Vegan Almond Banana Pancakes

A tasty twist on banana pancakes. Instead of the traditional walnuts, I use sliced almonds for a delicious change. These pancakes are the perfect weekend morning treat, and they are so easy to make. In fact, I made it even easier by making them all in one bowl. None of this "mix such and such in one bowl and all the rest in another." Maybe it's my laziness, but they turn out great and just as tasty! It comes out to be one less bowl to wash and more time to eat your wonderful breakfast.

On a frugal note: Make a double batch and put the rest in the freezer. Simply reheat them in the oven. That way you have quick and easy breakfasts all week long! Not to mention much cheaper, yummier, and healthier meals than the stuff you get in the store.

Ingredients:

• 1 Banana (one more if you want slices on top)
• 1 T Oil
• 1 T Sweetener of choice (I used Splenda to cut down on added sugar, but you can use maple syrup, agave nectar, or vegan sugar.)
• 1 + 1/3 cup Almond Milk
• 2 T Ground Flax
• 1/3 cup sliced Almonds
• 1/4 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1/4 cup Rolled Oats
• 2 teaspoons Baking Powder (Make sure it is aluminum free!)
• 1/2 cup Oat Flour
• 1/2 cup Whole Wheat Flour 

 
Step 1

• Mash the banana with a fork in your mixing bowl. 

Step 2

•  Add oil and sweetener and mix.

Step 3

•  Add almond milk and flax. Stir and let sit for about a minute to let the flax thicken a little.
• If you want thinner pancakes, such as Swedish,  add a little more milk to get the desired consistency.

Step 4

•  Add almonds, rolled oats, salt, and cinnamon. Stir to combine.

Step 5

•   Add baking soda and both flours. Stir just to combine.
• When making pancakes, it is important not to over stir. Doing so will make them more dense and chewy.  

Step 6

• With a medium flame or setting, heat your skillet with a little bit of non-stick spray or a tiny bit of vegan margarine.
• When hot, try out a mini "test" pancake to see if it is the correct temperature.
• If it burns, turn your heat down a bit. If it isn't cooking, turn it up a little. 

Step 7

•  Using a ladle, spoon some batter into the pan. 
• If you are making thicker pancakes, feel free to gently spread the batter out a little.
• I used a large ladle for mine and made about 3 very large pancakes. 

Step 8

• When the sides of the pancake look a little bit drier and sturdier than the rest of the batter, it is time to flip.
• Use your spatula and gently slide it under the pancake to free it from the skillet. Place the spatula back in the center, under the pancake, and flip quickly and carefully. 
• The faster you do it, the better the pancake will stay together and not splatter. 

Step 9

•  Repeat the last two steps until all your pancakes are done. 
• As you continue, you may notice that they are gradually getting darker. You may need to adjust your flame by turning it down a bit. 
• To keep the pancakes warm until they are all done. Put them in a warm oven (~200° F) on a cookie sheet in a single layer. 

Step 10

•  Place your pancakes on a serving plate and add whatever you like. You can slice more bananas or other fruit on top, add some almonds or shredded coconut. You can add some yummy tofu whipped cream, vegan ice cream or syrup. The possibilities are endless!
• These also go great with a side of veggie sausage. Yum! 

Nutrition Facts 

6 Servings
Amount Per Serving
Calories		158.2
Total Fat		7.2 g
	Saturated Fat	0.8 g
	Polyunsaturated Fat	2.4 g
	Monounsaturated Fat	3.7 g
Cholesterol		0.0 mg
Sodium		131.3 mg
Potassium		245.7 mg
Total Carbohydrate		27.4 g
	Dietary Fiber	5.3 g
	Sugars	3.0 g
Protein		4.6 g

Vitamin A	2.2 %
Vitamin B-12	0.0 %
Vitamin B-6	7.2 %
Vitamin C	3.1 %
Vitamin D	4.7 %
Vitamin E	19.6 %
Calcium	6.8 %
Copper	10.1 %
Folate	4.0 %
Iron	8.1 %
Magnesium	14.4 %
Manganese	57.7 %
Niacin	2.5 %
Pantothenic Acid	3.3 %
Phosphorus	13.8 %
Riboflavin	5.3 %
Selenium	0.6 %
Thiamin	11.3 %
Zinc	6.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.