Dead Easy Vegan Pancakes
Perfect served in a stack, enjoy these easy vegan pancakes with blueberries, coconut cream and maple syrup.
Clear your schedule because here are your lazy Saturday morning plans!
A Lazy Saturday is one of my best treats. No plans or commitments to rush to, just a slow morning ahead and the prospect of brunch. When I extract myself from my duvet cocoon, I am definitely going to put on some Jack Johnson and be serenaded while making banana pancakes.
My version, a twist on the classic, is gluten free and vegan, but I doubt you would notice the “health” element as these are the perfect love child of a gooey oat cookie and a hug.
Let’s do this…
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free! Enjoy!
Can I replace the coconut cream?
Coconut cream can be replaced with oat milk in the batter. Replace the coconut cream topping for oat yogurt or a similar dairy free alternative.
Dead Easy Vegan Pancakes
- Total Time: 30 Minutes
- Yield: 2 Servings
- Diet: Vegan
Description
Perfect served in a stack, enjoy these easy vegan pancakes with blueberries, coconut cream and maple syrup.
Ingredients
- 1 cup gluten free porridge oats
- 1 tsp baking powder
- 1 ripe banana
- 150ml coconut milk
- Pinch of salt
- maple syrup for serving
- blueberries for serving (optional)
- 2 tsp coconut oil or olive/vegetable oil, for frying
Instructions
- Chuck the oats into your blender, food processor or nutribullet, and pulse until you have a fine oat flour.
- Next mash the peeled banana in a bowl and throw in the oat flour.
- Open your can of coconut milk and scoop out two spoons of the thick creamy part on top and pop that in the fridge for serving. Spoon the rest of the creamy bit into a measuring cup and add the liquid hiding underneath the creamy top layer until you have a combined 150ml. Add this, the baking powder and salt to the oats and banana and mix until well combined.
- Leave the batter to sit for 5-10 minutes (aka have a well-deserved tea break).
- Heat a frying pan over medium heat. Blob in bits of pancake batter and fry for roughly 2-3 minutes until golden and crisp on the bottom. Once golden, flip the pancakes and colour the other side. Repeat with the remaining batter and keep the cooked pancakes warm under tin foil or in a low 80C oven.
- When ready to serve, stack the pancakes high, scatter over the blueberries, smother in maple syrup and blob coconut cream on top.
The perfect lazy Saturday morning, done and dusted.
Notes
Chefs Tip: If you would like to top your pancakes with coconut cream, pop your can of coconut milk into the fridge the night before. This will cause the creamy part to solidify on the top for easy scooping.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 384.83kcal
- Sugar: 10.12g
- Sodium: 330.88mg
- Fat: 21.18g
- Saturated Fat: 16.76g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 45.89g
- Fiber: 7.31g
- Protein: 7.73g
- Cholesterol: 0mg
