Pancakes are a morning comfort food and sometimes even a pleasant dinner choice. This week we had pancakes for dinner one night and I wanted to share my recipe for Vegan Wheat & Oat Pancakes. I used whole grains and eliminated the eggs, milk and oil to give this family favorite a healthy twist.
Above you see them topped with sliced bananas, chopped pecans and pure maple syrup.
- 1-1/2 cups wheat flour
- ½ cup quick oats
- 2 tbsp raw sugar
- 2 tbsp baking powder
- ¼ tsp salt
- ½ banana, mashed
- 2 cup non-dairy milk
- whisk flour, oats, sugar, baking powder, and salt together.
- add banana and non-dairy milk and mix until smooth.
- drop ¼ cup of batter onto heated non-stick pan or griddle and cook until golden brown on each side.
- serve hot.
We also enjoyed these pancakes with fruit jam as a topping.
Or enjoy your warm, right-off-the-griddle Vegan Wheat & Oat Pancakes topped with fruit and nuts.
You can add Vegan Wheat & Oat Pancakes to your weekly menu. Make a batch, eat a few and store the rest in the refrigerator for another day. They make a great quick breakfast when warmed up.
Enjoy! Julie
