These Easy Vegan Pancakes are made with only 4 ingredients and ready in no time! Perfect for a comforting breakfast. Vegan, gluten-free, oil-free and refined sugar-free pancake recipe.
Easy Vegan Pancakes
I first made these pancakes when I was in uni. That day I needed something sweet and comforting to cheer me up but I did not have much time so it had to be quick and easy to make.
Well, with this recipe you simply have to blend all the ingredients together and cook the pancakes until golden brown. That’s it!
These cook fast, meaning you are going to have a beautiful and mouthwatering stack in front of you before you know it.
Gluten-Free and Fluffy Vegan Pancakes
Not only are these pancakes delicious, but they are also good for you!
The main ingredient is oats, which is a very healthy grain packed with fiber, protein and other essential vitamins and minerals.
You will need a banana for this recipe and make sure it is spotty. The ripest (spottiest) the banana, the sweetest your pancakes. The banana is also going to make the pancakes very soft. You can easily substitute it with two tablespoons of apple sauce if you want.
I highly suggest that you eat these pancakes while they are still hot with fresh fruit and a generous drizzle of agave syrup or maple syrup – or a heaped tablespoon of vegan chocolate spread.
I hope you will love these Easy Vegan Pancakes! They are:
- Very easy to make
- Healthy
- Rich in fiber
- Delicious with chocolate spread
Have fun !
Nolwenn ☀
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More Gluten-Free Vegan Dessert Recipes:
- Raspberry Filled Oatmeal Muffins
- Raspberry Chia Jam Stuffed Pancakes
- Vegan Chocolate Peanut Butter Bars
- Bounty Slice with Brownie Base
- Vegan Chocolate Stuffed Pancakes (easy)
Easy Vegan Pancakes | Gluten-Free, Oil-Free
Easy Vegan Pancakes made with only 4 ingredients and ready in no time! Perfect for a comforting breakfast. Vegan, healthy and delicious !
Ingredients
- 2 + 1/3 cups oats (gluten-free) (230 g)
- 2 cups non-dairy milk (480 ml)
- 1 ripe banana
- 1.5 tsp baking soda
Instructions
- Place the oats in your blender and pulse until they reach a flour-like consistency.
- Add in the non-dairy milk, banana and baking soda and pulse again until everything is well-combined. Let the batter rest for 5 minutes. This will allow it to thicken a little, resulting in fluffier pancakes.
- Heat up a non-stick pan. Use a 1/4-cup measure to scoop the batter onto the pan and cook until bubbles form and the edges are dry (takes roughly 1 minute).
- Flip the pancake and cook on the opposite side for 30 seconds or until golden brown.
- Repeat the process with the remaining batter.
- Serve the pancakes immediately with fresh fruit and agave syrup 🙂
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