It’s no surprise that I love breakfast foods, particularly pancakes. I’m always in search of trying new healthy/vegan recipes sans the loaded sugar and butter. With September being National Breakfast Month, and today being National Pancake Day, I wanted to share a healthy pancake recipe from the current issue of Fitness Magazine.
I was excited to see a vegan pancake recipe in the October issue of Fitness Magazine. The only thing I wasn’t crazy about is the amount of sodium in the recipe, which I omitted completely. I recommend adding a packet of Stevia, or any other add-ins such as blueberries, nuts, or chocolate chips.
Makes: 8 Pancakes (Using 1/4-Cup batter servings, mine made 14)
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1 1/2-C Soy Milk (I used Almond Milk)
- 1 C Rolled Oats
- 2 Bananas, chopped
- 1/2-C All-Purpose Flour (I used Gluten-Free All-Purpose Flour)
- 1 T + 1 t Baking Powder
- In a blender, puree soy milk* and oats until smooth. Add bananas, flour, 1/2 t salt*, and baking powder and puree a few seconds more. Let batter rest for 10 minutes.
- Heat a large nonstick saute pan over medium heat. Mist with nonstick cooking spray, then scoop batter into pan in 1/4-Cup increments. Reduce heat to medium low and cook pancakes until air bubbles appear and underside is golden brown, about 5 minutes. Flip and cook about 5 minutes more. Top with sliced bananas and maple syrup if desired.
Nutritional facts per serving if recipe makes 8 Pancakes (2 pancakes): 235 Calories, 8g Protein, 46g Carbohydrates, 3g Fat, 5g Fiber, 780 mg Sodium (with salt) 23 mg Sodium (without salt)
October Fitness Magazine, Recipe from Vegan Cooking for Carnivores by Roberto Martin