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Rainbow Vegan Banana Oat Pancakes with Whipped Coconut Cream

Am I the only one who'd always, always end up with a couple of overripe bananas every single week? Well, the chances are I'm not. Worry not, with a few easy steps we can turn those brown mushy nanas into the fluffiest oat banana pancakes ever!


These pancakes are vegan, gluten-free, fluffy, moist, and just the right amount of sweet. Also for pride month, I colored them with natural food extracts. Some good options for adding some extra colors to your food are - beetroot powder, strawberry powder, mango powder, turmeric, matcha powder, and spirula.


To make this stack even more sensational, I served them with clouds of whipped coconut cream, which could not be easier to make! Just pop a can of coconut cream in the fridge overnight, and the next day, scoop out only the thick, white part on top and whip away.

Some other easy desserts you'd love: Oatmeal Tiramisu, Vegan Chocolate Cupcakes, Fruit Cake Loaf, and Black Forest Mugcake. If you try this recipe please let me know how you like it, you could also find me on Instagram @veganbunnychef.

INGREDIENTS:

1 1/2 cup oat flour
1 ripe banana, mashed
1/2 teaspoon baking soda
1 cup soy milk
1 tablespoon canola oil
2 tablespoon syrup
1 teaspoon apple cider vinegar

TO MAKE:

- In a large mixing bowl, whisk oat flour and baking soda till no lumps left;
- Add mashed banana, soy milk, canola oil, syrup and cider vinegar, whisk till smooth, let batter rest for 15 minutes, add coloring if you want;

- Heat a non-stick pan with a small drizzle of oil, pour 1/3 cup batter per pancake, cook over medium heat until you see bubbles appear;
- Flip, and cook for another 4-5 minutes or till cooked through;

- If serving with coconut cream, put the can in the fridge the night before, and the next day, only scoop out the white, thick part on top, whip till fluffy;
- Serve pancakes with whipped coconut cream and extra syrup, enjoy!

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