They’re soft, light and made entirely from plants. I love vegan pancakes because they’re easy to make, lighter than normal pancakes and ridiculously comforting.
Why Vegan Pancakes?
Now I love the normal pancakes just as much as any maple-syrup loving Canadian but what about something a little different?
Something a little lighter and completely plant-based. Plant-based recipes are much more difficult to make delicious because meat and dairy products naturally taste great.
But I love the challenge of creating vegan dishes for a few reasons.
I’m not a vegan but I try to cut down my intake of meat and animal by-products whenever possible. It’s becoming clearer every day that eating animal products is less sustainable than a plant-based diet.
Plants are the future.
I feel obligated as a chef to share recipes that can help this world problem. I’m certainly not trying to convert anyone to a 100% vegan diet, but merely providing another delicious option.
If you can reduce your carbon footprint and still eat something delicious isn’t that a huge victory for everyone?
One thing that Canadians and the Dutch can agree upon is their shared love for delicious pancakes.
As a Canadian, I’m used to drowning my hot, fluffy buttermilk pancakes in butter and maple syrup. The Dutch, on the other hand, have mini pancakes called poffertjes which are basically tiny dollar-sized pancakes that are made fresh to order and insanely delicious.
They serve them in little stands usually in a food market and top them with various tasty ingredients like Nutella, butter, maple syrup or toasted nuts. If you ever get a chance to try these – YOU MUST!
Next-Level Vegan Pancake Tips
- Use a hand blender or stand blender to make a super smooth pancake batter with no lumps
- Resting the pancake batter for 30 minutes will make softer, more delicious pancakes
- Keep already cooked pancakes in the oven on low temperature covered with a tea towel while you cook the rest
The star of this recipe is definitely the hand blender. Using a blender means no more lumps in your pancake batter and it’s super quick. I use the hand blender a lot at home because it doesn’t take up much room in my kitchen and it’s quick to clean.
Although it doesn’t have the same power as a stand blender like a Vitamix, for this recipe it’s not really necessary. That being said, you can definitely use a stand blender for this recipe too.
Pancakes also need to be cooked in a nonstick or cast-iron pan for best results.
The World’s Finest Vegan Banana Pancakes
For the batter
- 2 whole ripe bananas
- 250 g flour all purpose
- 250 ml oatmilk
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp cinnamon ground
- 1 pinch sea salt
- 50 g slivered almonds for garnish
- 2 tbsp maple syrup for garnish
- 1 whole banana sliced
- icing sugar for dusting
- 30 ml peanut oil or any high smoke point oil
- Blend everything for the batter with a hand blender. Let rest for 30 minutes.
- Get a non-stick or cast iron pan hot. Add some of the oil and scoop the pancake batter with a ladle into the hot pan. Cook until nicely browned then flip once. Keep the cooked pancakes warm in an oven at low temperature with a tea towel over top. Repeat until you get 10-12 pancakes.
- Finish the pancakes with fresh bananas, toasted almonds, maple syrup and a good sprinkling of icing sugar. Enjoy!
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