Fluffy vegan pancakes using just two ingredients? Yep – it’s possible! Read below to see how to turn plain old oats into a delicious, healthy breakfast treat.
Who doesn’t like pancakes, right?
They are a universally-loved breakfast food. There’s just something about biting into a warm, pillowy bite of sweet, fluffy vegan pancakes doused in sweet-and-sticky maple syrup and fresh fruit. It’s a winning combo. But I’m about to let you in on a game-changer…. pancakes are not unhealthy.
At least, they don’t have to be.
The origin of the standard recipes we see today–filled with sugar, cholesterol-laden eggs and fatty butter–were probably the backs of pancake mix boxes, where industry tried to invent new uses for old products. However, pancake-like foods have been eaten around the world without those nasties for years. Make sure you also check out these Arabic ‘qatayef’, which are pancakes fashioned into dumplings filled with creamy, sugar-free caramel
100% whole plant food ingredients
For gluten free pancakes, use gf oats. Regular ones are no less good-for-you. If you prefer, watch the Youtube video form of this recipe here
Also, give these yummy Persian halva (tahini) oats a go!
And the recipe – plant-based vegan pancakes:
These healthy pancakes use just two, plant-based ingredients. I promise, you won't miss all the nasty animal products or refined sugars. For gluten free, use gf oats.
- 1.5 cup oats ground into a fine flour (you can do this by pulsing the oats in a high speed blender or food processor
- 1 banana
- 2/3 cup non-dairy mylk or water
- 1 tsp baking soda + squeeze of 1/2 lemon be careful not to overdo it or the pancakes will taste slightly acidic
- Cinnamon, cardamom, pinch of salt
Blend all the ingredients until smooth. The more liquidy the batter, the thinner and more crepe-like your pancakes will be. Thick batter = fat, fluffy cakes.
Heat a non-stick pan on medium-high. When hot, pour large spoonfuls of batter onto the pan, using the back of the spoon to spread it into palm-sized rounds.
When the bottom side of the pancake has cooked, use a spatula to flip it. Cook until golden brown and repeat until all the mixture has been used up.
Serve with maple, date or agave syrup and fresh bananas, berries or mango.
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Try these sugar-free, vegan sweet sauces:
- Chocolate sauce: cacao powder + syrup
- Vanilla protein sauce: raw vegan vanilla protein powder + syrup
- Coconut sauce: coconut powder (not the same as coconut flour) or coconut butter + syrup
- Peanut sauce: warmed, diluted peanut butter + syrup
- Halva/tahini sauce: tahini + syrup
- Top with coconut flakes
Or, throw some breaded vegetarian 'beyond chick'n' strips on there and douse in maple for a Southern style comfort breakfast!
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These vegan pancakes are great topped with their raw cacao or sauce made from raw vanilla protein powder.