Print
Vegan Pancakes Recipe - light, fluffy and easy vegan pancakes made without milk or eggs. The perfect weekend breakfast! #veganpancakes #veganpancakerecipe #easyveganpancakes | Recipe on thecookandhim.com

Vegan Pancakes Recipe

Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Quantity: 8-10 pancakes

Ingredients

Pancakes:

  • 2 small ripe bananas – peeled
  • 1 + 1/4 cups (140g) rolled oats
  • 3/4 cup (185ml) unsweetened almond milk
  • 1/4 cup (40g) coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Blender or good food processor – I used a NutriBullet RX

Optional topping:

  • 1 cup (120g) blueberries – fresh or frozen
  • 1/2 tblsp maple syrup

Instructions

  1. For the pancakes put all the ingredients into a blender cup or your food processor bowl and whizz until thick and smooth
  2. I find it easier to scrape the mixture out of the cup into a wide pouring jug or bowl. Leave to stand for a few minutes while you make the optional topping
  3. If you're making the blueberry topping put the berries and syrup into a small saucepan bring to the boil then turn down the heat to the lowest setting and leave to simmer while you make the pancakes
  4. Pour a little drizzle of oil in to a large non-stick frying pan over a low - medium heat. Pour or spoon in some of the mixture. I make 3-4 at a time. You can make the pancakes any size you want, just remember you have to flip them so leave some room in the pan!
  5. Flatten them slightly as you add each one to the pan
  6. Cook for a minute or so until large bubbles have formed on the uncooked side
  7. Using a large fish slice or palette knife carefully flip the pancakes
  8. Cook on the other side for a further minute or so
  9. Stack the pancakes on a warmed plate then top with the hot blueberry sauce

Recipe by The Cook & Him at https://thecookandhim.com/recipes/easy-vegan-pancakes-recipe/