Easy Vegan Pancakes (that are secretly healthy!)
These are the best easy vegan pancakes that are designed to be healthier than traditional pancakes. The base is made with bananas, oats, and peanut butter, whizzed up in a blender. They are naturally sweetened and have no added oils! Healthy enough to eat every single day, easy enough to whip up, can be made ahead of time, and tastes better than any pancake you've ever had!
My Notes:
Servings: pancakes (depending on how big or small you make them))
Ingredients
- 2 medium bananas (9.2 oz/ 260 g total when peeled)
- 1 cup(s) oats (old-fashioned, 1-minute oats, or instant) (gluten-free if preferred)
- 3/4 cup(s) plant-based milk (such as oat or soy)
- 1/4 cup(s) natural peanut butter
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) ground cinnamon (optional)
- 1/4 teaspoon(s) salt
- 1/2 cup(s) all-purpose flour (or sub whole wheat pastry flour or a gluten-free all purpose flour blend)
- oil for cooking
Instructions
- To a blender add the banana, oats, plant-based milk, peanut butter, baking powder, vanilla, cinnamon, and salt. Blend until smooth (it's ok if there are still little bits of oats).
- Now add the all-purpose flour and mix in to make a thick batter. Set aside.
- Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a 1/3 cup measuring cup to scoop the batter onto the pan, gently spreading it into a round shape using the side of the measuring cup. Cook slowly until the edges of the pancake look dry and a few large bubbles appear. Flip the pancake with a spatula and continue cooking until golden on both sides. Repeat the process with the remaining batter. Note: You can make the pancakes bigger or smaller than the 1/3 cup measure if desired.
- Serve warm with any toppings of choice such as vegan butter, maple syrup, berries, peanut butter or fruit.Note: I love making a big batch of these and storing them in the fridge for up to 5 - 7 days. When ready to eat, just pop one in the toaster to reheat! (See recipe notes for freezing instructions).
Notes
Oats: if you would like to use oat flour in this recipe, substitute 1 cup oats forย 3.4 oz/ 96 g oat flour.
Peanut butter substitute: feel free to your favorite nut or seed butter such as cashew butter, almond butter, or sunflower seed butter.
Freezing pancakes: to freeze pancakes, let them cool, separate them with parchment paper, and then store in a freezer bag or air-tight container and freeze. When ready to eat, reheat in the microwave or toaster.
Add-ins: If you want add-ins like vegan chocolate chips, blueberries, walnuts, shredded coconut or chopped banana. Stir in a handful of your chosen add-in into the pancake batter just before cooking.
Keep pancakes warm while cooking the rest: preheat your oven to 200ยฐF or 93ยฐC and place a baking sheet or oven-safe dish inside. As you cook each batch of pancakes, transfer them to the preheated oven.
Oil-free: for oil-free use a good non-stick pan.ย
Nutrition
Serving: 1pancake (recipe makes 8 pancakes) | Calories: 153kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 229mg | Fiber: 3g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
