Banana and Oatmeal Pancakes
Makes 8 Medium Pancakes
11/2 cups nondairy milk (almond, soy, or rice)
1 cup quick-cook or steel-cut oatmeal
2 medium-size ripe bananas, chopped
1/2 cup organic, unbleached, all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon, plus 1 teaspoon baking powder
Vegan butter or nonstick cooking spray, as needed
In a blender, purée the nondairy milk and oatmeal until smooth. Add the bananas, flour, salt, and baking powder, and purée for a few seconds more until the ingredients are incorporated. Allow the batter to rest for about 10 minutes. Heat a large nonstick sauté pan over medium heat. Add a small amount of butter or nonstick cooking spray, then scoop 1/4 cup of the batter for each pancake into the pan.
Allow the pancakes to cook slowly over medium to low heat, about 5 minutes per side. When the pancakes show air bubbles all over the tops and the bottoms are browned, flip the pancakes with a spatula and cook on the opposite side until golden brown.
Enjoy with real maple syrup.