I’ve made a number of plant-based pancakes in the past few years and have enjoyed experimenting with different ingredients, ratios and combinations. At the end of the day, these delightfully simple recipes (with banana and “classic”) have established themselves as my ultimate my go-tos that I love to come back to. They don’t have a lot of ingredients and are incredibly quick to make – perfect for both a lazy weekend and a regular weekday breakfast, if you’re working from home.
You can also prepare a larger batch and keep leftovers in the fridge or freezer: from the fridge I just pop them into the toaster and have pancakes in literally minutes. The number of pancakes they yield depends on which variation you go for, wether you include the “chia egg boost” and the actual size of your pancakes. Either way I make these as a single serving. If you’re planning to make the recipe for more people I would multiply the ingredients accordingly. Obviously you can also make regular-sized pancakes out of these, I just love the baby ones 🙂
Banana Pancakes
Makes: ca. 12-16 baby pancakes
Ingredients
- 75g (wholemeal spelt) flour
- 1/4 tsp baking soda
- pinch of salt
- large pinch of ground vanilla bean (optional but recommended)
- 100 ml plant milk
- 1 small, ripe banana (ca. 75g with peel removed)*
- oil for cooking (I use olive or coconut oil or cacao butter)
- optional nutritional boost: 1 tbsp chia seeds** + 2-3 tbsp water
*Use any leftover to serve with your pancakes, enjoy as a pre-pancake snack or freeze for smoothies.
** Ground flaxseeds should work too. I like adding chia seeds wherever I can as they (and also flaxseeds) are incredibly nutritious and are particularly rich in omega 3.
Classic Pancakes
Makes: ca. 8-12 baby pancakes
Ingredients
- 75g (wholemeal spelt) flour
- 1/4 tsp baking soda
- pinch of salt
- large pinch of ground vanilla bean (optional but recommended)
- 100 ml plant milk*
- 1 tbsp maple syrup
- oil for cooking (I use olive or coconut oil or cacao butter)
- optional nutritional boost: 1 tbsp chia seeds** + 2-3 tbsp water
*Add 1/2-1 tbsp extra if your batter is more lumpy than runny.
** Ground flaxseeds should work too. I like adding chia seeds wherever I can as they (and also flaxseeds) are incredibly nutritious and are particularly rich in omega 3.
Method:
- If adding a “chia egg”, combine the chia seeds and water, stir and set aside. It’s ready to add when the seeds have soaked up the water, forming a gel.
- Combine the dry ingredients (flour, baking soda, salt and vanilla).
- Blend (or stir if making the Classic Pancakes without the chia egg) together with the plant milk and (a) banana (for the Banana Pancakes) or (b) maple syrup (for the Classic Pancakes) and the chia egg, if using. The batter should be pourable and not lumpy (add a tiny bit more plant milk if the mixture isn’t nicely pourable by the time you’re reading to cook the pancakes).
- Heat some oil in a non-stick pan on high heat. Once hot, pour in enough of the batter to form a small pancake – repeat as many times as your pan allows for. At this point I reduce the temperature slightly, but keep it above medium. Cook for a few minutes until done on each side – a good indication for the flip is whether bubbles have started to form on the uncooked surface. Reduce the temperature as needed (if I notice the pancakes start browning too quickly I reduce a bit more).
- Repeat and serve as desired. I love serving with runny nut butter, maple syrup and berries or jam, along with any extra banana. Usually I sprinkle some hemp seeds on top as well.
I hope you enjoy them if you give them a go! And feel free to tag @blueberrysmiles22 if you share your creations on instagram 🙂
Blueberrysmiles 