- Prep-time: / Ready In:
- Makes 16 pancakes
- Serving size: 4 pancakes
- Print/save recipe
This scrumptious pancake breakfast casserole is excellent for prepping ahead so that you can have a seamless morning. Cook a batch of banana pancakes the day before, and while they’re still warm, fold each into a taco shape and arrange in rows in a 3-quart casserole dish. Sprinkle with a few vegan chocolate chips for an extra decadent touch. Cover and refrigerate the casserole overnight. The next morning, all you have to do is heat it in the oven. Ripe bananas are a great way to sweeten the pancake batter, and they are also delicious sliced on top when you’re ready to serve. You can also cook these from start to finish the day of.
Tips
Gluten-free: To make these gluten-free be sure to use certified gluten-free oat flour and gluten-free vegan chocolate chips, such as Enjoy Life brand.
For more inspiration, check out these tasty ideas:
Ingredients
- 4 ripe bananas, mashed (1½ cups)
- 2 cups unsweetened, unflavored plant-based milk
- 1 cup whole wheat flour or oat flour
- 2 tablespoons pure maple syrup, plus more for serving
- ½ cup rolled oats
- 1 tablespoon pure vanilla extract
- ¾ teaspoon baking powder
- ⅛ teaspoon sea salt
- ¼ cup vegan chocolate chips
- 2 ripe bananas, sliced
Instructions
- In a blender combine mashed bananas, milk, flour, and 2 tablespoon maple syrup. Cover and blend until smooth. Add oats, vanilla, baking powder, and salt. Cover and pulse a few times to distribute and break the oats into bits.
- Heat a nonstick griddle or large nonstick skillet over medium. For each pancake, pour ¼ cup batter onto griddle, allowing to spread to a 3½-inch circle. Cook 2 to 3 minutes or until pancakes look slightly dry on top, are golden brown on the bottom, and release easily from the pan. Flip and cook 1 to 2 minutes more. Transfer cooked pancakes to a 3-quart. baking dish, folding each into a taco shape while still warm and arranging them in rows in the dish.
- Repeat with remaining batter. Sprinkle chocolate chips over pancakes. (If preparing a day ahead, let cool, then cover and chill until ready to bake.)
- When ready to bake and serve, preheat oven to 350°F. Uncover and bake 20 minutes or until heated through. Top with sliced bananas and drizzle with additional maple syrup.
Per serving (4 pancakes): 398 calories, 84 g carbohydrates, 8 g protein, 6 g total fat, 2 g saturated fat, 0 g cholesterol, 165 mg sodium, 9 g fiber, 37 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(2 from 1 vote)Beware - use more flour than the recipe calls for! For some reason I just couldn’t make this recipe work, not even with oil. The pancakes are not holding together. Since switching to a brand new pan did not make a difference, I added way more oat flour, which worked in the end. But the result is nothing like in the picture, they all came out black even on medium-low heat - I suspect because of the high banana content. Anyway, feels like I wasted a bunch of good ingredients.