I don’t really like oatmeal itself. It leaves a strange taste in my mouth. I eat it occasionally because it’s healthy, and so on, but I just can’t do it on a daily basis. So I’m trying to sneak it everywhere: smoothies, veggie balls, patties, cookies and pancakes. Omg I LOVE oatmeal pancakes! Something magical happens when you mix oats, bananas and cinnamon. Add seasonal fruits and your favourite syrup, put on some smooth jazz music and get ready to start your best day ever!
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.
PrintVegan 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
