These super simple and speedy pancakes from Katy Beskow’s 15 Minute Vegan on a Budget cookbook are easily customizable by adding chocolate chips , shredded coconut, fresh berries, or chopped nuts. What you need: 1 tablespoon sunflower oil, for frying 1 medium ripe banana, peeled 1 cup rolled oats 11⁄4 cups soy milk What you do: In a frying pan over medium heat, warm oil. Into a blender , add banana, oats, and soy milk, and blend until smooth.
Into hot pan, add tablespoon-sized amounts of batter and cook 2 minutes until golden, then flip and cook on other side for 2 minutes. Serve hot with desired toppings. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Easy Vegan Maple Peanut Butter Pancakes Fluffy Vegan Peanut Butter Chocolate Chip Pancakes Vegan Blueberry Vanilla Pancakes JUMP TO .
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