The best pancakes with just 3 main ingredients, also a super cheap recipe to make. These pancakes never disappoint + you can always build up the ingredient list and personalize them more. Their nice authentic taste take me back to Sundays of childhood! SO good!! And yes, you can get fantastic pancakes, without milk, without eggs, without butter! If you are looking to a way to revolutionize your typical breakfast or dessert or snack, you’re at the right place. Not only will it feed you nutrients and energy, but it will also make your soul happy!
If you don’t know it’s vegan, you couldn’t say it is! They’re fluffy, but also dense. Just the perfect sweet tooth, but a mindful nutritious sweet tooth. That’s what it’s all about.
Ingredients and equipment
For this recipe, I use Gf oats or one to one GF baking flour. The authentic way to make it would be with oats, but if you’re looking for a more chewy option like traditional pancakes, you should make this recipe with the one to one GF baking flour.
Banana is the second main ingredient of this recipe. It plays the role of combining well the 2 other ingredients together. It’s like the glue of the recipe, like an egg would be.
Lastly, the 3rd ingredient is plant based milk. I like to use my home made almond milk (link to my almond milk recipe here). But I know it works well with oat milk, and coconut milk could do the work, but it might be even more dense due to the higher fat content.
Optional additional ingredients I like to use are :
- Vegan vanilla or chocolate flavoured protein powder (I use Orgain brand, link here).
- One or two dates in the batch to bring extra sweetness.
- Dash of baking powder and salt.
Optional toppings I like to use are :
- Cacao nibs
- Peanut butter or almond butter or coconut butter
- Agave syrup or maple syrup or coconut sugar
- Cinnamon
Regarding the equipment for this recipe, you need a blender. I use a high speed vitamix blender (link here). You’ll also need some kind of cooking surface for your pancakes such as a pan or anything that work for you.
Success tip: for best results, recommend using the optional additional ingredients in the dough ! adding extra protein makes it a wonderful post work out fuel and brings up more flavours.
You can also let the dough rest 1-2h or overnight before use. The batter will get thicker and you’ll get wonderful fluffy pancakes!
I already did this recipe not blending oats fully well in the mix, and without baking powder. And the results are not the same! When using baking powder or baking soda, the pinch of salt is needed to make these chemical reaction work properly!
Step by step instructions
- Combine all ingredients in your blender. If you use dates, make sure they are pitted.
- Blend well until smooth.
- Scoop the mix to a pan previously oiled.
- You may add chocolate chips on the pancakes while they cook! and I like to use a spatula to cover the chocolate with a little of uncooked pancake mix on top.
5. Cook each pancakes for 3-4 min each side on medium heat. Note that this estimation works with the cooker I have but it may cook faster or shorter with your cooker. When I cook pancakes I just have my book on the side and I read while checking on them at the same time. Not the kind of thing you’re leaving by itself and go do other things. It’s an intuitive cooking process.
6. Serve with your favorite toppings!!
How to store ?
I usually make all my pancakes at once. If I happen not to need them all, I like to keep them in a air tight container in a fridge up to 4 days after making them. You may also just make as much pancakes as you need and, keep the remaining batter in the fridge up to 2 days, 3 days max. This option will surely yield the most fresh pancakes but is also more time consuming. Once I make them all, if there is any left overs (which is rare), I like to have them ready to eat on the go.
How to serve these delicious pancakes ?
I love to stack them in pile and eat them as a full meal. This pancakes pile was definitely a brunch meal, counted for 2 meals of my day and kept me full until dinner.
My favorite toppings are almond butter, cacao nibs, dried rose petals, agave syrup & strawberries!
Sometimes I also like to have people over and just use them as a brunch item in my little buffet. The heart shape pancakes and avocado toasts were for our girls V day brunch.
We also enjoy them as a little dessert watching a show after dinner! The toppings used below are my home made granola recipe (recipe coming soon), + peanut butter + agave syrup + coconut sugar.
Let me know in the comments how these pancakes turned out for you! I love to take any recommendations to improve my recipes, or any creative ideas!! Thank you for reading. Don’t forget to tag me on instagram @holisticallynati if you share your food 🙂
Hope to have you visit my website again soon!
Vegan healthy protein pancakes recipe
Equipment
- 1 Blender I recommend Vitamix but any high speed blender should work!
- 1 pan
- 1 Spatula
Ingredients
- 1 banana
- 3/4 cup plant based milk almond or oat is preferred
- 1 + 1/4 cup gluten free oats or gluten free baking 1 to 1 flour anywhere between 1 cup to 1+1/4 cup will work
- 1 tsp baking powder
- pinch salt
- 2 scoops vegan vanilla protein powder optional, can also use other protein flavours
- 1-2 fresh medjool dates optional but brings extra sweetness
- 2 tbs coconut oil for the pan
- handful dairy free chocolate chips totally optional, but definitely yummy
Instructions
- Combine all ingredients in your blender.
- Blend until you get a smooth dough mix.
- Bring a pan on medium heat.
- Bring a little of coconut oil to heat in your pan.
- Transfer to batter to the pan, one scoop at a time.
- You can flatten a little each scoop of dough brung to your pan to make your pancakes thinner, or you can keep them thick. It might require additional cooking time if you decide to keep them thick.
- Allow each pancake to cook on their first side until it shows bubbling (about 2 min each side, medium heat).
- Serve with your toppings of choice!
