I’m writing this post the day after I released my blog to the public. When I woke up this morning, I felt so overwhelmed in the best possible way. I never expected people to notice my writing like they did! I assumed people would come for the recipes, but I did not know so many friends and supporters would flock in droves to tell me how proud they were of me. I feel so many things—joy, excitement, and humility, to name a few—but more than anything, I feel so incredibly grateful.
For me, starting this blog was more cathartic than anything else. When I write about my anxiety, I’m not writing for an audience. I’m writing for myself, because nothing feels more freeing than letting your feelings flow into words. After I wrote that post, I felt an indescribable sense of relief. I’m so, so glad that my experiences resonated with so many people, and I hope that I can continue to reach all of you, whether you are my friend, my family, or someone entirely new.
In keeping with our communal goal of working toward wellness together, I created a recipe that will nourish both body and spirit. (And the award for the most hippie-dippie, crunchy granola sentence of all time goes to…) Seriously, though. I’m a breakfast lover, and nothing makes me happier than a beautiful, plant-based, wholesome breakfast. These tick all the boxes, and they’re also super delicious just like the banana pancakes of your childhood.
Fun story: I actually didn’t mean to make these vegan, although I’m always in favor of a tasty veg-friendly recipe. We didn’t have any eggs in the house, but I had a craving for pancakes that could not be staved off any longer, so I made do with what I had. And voilà! Banana pancakes. I hope you enjoy them and take a moment to be grateful today. What are you thankful for?Print
Vegan & Gluten Free Banana Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Breakfast
- 1 cup oats
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 large ripe banana
- 1/2 cup nondairy milk
- 2 tsp coconut oil (melted*)
- 1/2 tsp vanilla extract
- Banana slices and maple syrup (for serving)
- Pulse the oats in a food processor until they are finely ground and resemble flour. Transfer to a small bowl.
- To the oat flour, add the baking powder, cinnamon, and salt. Whisk together and set aside.
- In a medium bowl, mash the banana with a fork. Stir in the almond milk, coconut oil, and vanilla extract.
- Pour the dry ingredients in the wet ingredients and whisk together.
- Grease a griddle and place over medium heat. Once the pan is hot, pour heaping tablespoons of batter onto the griddle. You may have to flatten them out a bit, as this batter does not run like conventional pancake batter.
- Cook for 2–3 minutes, or until the edges start to look cooked. Flip and cook for 2–3 minutes more.
- Serve hot with banana slices and maple syrup.
- I prefer to use unrefined coconut oil here, but you can substitute another neutral oil like grapeseed or canola. If not vegan, you can also substitute melted butter.
- The finer you grind your oats, the better. If you leave your oats too coarse, your pancakes will be chewy and not a good pancake texture. Err on the side of over-processing!