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Recipe  •  13 June 2024


Vegan Banana Pancakes

These vegan pancakes are quick and easy to make for a wholesome breakfast. Why not experiment with different flavour combinations – for example you could swap out the cinnamon for lemon zest and frozen blueberries. Serve with a generous drizzle of nut butter for some extra protein.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes


  • 2 cups (180 g) rolled oats
  • 2 overripe bananas
  • 1½ cups (375 ml) soy milk, plus extra if needed
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • Small amount of olive oil, for cooking
  • Chopped fruit, to serve
  • 100% natural nut butter of your choice, at room temperature or melted slightly, to serve


  1. Combine the oats, banana, soy milk, cinnamon and baking powder in a blender. Blend for 1 minute or until smooth.

  2. Set aside for 5 minutes to rest and thicken. If the batter is too thick for your liking, stir in some extra soy milk until the batter reaches your desired consistency.

  3. Heat a small amount of oil in a medium frying pan over medium heat. Pour in the pancake batter until it fills three-quarters of the pan. Cook for 2 minutes, until you start to see bubbles forming on the surface. Flip the pancake and cook for another 2–4 minutes, until golden.

  4. Remove the pancake from the pan and continue until all the batter is used. If you have a large frying pan or griddle pan you could cook more than one at a time.

  5. Serve the pancakes warm, topped with chopped fruit and drizzled with nut butter.

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