I’ve noticed a pattern in my all of my breakfasts. Three ingredients are constant: oats, banana and nut butter. It’s such a filling and delicious combination and I may or may not throw tantrums when one of these ingredients are finished in my house.
While I love my raw yogurt messes the other day I got a little idea.
Before I went to bed, I mixed oats, mashed banana, chia seeds and a splash of soymilk in a bowl and let it sit in the fridge overnight.
In the morning I heated a tiny hunk of coconut oil in a pan and dumped the banana dough in, browning it on both sides
Vegan Oatmeal Pancake
- 1/3 c. rolled oats
- 1/2 medium banana, mashed
- 2 tsp chia seeds
- 2 tbsp soymilk
- 1/2 tsp coconut oil
The night before, combine the oats, mashed banana, chia seeds and soymilk in a bowl and let the mixture soak overnight in the fridge. The next morning, heat the coconut oil on medium heat in a pan, scoop the oat mixture into the pan and spread it into an even layer. Cook for 2-3 minutes on the first side, carefully flip (use a plate if necessary) and cook on the second side for an additional 2-3 minutes.
I topped mine with yogurt (which unveganized this recipe), raw pecan butter, banana slices and maple syrup. Not too shabby!