Vegan Pancake Recipe
This vegan pancake recipe is simple, cheap to make and healthy! For this recipe, I've added blueberries, a Greek-style soya yoghurt and lemon zest, but you can play around with extra toppings if you fancy something different.
Servings 1 person
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!