My easy vegan pancake recipe is the quickest sunday breakfast you can imagine, but also makes for a good after-school snack for hungry kids. This doubles as a waffle recipe too, so if you have a waffle maker you might want to make waffles with this recipe instead. I can have these cooking inside 10 minutes, and they smell delicious in the process. I start this in the blender and whisk in the dry ingredients. This is totally free of sugar, yet flavourful and sweet from the dates. My perfect breakfast!
This recipe is gluten, salt, oil and sugar-free.
For really good pancakes, you’ll need a decent non-stick pancake pan, or an iron griddle which once heated does not require oil. The trick is having the surface hot enough before starting to cook, and to allow the pancake to really bubble as you cook the first side before attempting to flip. They don’t stick if they’re fully cooked on the bottom. It starts to become a sticky mess if you’re trying to flip before they’re ready. You will need a bit of practice for pancakes without oil, and look after your griddle or pan so you get great pancakes every time.
I use no salt, oil or sugar in my pancakes, none of that is needed. You can get sweetness by blending whole dates, which is surprisingly a direct replacement for sugars I’ve used in the past. I’ve also started adding Apple Cider Vinegar to mine, which I had in my regular box of goodies sent from Suma as part of their Suma Blogger’s Network– thanks again! Adding apple cider vinegar helps add a bit of extra fluffiness to pancakes, as it reacts with the baking soda. It definitely makes a difference so I will be sure to add it to all future pancakes!
A note about consistency of the mix. This can be different depending on the type of flour you use and your preferred plant milk. I use oat milk, which is quite thin, so sometimes I need a bit more flour or dry ingredients. I use Bobs Red Mill Gluten Free Baking flour usually, but any flour will work, you just may need to adjust measurements slightly. Don’t be afraid to adjust the mix of things like pancakes. If I look at it and it is falling off the ladle too quickly, like a thick smoothie, it’s too thin. So I add a bit more flour- a good rule is no more than a tablespoon added at a time. Equally, if it is too thick, it ends up being a really dense and harder pancake, so add a bit more milk or date syrup as needed. When you pour the mix, it should be similar to a cake mix, ever so slightly thicker. If your mix is too thin, it will cook on the outside too quickly, probably burn a bit and is often gooey inside. You need to get your heat right as well, too hot and it cooks so quick the outside is cooked before the inside and you end up with chewy pancakes. Remember, the first one rarely works out! Adjust the heat and the mix and start again. Practice makes perfect with pancakes.
Experiment with this basic recipe too. I sometimes take a few tablespoons of flour out and replace with cacao powder for chocolate waffles or pancakes and serve with raspberries. I also add nuts or nuts butter to the mix sometimes, which gives a very strong flavour to the pancakes. You might also like to try adding blueberries after you’ve blended everything, keeping them whole. But equally, this is a really tasty pancake as it is.
You’ll need a Blender and a decent pancake pan or iron griddle.
Preparation Time: less than 10 minutes
Cooking Time: 10 minutes
Makes approximately 8-10 large thick pancakes or waffles.
- 2 large ripe bananas- make sure they are ripe!
- 1 1/2 cups plant milk, I like oat
- 5 medjool dates
- 1 cup gluten-free oats
- 1/2 cup gluten-free flour blend- I use Bob’s Red Mill Baking Blend
- 3 teaspoons gluten-free baking powder
- 1/4 teaspoon gluten-free baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- pinch nutmeg
- Place peeled bananas, dates and oat or other plant milk, in the blender and blend well.
- Add oats and blend again.
- Pour into a bowl and add remaining ingredients. Whisk briefly until just combined.
- If possible leave 10 minutes.
- Using a very hot griddle or pancake pan, ladle or pour pancake mix to cook. I fit about 2 pancakes at a time onto my iron griddle. I like fairly large pancakes, but you could also use this to make small scottish pancakes or what is known as pikelets in New Zealand.
- Remember to flip only when you’re sure the first side is cooked. The side facing you should be covered in small bubbles before you turn! Otherwise they tend to stick a lot. The crucial factor is the heat of your pan or griddle, most people have it too high and this will cause sticking or burning.
- Serve immediately, with fruit, date syrup and nuts.