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
INGREDIENTS
- 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
METHOD
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Combine the oats, banana, soy milk, cinnamon and baking powder in a blender. Blend for 1 minute or until smooth.
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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.
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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.
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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.
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Serve the pancakes warm, topped with chopped fruit and drizzled with nut butter.
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