Honestly, I’ve never made lighter, fluffier pancakes before trying this easy plant based version. So even if you are not a vegan you’ll love these pancakes and it will be your “go to” recipe for a Pancake Sunday, promise. You can use regular flour, oat flour or whole wheat. Use Certified gluten-free oat flour if you have gluten sensitivity. I like to use oat because I like the taste and it is a lot healthier than a regular flour and naturally gluten free.
- 2cup oat flour
- 1cup almond milk or any other plant milk
- 2 medium overripe bananas
- 1tsp baking powder
- 1/2tsp baking soda
- 1tsp apple cider vinegar
- 1tsp vanilla extract
- 3tbs raw coconut oil melted
- pinch of sea salt
Mix all the dry ingredients in a bowl, set aside. Blend bananas and plant milk in a blender until smooth. Add this mixture to dry ingredients gradually, whisking it until smooth and no lumps left. You might not need to use all of the banana milk mixture, depending on the banana size. I lake my pancakes thick and fluffy so I make the batter quite tick too. Then add the rest of the ingredients making sure it’s all at room temperature. Otherwise the oil will hardens and turn into lumps in the batter. Give it a mix and let it stand for 10 minutes before cooking. Use a nonstick pan for making the pancakes without any additional oil. Serve them hot with fresh fruits and maple syrup or this homemade Sugar-Free Strawberry Jam. Enjoy!!
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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