Vegan pancakes can be a great way to eat a healthier diet as we reduce our animal-food intake and find more ways to get whole-foods in our nutrition. This Vegan Pancakes Recipe is therefore not just for vegans, but for anyone looking to eat a cleaner diet with food that tastes delicious!
Making Vegan-Friendly Pancakes
A lot of mainstream pancake recipes use honey, milk-based yoghurts or even bacon, but aren’t always vegan-friendly. I’ve been trying out different ways recently to make a pancake recipe for you that creates thick, golden and tasty pancakes, without the need for animal-based products. This recipe uses banana and oats as the base, with a bit of baking powder to give it a bit of rise when cooking the mixture. The peanut butter is a great substitute for eggs, as it helps to bind the mixture and gives it extra flavour.
My Recommendations
For the toppings, I used frozen blueberries I heated through on a low heat to create a little sauce, and a thick Greek-style soya yoghurt to compliment. I also grated a fresh lemon to add the zest on top to give it extra zingy flavour, but you can try a whole range of other toppings to suit your preferences! If you’re looking to reduce your dairy intake, there are a number of quality substitutes that you can make that still taste great.
Vegan Pancake Recipe
Equipment
- 1 Blender
- 1 Non-stick Frying Pan
Ingredients
- 1 teaspoon coconut oil
- 60 grams oats
- 2 tablespoons smooth peanut butter
- 1 sliced banana
- 1 teaspoon baking powder
- 2-3 tablespoons Greek-style soya yoghurt
- 60 grams blueberries
- 75 ml soya milk (or alternative milk you'd prefer)
Instructions
- Add the blueberries into a small pan and warm through on a low heat. This will help to have a blueberry sauce to the dish.
- Add the oats, peanut butter, banana, baking powder and soya milk to a blender until a smooth texture.
- Heat the coconut oil in a non-stick frying pan on a medium heat.
- Pour about a quarter of the mixture into the hot pan.
- Cook on one side for about 30-60 seconds or until golden brown.
- Keep an eye on the pancake to make sure it doesn't burn - flip over once one side starts to golden.
- Once both sides are cooked, add to a clean plate, and repeat until you have 4 pancakes plated up.
- Spoon on the yoghurt and top with the blueberries. Grate the lemon zest on top and voilà! Enjoy!
If you enjoyed these pancakes, let me know the toppings you chose in the comments below! You may also enjoy my banana pancakes recipe, or chocolate protein pancakes for breakfast next time!
