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.
Like one other reviewer, these turn out better for me when I cook on medium high. They are so easy and satisfying. For anyone interested the calorie count for half the recipe is 330. I’m experimenting now with swapping banana for pumpkin puree. If anyone has tips to make that successful I’d appreciate you sharing!
I’ve made these about 5 times in the last 2 weeks! So good and quick, plus delicious cold as a snack. I have to cook them a bit hotter than the recipe suggests or they take forever to cook, but other than that it’s spot on. I’ve even recommended it to my family who have also cooked them and says it’s great!
My go-to lazy night recipe I make at least once a week, if not more. I usually add flax, pumpkin seed powder, and cinnamon for an extra boost. These tend to turn out better for me when my pan is on medium-high heat, but play around with whatever temp is right for you!
Thank you. I’m a celiac but the rest of my family isn’t. I can’t even have flour in the house. I used gf oats and cashew milk. These were a huge hit with everyone even my picky 14 year old! Amazing. I now can make my kids quick, easy and nutritious pancakes. Thank you!
Ps chocolate chips put mine over the top.