Banana Coconut Oat Pancakes (vegan)


I woke up this morning stressed.  For my entire dream, I was in an airport–which alone would be stressful–but the whole time I was constantly running to catch flights that I always missed.  Shortly before I woke up, I went to a vending machine to get a drink and it wouldn’t take my $5 (damn airport prices.)  When it finally did, it jammed and exploded into monopoly money.

Who wants to analyze that for me?

So I woke up annoyed, but also with an inexplicable craving for pancakes so I whipped up these vegan banana coconut oat pancakes with the stuff I had in my kitchen and pantry, which is how a lot of my experiments start.

These aren’t the fluffy kind of pancakes–they’re actually quite dense (with deliciousness), more like a moist quick bread.  They also happened to have a little protein boost from the garbanzo flour and if I would have thought to put slivered almonds on it (damn it) it would have been pushed over the top.  I gobbled down a plate of two of these and I really hope it don’t regret it when I go to the gym in 30 minutes.


Banana Coconut Oat Pancakes


2/3 cup of oats (you can use gluten-free oats)

1/3 cup garbanzo/chickpea flour

1 tsp. baking soda
pinch of salt
1 ripe banana
1 tsp. vanilla
1 tsp. coconut or olive oil
2 tsps. coconut nectar or maple syrup
2/3 cup coconut milk
More maple syrup or coconut nectar
Grated or shredded coconut

In a food processor, grate the oats until they form a powder.  Pour into a bowl and mix with the garbanzo flour, baking soda, and salt.  In the food processor, blend the banana, vanilla, oil, syrup, and milk.  Pour into the dry ingredients and mix.  Heat a little coconut oil in the skillet on medium low.  Pour 2-3 heaping spoonfuls of batter to form a pancake (spread it out with the spoon a little if you have to.)  Cook on low until the edges are cooked and the bottom is browned.  Flip and cook until the other side is browned.  Repeat for more pancakes!

While the skillet is still hot, pour in some shredded coconut.  Stir and toss until browned and crispy.  Top pancakes with the shredded coconut and maple syrup.

This makes probably around 4-5 medium pancakes.


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