Vegan Banana-Oatmeal Pancakes & Sunday Breakfast

These pancakes are: dairy-free, egg-free, oil-free and vegan. A few ingredients and you will get fluffy and fiber filled pancakes.

You might be wondering...what about the eggs/milk and butter necessary to make tasty pancakes? Well, bananas are great substitutes for eggs and oil/butter. Almond/soy/rice milk are great substitutes for milk.

Here's a quick guide for easy substitutes:

1 egg =
 1/3 cup applesauce
 1 small banana
 1 tbsp ground flax seed in 3 tbsp warm water

1 c butter/oil =
1 banana
1/2 cup Greek/plain yogurt
1/2 cup applesauce

You really don't need butter or eggs or milk to make these pancakes and they are much healthier for you (they have oats and cinnamon and bananas).

You'll need

• 1 1/4 cups oats (not instant)
• 1/2 cup all purpose flour (or whole wheat flour)
• 1 tsp baking powder
• 1/2 tsp cinnamon 
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 bananas 
• 1 cup almond milk

- Blend dry ingredients (oats, flour, baking powder, cinnamon and salt) until the oats look like flour.

- Add the bananas and pulse or blend on low speed for 1 minute.

- Add the almond milk and vanilla extract and blend 20 seconds.

- Batter should not be too runny and should look somewhat like this:

 - In a griddle, or a skillet, heat some oil spray on medium-high heat until pan is hot enough for the batter.
- Make small pancakes and flip after 1, 2 minutes (until you see a lot of bubbles).
- Serve with honey, maple or agave syrup and some bananas on top.

We had "brunch" on Saturday so we paired the pancakes with a "sweet potato hash."

Quick recipe for the hash:

- Cut sweet potatoes and carrots into small cubes/pieces.
- Toss with 2 tbsp olive oil, salt, pepper and paprika to taste.
- Roast on a baking sheet n at 400 F for 30-40 minutes.

 Once the hash is ready, sauté some mushrooms and add to the potatoes.

Fry a couple of eggs (or poach) and serve.

Pam & Oscar