Healthy Vegan Pancakes (4-Ingredients!)

– vegan – gluten free – refined sugar free – low fat –

The easiest healthy vegan pancakes that only require a blender and 4 pantry-staple ingredients you probably already have at home. These pancakes really do taste delicious, but the best part is that they are so insanely easy to make. Or maybe it’s that they are so healthy and guilt-free? My point is there are soo many reasons you and your whole family will love them!

If you’re feeling creative, there are so many ways you can customize these pancakes. Start by adding cacao powder, fresh fruit, chocolate chips or chia seeds right to the batter. There are also so many fun toppings to add that will enhance your experience. Some of my favorites include peanut butter, bananas, nuts, seeds, maple syrup and my healthier 2-ingredient chocolate sauce.

One of my favorite parts about this breakfast option is that I can prepare them the night before, making morning time that much easier. Just make the batter ahead of time and pop it in the fridge overnight. That way the only step left for the morning is too cook them and they will be ready in no time at all (tip: if the batter is too thick to pour in the morning, just add a splash more nondairy milk).

Although these healthy vegan pancakes are super easy to make, it may take a couple attempts at adjusting the stove temperature to get them perfect. Every stovetop is different. Follow the tips below to make the process easier and get the best pancakes every time.

Helpful tips:

• A nonstick pan will be very helpful in preventing any sticking.
• These pancakes come out best when they are cooked slowly. If they are cooked too fast, the center may not be firm. I recommend cooking on each side for about 3-4 minutes.
• The pancakes should come out a beautiful golden brown on both sides. If they are looking too browned and almost burnt, turn down the heat or decrease the cooking time.
• If the oil burns when adding it to the pan, the pan is too hot!
• Upon adding the batter to the pan, you should hear a low sizzle if the pan is at the right heat. 

Substitutions:

• Old fashioned rolled oats: you can substitute equal parts quick/instant oats, but I prefer old fashioned oats because they are less processed. Both regular and gluten free oats work well. I do not recommend using steel cut oats.

Cooking essentials:

• A blender or food processor
• A nonstick pan
• Cooking spray

For more pancake recipes:

• Almond flour pancakes
• Cinnamon apple pancakes
• Oven-baked pancakes

Healthy Vegan Pancakes (4-Ingredients!)

Recipe by Slow Down Company Course: BreakfastDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

8

minutes

Total time

23

minutes

Ingredients

• 1 1/4 cup old fashioned rolled oats (GF optional)

• 1 ripe banana

• 1 cup nondairy milk

• 1 tsp baking powder

• 1 tsp vanilla extract (optional)

• 1/4 tsp sea salt (optional)

Directions

• Make the batter. Blend the oats, banana, nondairy milk, baking powder and any other optional ingredients on high-speed until completely combined.
• Rest. Let the batter sit in the blender for at least 10 minutes (or overnight) to thicken.
• Cook! On medium-low heat, add 1/4 cup of batter to a greased nonstick pan (I highly recommend reading the “helpful tips” section above for more guidance in this area). Flip the pancakes once the bottom side is golden brown, about 3-4 minutes. Cook for another 3-4 minutes on the second side.
• Serve up! Top your pancakes with fresh fruit, preserves, nuts, chocolate chips, peanut butter, maple syrup and/or my favorite healthier 2-ingredient chocolate sauce. Enjoy!

Recipe Video

Notes

• This recipe was updated on March 9, 2021.
• This recipe makes 7 – 4″ pancakes. The nutritional label is based on 2 servings.
• Nutrition will change based on nondairy milk of choice. I used plain soy milk.

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