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Healthy Vegan Pancakes

Healthy Vegan Pancakes
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Fluffy, golden vegan pancakes made with oat flour and mashed banana for natural sweetness. Each bite is tender and hearty, with a subtle vanilla aroma and no eggs or dairy needed.

Ingredients

Scale
  • 1 1/2 cups oat flour (ground from rolled oats)
  • 1 medium banana, mashed (about 1/2 cup)
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon coconut oil, melted, plus more for the pan

Instructions

  1. In a large bowl, whisk together the oat flour, baking powder, baking soda, and fine sea salt. This ensures the leavening agents are evenly distributed, which helps the pancakes rise uniformly.
  2. In a separate medium bowl, combine the mashed banana, almond milk, maple syrup, apple cider vinegar, vanilla extract, and melted coconut oil. Whisk until smooth. The vinegar reacts with the baking soda to create air bubbles for extra fluffiness.
  3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix — small lumps are okay; overworking the batter will make the pancakes dense.
  4. Let the batter rest for 5 minutes at room temperature. This allows the oat flour to fully hydrate and the baking soda to start reacting, resulting in taller, lighter pancakes.
  5. Place a large non-stick skillet or griddle over medium heat and add 1/2 teaspoon of coconut oil. Swirl to coat the surface. To test the heat, flick a drop of water onto the pan — it should sizzle and evaporate quickly.
  6. Scoop 1/4 cup of batter onto the hot pan for each pancake, leaving about 2 inches between them. Use the back of a spoon to gently spread the batter into a 4-inch circle.
  7. Cook for 2 to 3 minutes, until the surface is covered with bubbles and the edges appear matte and slightly dry. You should see tiny bubbles breaking through the surface — that’s the pancake releasing steam.
  8. Flip the pancake carefully with a thin spatula. Cook for another 1 to 2 minutes, until the underside is golden brown and the pancake springs back when gently pressed in the center.
  9. Transfer the cooked pancakes to a plate and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding more coconut oil to the pan as needed between batches.
  10. Serve immediately with your favorite toppings, such as fresh berries, a drizzle of maple syrup, a dollop of coconut yogurt, or a sprinkle of chopped nuts.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, stack with parchment paper between each pancake and place in a freezer-safe bag for up to 2 months. To reheat, warm in a toaster on medium setting, or in a 350°F oven for 5-7 minutes. For a protein boost, add 1 scoop (about 25g) of unsweetened plant-based protein powder to the dry ingredients — you may need to add 1-2 tablespoons extra almond milk to maintain consistency.

Nutrition

Keywords: vegan pancakes, healthy pancakes, oat flour pancakes, banana pancakes, dairy-free breakfast, egg-free pancakes, plant-based breakfast, fluffy vegan pancakes, easy vegan pancakes, high protein vegan pancakes

Find it online: https://thehighproteinrecipes.com/healthy-vegan-pancakes/