A simple pancake recipe that has endless possibilities and can take on whatever flavors you desire. 7 ingredients, one bowl, and less than 5 minutes of prep stands between you and a stack of fluffy and light pancakes.
This recipe is purposefully simple giving you full control to add whatever flavors you are currently craving, what's currently in season, or what needs to be used in the fridge/freezer. Jump to the toppings and add-ins section below for some ideas or head to the recipe to get started!
Check out some of my other breakfast staples; tofu scramble, chia seed pudding, or my favorite avocado toast.
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Ingredients
- Oat flour
- Almond flour (if you would like to keep it nut free, feel free to use just oat flour)
- Flax milk (or your favorite plant-based milk)
- Flaxseed meal
- Lemon juice
- Baking powder
- Salt
- Cinnamon
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make pancakes without banana
- First, create vegan buttermilk
- Next, combine dry ingredients in a bowl
- Add buttermilk and vanilla to the dry ingredients and combine
- Scoop out ¼ cup sized dollops of the batter onto a hot non-stick pan
- Lastly, cook on each side for 2-4 minutes on low heat
- Enjoy!
Frequently Asked Questions about vegan gluten-free pancakes
A non-stick skillet works best. I love Green Pan as it's a non-toxic pan free of plastic, lead, and other chemicals that should not be anywhere near our foods.
Yep! But don't stop there. Add baking powder (for fluffiness), salt (for flavor), and flaxseed meal (to bind it together). For an overall tastier pancake, add cinnamon and your favorite berries or chocolate.
A "classic" pancake recipe typically calls for butter, eggs and milk. However, these can all easily be substituted or omitted for a vegan pancake.
They can be, but not always. There are a lot of different brands on the market currently with vegan and gluten-free pancake mixes. Additionally, there are many flour alternatives so you can easily make a vegan recipe GF with a few swaps (head to recipe down below to get started).
Flaxseed meal acts as an egg would in vegan pancakes. It naturally binds when combined with liquid, helping the pancake stay together. Bonus points for the added nutrition it gives the pancake.
Combine plant-milk and lemon juice to create a vegan buttermilk.
Fresh ingredients (especially fresh baking powder) and your favorite mix-ins (berries, chocolate, etc.) make for a good pancake.
Substitutions
Almond Flour: can be substituted with oat flour instead.
Flax milk: alternatively use your favorite plant-based milk.
Lemon juice: Lemon adds additional flavor to the pancake, but apple cider or white vinegar also work.
Healthy pancake toppings & add-ins
What else can be added to pancakes besides maple syrup? Here are some ideas!
- Fresh berries (blueberries, strawberries, blackberries, raspberries)
- Sliced banana, apple and nut butter
- Coconut flakes or chips, extra cinnamon, and nut butter
- Cocowhip (or homemade vegan whipped cream) with cherries and/or peaches
- Chopped dates and pecans (or nuts of choice)
- Chocolate chips or cacao nibs with nut butter
For a nutritional boost, add a teaspoon of chia seeds or hemp hearts to any of the suggestions above.
How to store and reheat pancakes
Store leftover pancakes in a covered container in the fridge for up to 1 week. Pancakes can be frozen for up to 1 month.
To reheat refrigerated pancakes add to the microwave for 30 seconds or warm on the stovetop for 2-3 minutes. For frozen pancakes, thaw first and then reheat in the oven (350 for 5 minutes) or on the stovetop.
📋 Recipe
Easy Healthy Oat Pancakes Without Banana
Equipment
- mixing bowl
- measuring cups and spoons
- non-stick skillet
- whisk (or a fork)
Ingredients
"Buttermilk"
- 1 cup unsweetened flaxmilk
- 1 teaspoon lemon juice
Dry ingredients
- ½ cup oat flour, packed*
- ½ cup almond flour, packed*
- 1 ½ tablespoons flaxseed meal
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- sprinkle of cinnamon
Additional wet ingredients
- ½ teaspoon vanilla extract
Instructions
- First, create a vegan buttermilk by whisking together flax milk and lemon juice to a measuring cup and let it sit for 2-3 minutes.
- While the buttermilk forms, combine all dry ingredients to a medium-sized mixing bowl.
- Add buttermilk and vanilla extract to the dry ingredients and whisk briefly until combined.
- Fold in chocolate chips, blueberries, hemp hearts, or whatever mix-ins your heart desires. *check out my toppings & add-in suggestions above if you need some inspiration.
- Warm a non-stick skillet on medium-low heat. Once warm, drizzle with just a tiny bit of avocado oil and then add ¼ cup of pancake batter to the pan for each pancake. Add as many pancakes as you can, without the pancakes touching.
- Flip after 3-4 minutes. The pancake will rise and be golden around the edges when they are ready to flip. Remove from heat and top with maple or date syrup, drizzled chocolate, and/or berries. Enjoy!
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