Easy Whole Food Oil Free Vegan Pancakes
Start your morning the plant-powered way with these Easy Whole Food Oil-Free Vegan Pancakes, a wholesome and guilt-free breakfast option that’s as healthy as it is delicious. Made with just six simple ingredients—including nutrient-packed rolled oats, naturally sweet ripe banana, and aromatic cinnamon—this recipe requires no oil, refined sugar, or processed flour. These pancakes are blended to perfection for a smooth, gluten-free batter that's light, fluffy, and incredibly satisfying. Customizable with fresh blueberries or dairy-free chocolate chips, they’re ready in just 20 minutes, making them ideal for busy mornings. Serve these pancakes warm and top them with your favorite fruits, maple syrup, or a dollop of nut butter for a nutritious and comforting start to your day. Perfect for anyone seeking an oil-free, plant-based breakfast option without sacrificing flavor or convenience!
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Ingredients
- 1.5 cups Rolled oats
- 1.25 cups Unsweetened almond milk (or plant-based milk of choice)
- 1 large Ripe banana
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 cups Optional: Fresh blueberries or chocolate chips
Directions
Step 1
Add the rolled oats to a blender or food processor and blend until they turn into a fine oat flour.
Step 2
Peel the ripe banana and break it into chunks. Add it to the blender along with the oat flour.
Step 3
Pour the plant-based milk into the blender, followed by the baking powder, ground cinnamon, and vanilla extract.
Step 4
Blend the mixture on high speed until smooth and creamy. The batter should be thick but pourable. If it is too thick, add a tablespoon of plant-based milk at a time until the desired consistency is reached.
Step 5
Preheat a nonstick skillet or griddle over medium heat. If your skillet is not truly nonstick, you can lightly grease it with a paper towel dabbed in a small amount of oil or use a silicone nonstick griddle mat.
Step 6
Scoop about 1/4 cup of batter for each pancake onto the skillet. If using blueberries or chocolate chips, sprinkle a few on top of each pancake before flipping.
Step 7
Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancake gently and cook for another 2-3 minutes on the other side until golden brown.
Step 8
Repeat with the remaining batter.
Step 9
Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
Nutrition Facts
| Serving size | (672.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 712.6 |
| Total Fat 12.2g | 0% |
| Saturated Fat 1.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1115.5mg | 0% |
| Total Carbohydrate 133.2g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 26.9g | |
| Protein 24.0g | 0% |
| Vitamin D 125.0IU | 0% |
| Calcium 654.7mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1299.2mg | 0% |
Source of Calories