Breakfast is my favorite meal of the day. I always anticipate it, even whether it’s just a bowl of cereal or a slice of peanut butter toast. But the best breakfast time? Pancakes. Obviously.
ONCE I was small my father used to make me his famous pancakes; they were how big is a skillet skillet, thin, and yet incredibly fluffy. I remember drenching them with rich maple syrup and devouring it in pure bliss. Each and every bite would melt in my mouth. I liked getting up to those.
Nowadays I eat breakfast for supper about twice a week because really, who wouldn’t want to end their day with pancakes? Plus, I enjoy having fun with flavor combinations! Whole Wheat Banana Quinoa Lemon Blueberry Blueberry Chocolate Chip Pumpkin Chocolates Chip And today these.
Yeahhh pancakes… I’m only a teeny bit obsessed.
Since I’m trying to consume healthy while still enjoying the best breakfast time, I’d thought that I’d create a pancake recipe that’s tastes just like banana loaf of bread… because in the event you hadn’t noticed, smashing bananas in baked goods is kinda my jam.
And besides positioning hearty levels of love into this recipe, I wanted these to become good name for pigs feet you, without sacrificing that amazing pancake flavor.
These are naturally sweetened with the sugars in the ripe banana, which also helps bind the pancake collectively being that they are vegan. The oats provide a fluffy structure with that delicious oatmeal taste. I also only added several chocolate potato chips to each pancake to give them a bit of an indulgent flavor.
I think Dad will be proud. Although I don’t believe he would know very well what a vegan or gluten-free diet consists of.
Even if you’re not really gluten-free or vegan, I think you’ll find these pancakes incredible. In addition to the batter could be made in a blender. Seriously, how fast and simple is that?! I whipped mine up in less than 10 minutes and hardly had any clutter to completely clean up after i was finished.
It’s basically want having a plate of oatmeal each day. And I am not just one to refuse oatmeal in pancake form. You shouldn’t battle it either.
Also, if you have been affected by Hurricane Sandy, know that my thoughts and prayers are along with you. xoxo
1/4 teaspoon salt
3/4 cup unsweetened vanilla almond milk
About 50-60 (2 tablespoons) delicious chocolate chips, vegan if you prefer
In a blender, add chunks of banana and almond milk. Puree for 30 secs or until throughly combined and even. Next add oats, cooking powder, and sodium in to the blender; blend again until batter can be well-combined about 1 minute. Set aside to thicken up. Following a few minutes check the persistence from the pancake batter it ought to be somewhat thick. If indeed they appear to as well thick, add a tablespoon or two of almond dairy and mix again.
Lightly coat a big non-stick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cup onto skillet and carefully spread out a bit having a spoon. Place 5-6 chocolates chips together with each pancake and cook until bubbles appear on top, about 2 a few minutes. Gently turn cakes and cook until golden brownish on underside, 2 a few minutes. Wipe skillet clean and repeat with more essential oil or cooking aerosol. Top with peanut butter, maple syrup, fruit, or chocolate chips.
These pancakes can be frozen, simply reheat within the microwave for 30 seconds-1 minute.