Recipe: Plant-Based Banana-Oat Pancakes

Breakfast is the most important meal of the day, especially for growing kids who need energy and nutrients to fuel their bodies and minds. Finding a breakfast that is both healthy and appealing to children can be a challenge, but a plant-based diet offers a variety of delicious and nutritious options. These Banana Oat Pancakes are sure to become a family favorite and are not only packed with wholesome ingredients but also fun (and easy!!) to make and eat and can be customized with various toppings to suit your child’s preferences

These pancakes are not only delicious but also jam packed with nutrients that are essential for children’s growth and development:

• Oats: A great source of fiber, which helps keep kids feeling full and satisfied. They also provide important vitamins and minerals such as iron, magnesium, and B vitamins.

• Bananas: High in potassium, vitamin C, and vitamin B6, bananas add natural sweetness and creaminess to the pancakes.

• Flaxseed Meal: Rich in omega-3 fatty acids, fiber, and antioxidants, flaxseed meal boosts the nutritional profile of the pancakes.

• Plant-Based Milk: Provides a good source of calcium, vitamin D, and other essential nutrients, depending on the type of milk used.
  

INGREDIENTS:

• 1 cup rolled oats

• 1 ripe banana

• 1 cup plant-based milk (such as almond, soy, or oat milk)

• 1 tablespoon flaxseed meal (optional, for added nutrition)

• 1 tablespoon maple syrup or agave nectar

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• A pinch of salt

• Fresh fruit and maple syrup for serving
  

INSTRUCTIONS:

1. Prepare the Oats:

   • Place the rolled oats in a blender or food processor and blend until they become a fine flour.

2. Make the Batter:

   • In a mixing bowl, mash the ripe banana with a fork until smooth.

   • Add the oat flour, plant-based milk, flaxseed meal (if using), maple syrup, baking powder, vanilla extract, ground cinnamon, and salt to the mashed banana. Stir until well combined. Let the batter rest for 5-10 minutes to thicken.

3. Cook the Pancakes:

   • Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil or cooking spray if needed.

   • Pour about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon to form an even circle.

   • Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes, until golden brown.

4. Serve:

   • Serve the pancakes warm, topped with fresh fruit and a drizzle of maple syrup. You can also add a dollop of plant-based yogurt or nut butter for extra flavor and nutrition.