Banana Oat Pancakes (Oaties)

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This is my go-to plant-based adaptation of the popular BLE Pancakes or “Oaties”. I don’t eat eggs very often, so I like to have a plant-based version of these kinds of recipes in my repertoire.

I started this experiment using flax seeds and chia seeds for binders, but the pancakes mostly fell apart or were too gooey. Then I stumbled on this post over at The Big Man’s World and tried using a little milk, apple cider vinegar, and baking powder. It worked great! I’ve had the most success with instant oats, rather than rolled oats, or steel-cut oats. Instant oats give a soft texture and hydrate well during cooking.

Disclaimer: Oaties can be a little difficult until you get the hang of them, if at first you don’t succeed, have a backup breakfast plan… and then try again! 🙂 

Thanks to Isabel Gates for the photo! <3

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Fruit Serving
  • 1 Protein Serving
  • 1 Grain Serving

Ingredients

Protein Serving

  • 2 oz (or 1/4 cup) plant-based milk (I use unsweetened hemp or soy milk) (1/4 protein)
  • 2 oz (or 1/4 cup) yogurt for topping or 0.5 oz nut butter for topping (1/4 protein)
  • 0.5 oz pecan pieces for batter (1/4 protein)
  • 0.5 oz nuts/seeds for topping (1/4 protein)

Grain Serving

  • 1 oz quick or instant oats (recommended over rolled oats or steel-cut oats)

Fruit Serving

  • 4 oz banana
  • 2 oz fruit for topping

Condiments & Spices

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon baking powder
  • Nutmeg, cinnamon, or vanilla (optional)

Notes for Maintenance

  • Grain Additions: Use 1.5 oz grain. The other ratios do not need to be changed.
  • Protein Additions: Increase yogurt, nuts, or add nut butter.
  • Fat Additions: Add nuts or nut butter.

Directions

  1. Combine oats, banana, milk, apple cider vinegar, and baking powder, and blend in a small blender cup. The batter should be pretty thick. Or if you prefer not to blend, mash everything with a fork.
  2. Stir in the pecan pieces.
  3. Let the batter sit for 5-10 minutes to thicken and puff up.
  4. Weigh out your toppings while you are waiting.
  5. Heat a nonstick pan to medium. Drop batter into the pan. You should need to spread the batter out a little bit.
  6. Cook for 2-3 minutes, flip and cook 2-3 minutes on the other side, until cooked.
  7. Top with yogurt, 2 extra ounces of fruit, and have a beautiful, bright day!

  • Letting the batter rest for 5-10 minutes is important for the fluffy factor, and for hydrating the oats.
  • You want the batter to be thick, so they cook up and not out.
  • Blending is optional. Alternatively you could mash everything together with a fork.
  • Preheat the pan – you want the batter to sizzle when you drop it onto the pan, too low will stick, but not too hot either, you don’t want to scorch them. Use medium heat and adjust as needed.

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16 Comments

  1. Our family’s “feather lights” were a perpetual favorite in our household, and Katie has managed to recreate their essence here which is thrilling! A few tips after making them a few times now: Katie is right about letting them sit for ten minutes before putting them on the griddle~it’s critical to let the baking powder do its magic. I’ve found a large teflon pan to be the best, right at medium heat. Watch them carefully as there is a sweet spot with these (somewhere between 2-3 minutes per side). I’ve found that the older the banana, the sweeter the Katie. And blueberries on the top (before you flip them) adds a great flavor (frozen is fine). Delicious!!

     
  2. Thank you for this recipe! They turned out perfectly!…this blog has been a Godsend to me on my BLE journey…

     
  3. I will make these again but there was an odd taste. It was either the apple cider vinegar or the baking powder. I’m not sure which. Are you sure it needs 1 TBSP? That seems like an awful lot. Anyway, I think I ill decrease one or the other next time and see what happens. Thanks!

     
    • Feel free to tinker with it Bonnie until you like the flavor. Thanks for the feedback!

       
    • I doubled these for my husband and me, but didn’t double the baking powder or vinegar. Are you sure it’s 1 tablespoon of each? I’ve cooked with too much baking powder and ended up with a metallic taste, so I was a bit cautious. Either way, thank you – we’ve enjoyed so many of your recipes as we begin to reign in our plant-based journey!! My goal is less “food porn” and to aim for feeling “satisfied” after a meal. These totally hit the mark! 🙂

       
      • In our family we really do use 1 tablespoon of each. I know it seems like a lot. I think it is important for the texture. I like the flavor, but other people have preferred to reduce the amounts of those ingredients. Keep tinkering, these are finicky, you’ll find a version that works for you! <3

         
  4. How many of these is a serving or the losing phase?

     
  5. Estrela Oosthuizen

    I was tapped over the fingers when I posted a similar version that gets baked due to the ‘sticking to the pan’ dilema and was asked to remove it, as baking powder is not BLE compliant???

     
    • I’ve never heard anything about baking powder being an issue. I’m not a BLE authority though. It’s never been an issue for me. If you are worried about it, then maybe you should skip this one.

       
      • Beth Prichard Robison

        Can I have baking powder?
        September 23, 2016 BLE Support
        Baking Powder is most commonly used in baking and is therefore not a Bright Line Eating food.

        Seems like it’s not a problem to eat baking powder in a BLE-compliant food.

         
      • Baking powder or backing soda are both technically a ‘chemical’, sodium bicarbonate, and not a whole food, that is the only issue I can see with the BLE stance on it. True it is used in processed food, mainly those with flour, but in and of itself it should not be a trigger. The question then becomes are you at peace with the decision to include it.

         
  6. Pingback: Chia Fruit Spread – Katie's Bright Kitchen

  7. Madeline Caporale

    I decided to modify and add an egg, omit the plant based milk and the apple cider vinegar. I did use the baking powder and added a bit of water. I did let the ‘batter’ sit for at least 5 minutes since I used regular rolled oats. Due to the natural sugars in the banana I did find it necessary to reduce the heat so that they did not burn. They turned out fabulous, such a treat. I imagine they could be a trigger for some depending where you fall on the susceptibility scale.

     

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