Calling these pancakes ‘life-changing’ sounds like an exaggeration, but they really have simplified our mornings and helped us achieve our daily nutrition goals. I really don’t think I’ll ever use another pancake recipe. These are just too nutritious and delicious to be beat. We make a triple batch about three times a week.

Disclaimer: due to the high moisture content of this recipe, they are pretty ‘wet’. For example, once they’re nice and golden in the pan, you’ll dish them up and cut them and notice that they’re a bit smooshy. I like how moist they are (and think you will, too), but wanted to mention this in case you think you’ve done something wrong. When fresh, they are meant to be that moist and soft. Leftover pancakes that have been in the fridge overnight do firm up and cut into distinct pieces more easily.

I first saw the recipe for this type of pancake floating around online. It was written as one cup plant milk, one cup oats, one banana. It seemed too easy to be true! But I tried it, and it worked. That simple version is fine, but a little baking powder really helps fluff them up. The other ingredients I’ve added here add a little extra flavour and nutrients, but if you prefer to keep things simple, stick with the 1:1:1 recipe — impossible not to memorize!

Hope you love this as much as we do and that it forever improves your morning routine.

Ingredients

• 1 c dairy-free milk
• 1 c rolled oats
• 1 medium to large banana (~130g)
• 1/2 tsp baking powder
• 1 tbsp flax (optional)
• 1/4 tsp cardamon or cinnamon (optional)
• 1/2 tsp almond or vanilla extract (optional)
• Dairy-free butter or oil
• Maple syrup

Directions

1. Add dairy-free milk, oats, banana and baking powder (and flax, spices and extract, if using) to a blender and blend for one minute or until smooth. Let sit for a minimum of ten minutes to thicken.
2. Preheat pan on medium low to medium heat. Grease pan with dairy-free butter and, using a cookie scoop or measuring cup, add batter to the pan. I use a 3 tbsp cookie scoop so my pancakes are on the small side, but use whatever you prefer. Cook until bubbles appear in the batter, then flip and cook for another minute or two. If you’re using three tablespoons of batter to make each pancake, you should wind up with about seven pancakes.
3. Serve with dairy-free butter and maple syrup.