Vegan Three-Ingredient Banana Pancakes
Serve up these flapjacks with toasted pecans, coconut whipped cream, and maple syrup for the ultimate speedy breakfast.
Serves: 2
Print
These super simple and speedy pancakes from Katy Beskow’s 15 Minute Vegan on a Budget cookbook are easily customizable by adding chocolate chips, shredded coconut, fresh berries, or chopped nuts.
What you need:
1 tablespoon sunflower oil, for frying
1 medium ripe banana, peeled
1 cup rolled oats
1¼ cups soy milk
What you do:
- In a frying pan over medium heat, warm oil. Into a blender, add banana, oats, and soy milk, and blend until smooth.
- Into hot pan, add tablespoon-sized amounts of batter and cook for 2 minutes until golden, then flip and cook on other side for 2 minutes. Serve hot with desired toppings.
Photo credit: Katy Beskow
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!
