These gluten-free, vegan banana pancakes will blow you away. Time to bring back Sunday brunch the right way! They’re easy to prepare, packed with potassium, calcium, fiber and plant protein. Healthy, simple, and delicious for the whole family- It’s that easy to eat right.
Cook time: 10 minutes per cake
Prep time: 10 minutes
Servings: 8 pancakes
1 ½ cups of gluten-free oats
1 cup of unsweetened non-dairy milk
3 Tablespoons of chia seeds
3 ripe bananas (the riper the better!)
1 teaspoon of cinnamon
A dash of sea salt
Blend together in a food processor…
1 cup of oats, plant based milk, chia seeds, dates, 2 bananas, cinnamon and sea salt. Blend until smooth.
The rest of the oats, and 1 sliced banana.
In a nonstick pan…
Cook pancakes on low heat to prevent sticking. Flip only once the bottom side begins to caramelize and turn deep brown. *you won’t need to use oil if you keep the pan at a low temperature and use a metal spatula.
Topped with fresh fruit, peanut butter, maple syrup (we’re from Vermont…), date syrup (blend dates, cinnamon, and water together to make a syrup). Enjoy with MamaSezz Breakfast Sausage.
Excellent source of dietary fiber, protein, Vitamin C, Calcium, and Iron.
What our customers are saying
"The best ship to home meal service out there, hands down. The food is delicious with just enough flavoring that you can jazz the meal up with your own spices if you wish. Nothing is bland or overly spicy. Best of all, they include a shipping label for you to return all the packing materials to them for free for reuse until ready for recycling. So easy and enjoyable.”
- Allison Hall (MamaSezz Customer)
MamaSezz is the leading whole food plant-based prepared meal delivery company in the U.S. We make it easier for you to be your healthiest self by delivering hearty, fresh, ready to eat whole food plant-based meals with no B.S. (you know, Bad Stuff) right to your door.
Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.