Name: Vegan Banana-Oat Pancakes
Yield: 2 servings
Ingredients: 1¼ cups (129 g) old-fashioned oats, divided; 2 ripe bananas, divided; ½ cup plus 2 Tbsp. dairy-free milk (such as Oatly); 1½ tsp. baking powder; ½ tsp. ground cinnamon; ¼ tsp. kosher salt; ½ tsp. vanilla extract; 3 Tbsp. extra-virgin olive oil, plus more for pan; ¼ cup dark chocolate chips (dairy-free if desired; optional); Yogurt or dairy-free yogurt (optional) and pure maple syrup (for serving)

Photo by Emma Fishman, Food Styling by Susan Ottaviano

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor, plus the wholesome chew of raw oats. They’re vegan, dairy-free, refined-sugar-free, and gluten-free (as long as you use gluten-free certified oats), and they come together in a food processor, which means minimal cleanup and no risk of overmixing. And while you don’t have to add the chocolate chips, a bit of their sweet richness goes a long way. We think singer Jack Johnson would be proud.

If you don’t have a food processor, you can use 1 heaping cup (100 g) oat flour instead of the 1 cup (100 g) old-fashioned oats—mash the banana well before stirring all of the ingredients together (including the ¼ cup old-fashioned oats).

This recipe is easily doubled to serve four. —Sarah Jampel