Banana Pecan Oatmeal Pancakes
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. |