Healthy Vegan Gluten-free PB Banana Pancakes

So, today before breakfast I did a 10 km run on our brand new treadmill. Usually I prefer running outside, but it is starting to become really cold here, especially during the morning which is when I prefer running. Anyways, after my morning workout I headed off to the kitchen as usual.

Personally I love banana in baked goods, like you probably could tell by my Banana Bread recipe, but both my little sister and father strongly dislikes it. So to please everyone I did not add in banana in the actual recipe, but serving it sliced on top instead, leaving the option of skipping the bananas. Let me just tell you that this tastes amazing as PBJ pancakes as well by using Raspberry Flaxseed Jam on top, instead of banana. Either variation is really yummy so the choice is really up to you. Or you can do like me and have one of both. Even though this does not make such a high quantity of pancakes, they are very rich and filling, so 2-3 small pancakes is enough for most people. I take my hat off to you if you manage to eat more than 4 (which is my personal record, after a really long run)!

Healthy Vegan Gluten-free PB Banana Pancakes

Ingredients, makes 2 servings:

  • 1 cup certified gluten-free oats (or oat flour)
  • 1 cup dates, pitted
  • 1/2 cup unsweetened soy milk (or other plant-based milk)
  • 2 tbsp creamy peanut butter
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla essence

Directions:

  1. Place the oats in a food processor/blender, and blend until you get a fine flour. Add this into a bowl along with the other dry ingredients, and mix thoroughly. Now add in the dates, peanut butter, vanilla and soy milk into the food processor, and pulse until you have a completely creamy base. Stir this in with the dry ingredients, and you will get a batter like the picture to the right. If you find it necessary you can gradually add in some more soy milk until you have the desired consistency.
  2. Heat up a non-stick pan on medium-high, add in about 1 heaped tablespoon of batter per pancake, and cook for a few minutes each side before placing them on a plate (with a kitchen towel on top to preserve the heat). Serve with sliced up banana, and additional peanut butter or date syrup!

If you are a fan of pancake recipes (who isn’t?) you can also check out my recipes for Apricot Pancakes or Apple Almond Pancakes. I am looking forward to hearing what you guys thought of this recipe, and let me know if you liked it!