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! EASY. QUICK. HEALTHY. DELICIOUS.
Rise and shine because I have a new vegan pancake recipe for you. These vegan pancakes are easier, healthier, and tastier than regular pancakes! While I love a good old-fashioned pancake recipe, those recipes are usually not the healthiest (they’re basically cake, hence pan-cake). I wanted something good for me, especially because I want to eat pancakes every day! So I decided to write a pancake recipe that is so healthy you can feel good eating them!
I’ve tried vegan banana pancakes recipes before but they always came out super dense and mushy in the middle. So I tweaked and experimented until I had the recipe for the perfect fluffy pancakes, that are even more delicious than the traditional version. They are so tasty that I often eat them without anything on them! My favorite part: I love making a big batch of these pancakes and storing them in the fridge for up to 5 – 7 days. When ready to eat, pop one in the toaster to reheat! Hello, toaster pancakes. Start your day with a stack of these irresistible vegan pancakes – a quick, healthy, and delightful breakfast that will make your mornings even brighter!
Common Questions:
Can you make the pancakes ahead of time and freeze them? Yes! Make pancakes once and freeze them for a quick and easy breakfast later. Prepare the batter and cook the pancakes. Allow to cool then 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.
Can I add chocolate chips or other add-ins? Absolutely! If you want add-ins like vegan chocolate chips, blueberries, walnuts, shredded coconut or chopped banana. Whisk in a handful of your chosen add-in into the pancake batter just before cooking.
How do I keep pancakes warm while cooking the rest of the batch? To keep pancakes warm while cooking the rest, preheat your oven to 200°F or 93°C and place a baking sheet or oven-safe dish inside. As you cook each batch of pancakes, transfer them to the preheated oven.
Ingredients:
Bananas: I used 2 medium ripe bananas. The riper the banana, the sweeter the pancakes will be. Bananas sweeten the pancakes and also work as a great egg substitute.
Oats: You can use old-fashioned, large flake, 1-minute oats, or instant oats.
Plant-based milk: Use your favorite non-dairy milk such as oat milk, soy milk, or almond milk.
Natural peanut butter: make sure your peanut butter is the natural kind, with no added oils or sugar. The only ingredients should be peanuts and maybe salt.
Vanilla extract, cinnamon, baking powder, and salt: for flavor and rise.
All-purpose flour: A bit of flour is needed so the pancakes get nice and fluffy. You could substitute whole wheat flour (whole wheat pastry flour works best) or a gluten-free all-purpose flour blend if preferred.
How to make vegan pancakes:
To a blender add the banana, oats, dairy-free milk, peanut butter, baking powder, vanilla, cinnamon, and salt. Blend until smooth (it’s ok if there are still little bits of oats).
Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a ⅓ 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 ⅓ cup measure if desired.
Serve warm with any toppings of choice such as vegan butter, maple syrup, fresh 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).
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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!
Servings: pancakes (depending on how big or small you make them))
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Instructions
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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).
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Now add the all-purpose flour and mix in to make a thick batter. Set aside.
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Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a ⅓ 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 ⅓ cup measure if desired.
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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
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 200°F or 93°C and place a baking sheet or oven-safe dish inside. As you cook each batch of pancakes, transfer them to the preheated oven.
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