Banana Pecan Oatmeal Pancakes
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| Serves | 1-2 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 35 minutes |
| Dietary | Vegan |
| Meal type | Breakfast |
Fluffy pancakes full of toasty, crunchy pecans and topped with caramelized bananas.
Ingredients
- 1/4 cup whole rolled oats
- 1/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 pinch salt
- 2/3 cups unsweetened soy milk
- 1 banana (half diced, half cut into thick slices)
- 1 handful chopped pecans
Directions
| Step 1 | |
| Toast the handful of chopped pecans in a pan over medium heat. Pecans are done when their warm, nutty aroma fills the air (about 3 minutes, stirring constantly). Be careful not to burn them! | |
| Step 2 | |
| Put the thick slices of banana into a greased pan over medium-low heat. | |
| Step 3 | |
| Carefully flip the banana slices after 4-5 minutes. | |
| Step 4 | |
| While the second side of the banana is cooking, mix together the oatmeal, flour, baking soda, salt and toasted pecans in a medium sized bowl. | |
| Step 5 | |
| Add the soy milk and diced banana, and stir until well combined. | |
| Step 6 | |
| Pour a heaping tablespoon of batter onto a large greased pan or skillet. | |
| Step 7 | |
| When the tops of the pancakes start to bubble and appear to dry out, flip em! | |
| Step 8 | |
| Cook them for another minute on the other side, then plate with the caramelized banana slices on top and drizzle with syrup or honey. | |
