banana oatmeal pancakes
These pancakes are loaded with feel-good ingredients! Proven to support your mood, gut, brain and heart health, and reduce the risk of depression.
If you’ve been here for a while, you know this isn’t my first pancake recipe. In fact, this is just a slight adjustment to an oldie and goodie, my pumpkin oatmeal pancakes. The recipe is nearly identical, but instead of pumpkin, just add 1 more banana. The flavors and fluffy, but hardy texture are still there, now you have one less ingredient to worry about.
There’s something so empowering about fueling your body, with the knowledge that the food you’re cooking up not only tastes good, it’s good for you on all the levels - body, mind, and soul. No animals were harmed in the making of these perfect pillows of goodness. Also, you are loading up on a variety of foods that support your overall health, mood, and well-being.
Let’s break it down…
Bananas contain vitamin B6, which supports the synthesis of neurotransmitters (serotonin and dopamine) as well as natural sugars that, when paired with fiber, balance blood sugar.
Oats are rich in polyphenols, called avenanthramides, that are strong antioxidants associated with reducing inflammation, improving hearth health, and blood pressure. Oats also contain a soluble fiber, called beta-glucan, which supports healthy gut bacteria and reduces LDL cholesterol. And, oats help stabilize blood sugar and improve mood.
Almonds deliver a host of nutrients to your body! From protein, vitamin E, healthy fats, and fiber to zinc, and selenium, which support brain health and may reduce the risk of depression.
Berries contain antioxidants and phenolic compounds, which play a key role in combatting oxidative stress!
Chia seeds and hemp hearts (most seeds in general) contain omega-3 fatty acids, protein, and fiber. The omega-3s contribute to brain health, while the plant protein and fiber help to balance your blood sugar and stabilize your mood.
banana oatmeal pancakes
vegan, dairy-free, gluten-free
Recipe by Jentry Lee Hull
Yields 24 pancakes
Ingredients
3 super ripe bananas, peeled & mashed
2 Tbsp Vegan butter, melted (I used Miyoko’s)
2 Tbsp maple agave syrup
1 Tbsp pure vanilla extract
2 Tbsp chia seeds
20 fl oz unsweetened plant milk (I used Ripple)
1 cup almond flour
3 cups oat flour
2 Tbsp aluminum-free baking powder
2 Tbsp coconut sugar
1 tsp pink or kosher salt
2 tsp ground cinnamon
Method
With a fork or standing mixer, add peeled bananas to a large mixing bowl and mash.
Add melted vegan butter, maple agave, and pure vanilla extract. Mix well.
Add chia seeds and unsweetened plant milk. Mix slowly.
In a separate bowl, add almond flour, oat flour, aluminum-free baking powder, coconut sugar, and stir with a fork (or whisk).
Slowly incorporate the dry mixture in with wet ingredients until well combined and smooth. Scrape down the sides as you go.
Let mixture sit for 5 minutes as it begins to thicken. This helps the oats and chia seeds absorb the liquid and thicken up the batter.
Warm griddle/pan over medium and spray with coconut oil.
Using a 1/4 cup measuring cup, add batter to pan and cook on each side for 2-3 minutes, until golden brown.
Cook until batter is all used up.
Notes
Almost any plant milk can be used for this, but I recommend milks with a thicker mouthfeel and a low sugar content. Always go for unsweetened. Ripple milk, which is made from sweet peas, works well. Other excellent options are Good Karma Flax milk and Silk Organic Soymilk.
Substitute the chia seeds for ground flax for another egg-free option.
Make your own oat flour by grinding rolled oats in the food processor or blender until the texture becomes flour-like. Be careful not to over-blend.
Serve with nut/peanut butter, hemp hearts, berries, and a drizzle of syrup.
Store in an air-tight container for 4 days at room temp, or up to a week in the fridge.
Freeze for 2-3 months.
To reheat leftovers, pop in the air-fryer or toaster oven for a couple minutes until heated through.
