These vegan pancakes are quick and easy. Ditch the boxed pancake powder and grab wholesome ingredients that are probably already in your pantry.
All you need are rolled oats, plant milk (like almond milk or coconut milk), and a mashed ripe banana.
I’ll make some suggestions about how to spice these up (literally) or make a fluffy pancake.
Jump ahead to the vegan banana pancakes recipe, I’m going to hang out up here and go through some of the different variations and toppings I recommend trying.
Are vegan pancakes without baking powder any good?
Baking powder is a chemical leavener, which means that there is a reaction when combined with the salt and other ingredients in the pancake batter. This reaction causes bubbles, when are trapped in the pancake batter as it cooks. This creates tiny little air pockets, making the perfect fluffy pancake.
And if you don’t have any baking powder?
Meh, it’s not a big deal. It will still be tasty anyway, won’t it?
Recommended Fillings
If you happen to have any of this stuff around, I recommend throwing a few of these things in there too:
- Chocolate – whether chocolate chips or cacao powder, toss a couple tablespoons in for some chocolatey oatmeal pancakes.
- Nut butter – a tablespoon of peanut butter or almond butter gives it a rich flavor.
- Plant milk – any kind of plant milk will do, though I personally like thicker milks like oat milk, soy milk and coconut milk. You could use almond milk or rice milk here too, though those are a little watery to taste.
- Gluten free flour – some places don’t have easy access to gluten free oats or oat flour (like in Australia), so you can sub others like almond flour, coconut flour or rice flour. If you use rice flour, I recommend throwing in a little bit of potato starch to thicken it up. Rice flour can be a bit… crunchy.
- Spices – cinnamon, vanilla, pumpkin spice, nutmeg… I love adding something extra to really make these pop. Cinnamon and nutmeg are my favorite.
Recommended Toppings
Literally whatever your heart desires. But let me share a few of my favorites:
- Pure maple syrup or coconut sugar simple syrup
- vegan whipped cream frosting
- fresh fruit, especially blueberries and strawberries
- nut butter, like peanut butter and almond butter
- melted chocolate
- vegan butter
3 ingredient oatmeal pancakes (no egg)
Equipment
Ingredients
- 110 g rolled oats (1 cup + 3 tbsp)
- 1 cup nut milk
- 1 ripe bananas
Recommended
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 1/2 tbsp sugar
Instructions
- Blend all the ingredients until fully combined.
- Place ⅓ cup of batter on a non-stick pan to form a circle. Cook at a low temperature with a lid on until the surface of the pancake is completely dry and on the bottom the pancake is golden brown (these take longer to cook than regular pancakes). Turn over and cook at medium heat until golden brown.
- Repeat the process with the rest of the batter.
- Serve with optional toppings like maple syrup, nut butter, seeds (like pumpkin seeds), and different types of fruit and berries.
Notes
- If you don’t have, or want to use, a blender, then first mash the banana and mix well with your non dairy milk. Then add the dry ingredients and mix well. It should be runny enough to pour, but thick enough to hold its shape.
- If you do eat eggs and have some on hand, then you can mix one in.
- If you swap for wheat flour and include the baking soda, salt, and sugar, then you’ve got yourself a classic fluffy pancake.
