Calling these pancakes ‘life-changing’ sounds like an exaggeration, but they really have simplified our mornings and helped us achieve our daily nutrition goals. I really don’t think I’ll ever use another pancake recipe. These are just too nutritious and delicious to be beat. We make a triple batch about three times a week.
Disclaimer: due to the high moisture content of this recipe, they are pretty ‘wet’. For example, once they’re nice and golden in the pan, you’ll dish them up and cut them and notice that they’re a bit smooshy. I like how moist they are (and think you will, too), but wanted to mention this in case you think you’ve done something wrong. When fresh, they are meant to be that moist and soft. Leftover pancakes that have been in the fridge overnight do firm up and cut into distinct pieces more easily.
I first saw the recipe for this type of pancake floating around online. It was written as one cup plant milk, one cup oats, one banana. It seemed too easy to be true! But I tried it, and it worked. That simple version is fine, but a little baking powder really helps fluff them up. The other ingredients I’ve added here add a little extra flavour and nutrients, but if you prefer to keep things simple, stick with the 1:1:1 recipe — impossible not to memorize!
Hope you love this as much as we do and that it forever improves your morning routine.
So quick and easy! Love this recipe
Easy and so tasty! They keep well in the fridge if you need to grab something quick in the mornings
We’ve tried a number of vegan pancake recipes over the years and this one is hands down the best and easiest to make! Simple ingredients that everyone will have in their pantry and it does not take long to prep. The taste of the pancakes are amazing too! Our favourite recipe and we make them (almost) every weekend! 😉
Love this recipe! So simple so easy! I’ve used coconut oil and vegan butter and both work well! Delicious with a side of almond butter!
So easy and so delicious:)