes warm with almond butter, maple syrup, and banana slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens