Banana Pancakes (Kristina DeMuth, MPH, RD)

* Serve with cashew cream/ nut butter and side of fresh fruit (e.g. blueberries, melon, mango, banana)

serving size 1-2

3/4 cup oats (**blend to make into flour)
1 tsp baking powder
1/2- 3/4 cup unsweetened almond milk (or milk of choice)
1 banana

1. Blend the oat flour with the baking soda, the plant milk, and the banana until smooth. (Note: If you have a Vitamix or strong blender, you don’t need to make the oat flour first. You can just combine the oats, baking soda, milk, and banana, and blend on high until smooth. If your blender isn’t overly powerful, I would suggest blending the oats first to get them really fine like white flour. Then add the other ingredients).
2. Pour the dough on a lightly oiled skillet and cook on medium heat until golden brown. FLIP to the other side until golden brown… and then enjoy! 🙂

**Try topping with peanut butter, cashew butter, cashew cream, sunflower butter or almond butter to add some healthy fats and proteins

Recipe altered from this original recipe


Kristina DeMuth is a Master of Public Health and a Registered Dietitian with experience in:
Writing, Research, Eating Disorders, Chronic Diseases Prevention, Vegan and Vegetarian Health, General Health, International Nutrition (specifically, in Haiti and Uganda).



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