An easy vegan pancake recipe which makes 12 4-5 inch chunky pancakes. It contains only 5 ingredients and only natural sugars. A great recipe for those who don’t often venture into the kitchen!
I’ve been working on this vegan pancake recipe for a while. The first one I tried was made with coconut flour and flaxseeds and it ended up in the bin. You can’s eat a pancake which doesn’t ‘set’…! That was an expensive mistake and also very time-consuming as I hoped I could ‘save’ the recipe yet the more I added to it, the worse it seemed to get. So I left it. Until my sister said she had been experimenting with vegan pancakes too… This recipe is essentially all thanks to Rosie!
To be honest, Rosie isn’t known for her culinary skills so to say I was dubious to start with was an understatement. Especially as it contains banana and I’m not really a fan. However, she persuaded me to try it and it’s actually pretty damn tasty. Even with the banana. Yes, anti-banana people, you’ll probably like this! She also mentioned that for the last batch she made, nearly half the batter went missing as it doubles up as a smoothie… Who knew you could turn a smoothie into pancakes?!
Give this recipe a go and let us know how you get on. It doesn’t contain any extra sugars apart from what’s in the banana so its perfect for those with less of a sweet tooth. If you do enjoy the sweeter side of life but still want to keep it as natural as possible, adding a tablespoon of apple puree can help. Otherwise, you can load it up with maple syrup! Similarly, if you’re adding a minimal amount of topping, you may want to increase the taste-factor in the pancake mix which you can easily do. A teaspoon of cinnamon really works well. For those who like to get their protein in, we’ve got a great protein pancake recipe here, otherwise you can add protein powder to the mix. Just make sure you blend it all together well.
As for toppings, chia jam works well, as does melted chocolate with banana slices, peanut butter or simply fresh fruit.
These are truly delicious chunky pancakes. But because they can be thick, make sure you cook them through. And don’t add too much batter for each pancake! Enjoy.
- 1 cup porridge oats
- 1 cup nut milk
- 1 medium / large ripe banana
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla essense
- Coconut oil for frying
- Blend all the ingredients (apart from the coconut oil) together in a blender to form a smooth batter. You can also use a hand blender too.
- Heat the coconut oil on a medium to high heat in a frying pan.
- Add a small amount of batter to the pan and fry for a few minutes on each side until golden brown. Depending on the size of your frying pan you can cook more than one at a time.
- Top tip: Add a teaspoon of cinnamon to the batter for added flavour.
These pancakes are best served warm, however the pancake mix can be kept in the fridge for 5 days in an airtight container. Or drunk!