Vegan oatmeal pancakes with grilled persimmons
Fluffy and super healthy vegan oatmeal banana pancakes!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 6-7 pancakes 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 large persimmon
- 1/2 cup soy milk (or any plant milk of your choice)
- 1 ripe banana
- 1 flax egg*
- 1 cup rolled oats
- 1/2 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- pinch of salt
- vegan butter or coconut oil for cooking
Instructions
- Peel persimmon. Cut into round 1/4-inch pieces.
- Heat a grilling skillet over high heat. Add vegan butter or coconut oil and grill persimmon for 1-2 minutes on each side. Set aside in a warm place.
- Add soy milk, banana, flax egg, oats, baking powder, cinnamon, vanilla extract and salt in a blender and blitz until combined.
- Heat a non-stick skillet over medium heat. Add oil and scoop the batter onto the skillet. Cook until bubbles start forming for about 3 minutes. Flip and cook for another 2 minutes.
- Serve with grilled persimmons and top with your favourite syrup and nuts.
Notes
To make a flax egg, mix 1 tablespoon of flaxseed meal and 3 tablespoons of water. Let it sit for a few minutes before using it.
Depending on the season, you can substitute persimmons with peaches.
Nutrition
- Serving Size: 3-4 pancakes
- Calories: 397
- Sugar: 20.7g
- Sodium: 116mg
- Fat: 10.7g
- Saturated Fat: 3.1g
- Carbohydrates: 67.4g
- Fiber: 12.9g
- Protein: 11.6g
- Cholesterol: 0mg