Gluten Free Vegan Pancakes
Every Sunday is pancake day in my home. When I think of weekend mornings from my childhood I think of pancakes. Now that I am a Mom, I want to give my kids the same Sunday morning memories… just a little healthier than we did them back when I was a kid.
These are my go to gluten free vegan pancakes. They are made with minimal ingredients and are so incredibly easy to make!
I love whipping up a double batch of these and then storing them in silicone bags in the freezer for future mornings when I need something ready to grab and go. Whenever my son asks for a pancake mid week, instead of baking them from scratch I just grab one from the freezer, pop in the toaster and they are ready to serve.
These pancakes are packed with fiber from the oats, chia seeds and flax meal. This will help keep you full and satiated. Plus, fiber is essential for digestion which can promote healthier skin, a healthy immune system, brain health and more. If you are looking to add more protein to these pancakes I recommend topping with a nut or seed butter.
If you have babies at home, especially ones with a gluten, dairy or egg allergy, these are a great option. My baby loves these! Just make sure you omit the salt when making for baby!
What you need (makes 10 pancakes):
1 1/4 cup rolled oats
1 large banana
1 tbsp chia seeds
1 tbsp flax meal
1 tsp baking powder
A pinch of salt (skip if serving to baby)
1 1/4 cup plant based milk
A few tbsp of cooking oil for preventing sticking
Directions: Preheat a large pan or skillet over low to medium heat on the stove top. Meanwhile, add the oats, banana, chia seeds, flax meal, salt, baking powder and milk to a blender. Blend until smooth. The batter should be thin enough to pour but not runny or watery. If it is too thick just add a little more liquid gradually until you reach a pancake batter consistency. Add a tbsp of cooking oil to the pan. Begin pouring 1/4 cup of batter onto the pan, keeping at least 3 inches in between each pancake. Cook on one side for 3 minutes (or until you see small bubbles form, then flip and cook for another 2-3 minutes. Remove from the heat. Serve with your choice of fruit and other toppings.
Store in the freezer for up to 3 months or in the fridge for up to a week.