Vegan Banana Nut Blender Pancakes
Vegan Banana Nut Blender Pancakes- a quick and simple recipe for banana pancakes that are naturally gluten-free and oil-free. 10 grams of plant protein per serving!
It’s Wednesday and you know what that means…we’re half way to the weekend which means we’re halfway to a nice stack of warm pancakes for breakfast. Unless you’re one of those people who makes pancakes during the week. If so, I’m impressed.
In my house pancakes only happen on the weekend. Every now and then I’ll get fancy and cook up the works with a tofu scramble, french toast, and tempeh bacon, but more often than not I want something quick and easy. Because when you roll out of bed at 10am and your stomach’s growling, there’s no time to waste.
That’s where these Banana Nut Blender Pancakes come in. They take all of 5 mins to prep. You just throw everything in your blender, blend until smooth, then pour them on the griddle and cook for about 5 minutes on each side. That’s it. Boom. 15 minutes to bliss.
Some of you might be looking at this recipe wondering why I would create something so similar to these Banana Oatmeal Pancakes. It’s because that recipe uses eggs which I no longer eat.
But the good news is that they can easily be made without eggs (or oil) and still be a significant source of protein thanks to Silk’s Protein Nut Milk which packs in 10 grams per cup!
This post may be sponsored by Silk but in all honesty, I’m obsessed with that nut milk. I’ve been buying it on the regular and drinking a cup every night before bed. It’s so good.
In addition to the protein nut milk I used a bit of almond flour to help round out the texture so that they’re not overly dense or gummy. The result is even better than the eggy version, if you ask me.
I also added chopped walnuts to give them texture but feel free to leave those out if you want them to be lower in fat, or if you want to use melted peanut butter all over the top instead. That’s my favorite way to eat them, smothered in peanut butter with a touch of pure maple syrup. Yum. Saturday can’t come soon enough!
Vegan Banana Nut Blender Pancakes
Yield: 3-4 medium pancakes
Prep Time: 5
Cook Time: 10
Total Time: 15
- 1/4 cup Silk Protein Nutmilk
- 1 tablespoon apple cider vinegar
- 1 medium-size banana
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 3/4 cup rolled oats*
- 1/4 cup almond flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- pinch of fine sea salt
- 1/4 cup chopped walnuts
In a measuring cup, combine the milk and apple cider vinegar. Set aside for a few minutes to curdle.
In a blender, combine the milk mixture with all of the ingredients (except for the walnuts) in the order listed. Blend on high for about 15 seconds, until the batter is smooth.
Warm a non-stick skillet over medium-low heat. For me this is between the 3 to 4 setting on my stove. You don’t want to pan too hot or the pancakes will burn. Lightly grease then pour out about 1/4 cup of the batter and cook until the edges are firm enough to flip, for about 5 minutes on each side. Serve warm with pure maple syrup (and sliced banana/drizzled peanut butter, if desired), and enjoy!
*Be sure to use certified gluten-free oats for allergies
Nutrition Facts are for 1/2 of the recipe
This post was created in partnership with Silk. I’m proud to work with brands that care about the health of their consumers and the planet. As always, all opinions are entirely my own. Thank you for your support!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!