Vegan Pancakes

The best ever vegan pancakes

The best ever vegan pancakes…

I’ve always had a thing for traditions – I guess it’s because we didn’t have any as I was growing up. We moved about once a year for my father’s job and by the time I finished secondary school I had lived in twelve countries. Traditions just didn’t fit into that nomadic lifestyle.

I remember learning about Thanksgiving when we first moved to America. We were in California and I rushed home from school and told my mum all about it. I begged to have what all my friends were having – a turkey with sauces and a pumpkin pie (this was before I was vegan)! I remember just wanting to be like everyone else, experiencing what everyone else was doing and being part of a collective.

I never had that traditional thanksgiving dinner (ever!), but over the years I’ve learned that you don’t need to follow other people’s traditions… You can make your own. And it’s those traditions that are truly meaningful.

And that is how Pancake Day has come about. Every time my husband and I want to celebrate something – big or small – we have pancakes. That means I have tried A LOT of pancake recipes over the years and since we’re both vegan, I’ve experimented a lot to find what works without using eggs!

It’s become our tradition to have pancakes every time my husband comes to the end of a stint of overnight shifts – for breakfast or dinner, it doesn’t matter! We have pancakes.

I recently found the the BEST vegan pancake recipe on one of my favourite blogs, the minimalist baker. This recipe is adapted from that… These are soooo delicious… enjoy!


•1 1/4 cup of oat flour (I make my own by grinding whole oats in my Nutribullet)

•3/4 cups all-purpose flour

•3/4 Tbsp baking powder

•1/2 tsp sea salt

•1 tsp ground cinnamon

•1 big ripe banana (the riper the better)

•1 cup non-dairy milk

•2 Tbsp melted coconut oil

•1 Tbsp vanilla extract

•2 Tbsp maple syrup

•1/2 cup chopped raw walnuts

•1/4 cup rolled oats

•Maple syrup to serve

•Coconut oil to cook and serve



1. Combine all the dry ingredients in a large bowl: the oat flour, flour, baking powder, salt, cinnamon.

2. Whiz up the bananas and milk in a blender. Add the melted coconut oil, vanilla extract and maple syrup.

3. Pour the wet ingredients into the bowl with the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and mix until the batter is well combined.

4. Heat a large pan over medium heat and melt coconut oil.

5. Once hot, spoon about 1/4 cup of the batter in the pan. Cook until surface of pancakes have some bubbles and the edges appear dry (about 2 minutes). Carefully flip pancakes and cook until browned on the underside (about 2 minutes more).

6. Serve with a bit of coconut oil, maple syrup and a few crushed walnuts.

No Comments

Post a Comment