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 everyday that eating animal products are less sustainable than a plant-based diet. Plants are the future.
I feel obligated as chef to share recipes that can help this world problem. But 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 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.
- Hand blender or stand blender
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 the some of 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 on low temperature with a tea towel overtop. 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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