• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Braised & Deglazed
  • Recipes
  • About Me
  • Home
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • StumbleUpon
  • Twitter
Braised & Deglazed

Braised & Deglazed

A source for recipes you can make at home - Chef Devan Cameron

  • Recipes
  • About Me
  • Home
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • StumbleUpon
  • Twitter

The World’s Finest Vegan Pancakes

Jump to Recipe Print Recipe

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?

Vegan banana pancakes stacked high on a plate with almonds, fresh banana and maple syrup.

Dutch-Canadian Connection

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
Vegan banana pancakes stacked high on a plate with almonds, fresh banana and maple syrup.

Recommended  Tools

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.

If you need a good hand blender try this one. For a stand blender I always recommend Vitamix.

Pancakes also need to be cooked in a nonstick or cast-iron pan for best results.

Happy Cooking!

Vegan banana pancakes stacked high on a plate with almonds, fresh banana and maple syrup.

The World’s Finest Vegan Banana Pancakes

They're soft, light and made entirely from plants. I love this recipe for vegan pancakes because it's easy to make, lighter than normal pancakes and ridiculously comforting.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 pancakes
Cost: $5/ 3€

Equipment

  • Hand blender or stand blender
  • Ladle

Ingredients

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

For Garnish

  • 50 g slivered almonds for garnish
  • 2 tbsp maple syrup for garnish
  • 1 whole banana sliced
  • icing sugar for dusting

Other

  • 30 ml peanut oil or any high smoke point oil

Instructions

  • 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!
    Vegan banana pancakes stacked high on a plate with almonds, fresh banana and maple syrup.
Tried this recipe?Leave a comment below!

This post contains Amazon affiliate links to products I love using!

Chocolate Hazelnut Spread – Vegan Nutella
A quick and easy way to make a vegan nutella at home that is better than any store bought hazelnut spread. A delicious mix of toasted hazelnuts and high quality dark chocolate that you will want to put on everything.
Check out this recipe
Vegan nutella in a mason jar.
The Best Vegan Chocolate Hazelnut Brownies
A recipe for vegan brownies loaded with intense chocolate hazelnut flavour and drizzled with vegan nutella. Soft, rich and insanely chocolatey. I promise you won't miss the dairy or eggs.
Check out this recipe
Vegan chocolate hazelnut brownies stacked high with hazelnut spread on the side.

Breakfast Recipes, Comfort Food Recipes, Vegan Recipes

Previous Post: « Double IPA – My New Favourite Brew
Next Post: Zucchini with Sage, Garlic and Lemon »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

TRENDING

  • White asparagus with ham, egg, potato, chives, parsley and brown butter. A White Asparagus Recipe – A Dutch Ritual
  • Bitterballen on a plate with mustard and toothpicks on the side. Bitterballen – Dutch Secrets Exposed
  • A recipe for green eggs and ham A Green Eggs and Ham Recipe with Spinach Purée
  • white asparagus soup with brown butter and hazelnuts A Creamy White Asparagus Soup Recipe with Hazelnuts + Brown Butter
  • Vegan Pasta Pesto Spaghetti with hazelnuts, sweet pea and miso on a fork over a plate. Vegan Pasta Pesto with Hazelnuts, Peas and Miso
  • Sautéed Broccolette with Garlic, Lemon and Aleppo Chili Sautéed Broccolette with Garlic, Lemon and Aleppo Chili
  • Mutabal, a roasted eggplant dip with garlic, tahini and yoghurt in a bowl with pomegranate and mint. Mutabal – Roasted Eggplant Dip with Thick Yogurt
  • Buttery stovetop popcorn in a bowl being held by two hands. How to Make the Most Amazing Popcorn at Home
  • Pho in two bowls with fresh herbs, chili and bean sprouts on the side. Pho – The Ultimate Beef Bone Broth
  • Finished ribs on a wooden board. The Best Fall off the Bone Ribs
    GFGluten FreeDFDairy Free

braisedanddeglazed

Devan Cameron
Tried & tested recipes, cooking guides and how-to’s from a chef 🔪
Tap the link below to get it all for free👇

Braised & Deglazed
If you're buying white asparagus, you might as wel If you're buying white asparagus, you might as well save the trim for something tasty like this 𝘄𝗵𝗶𝘁𝗲 𝗮𝘀𝗽𝗮𝗿𝗮𝗴𝘂𝘀 𝘀𝗼𝘂𝗽 𝘄𝗶𝘁𝗵 𝗯𝗿𝗼𝘄𝗻 𝗯𝘂𝘁𝘁𝗲𝗿 𝗮𝗻𝗱 𝗵𝗮𝘇𝗲𝗹𝗻𝘂𝘁𝘀. ⁣
⁣
I use the vegetable trimmings to infuse into the milk which gives it a little boost of flavour. ⁣
⁣
Get the recipe ---> Click on 𝗔𝘀𝗽𝗮𝗿𝗮𝗴𝘂𝘀 𝗦𝗼𝘂𝗽 in my bio!
There's no better time than now to eat asparagus! There's no better time than now to eat asparagus! ⁣
⁣
But how do you keep asparagus bright green after cooking? ⁣
The answer, plus a quick recipe for green asparagus with citrus mayo on the blog.⁣
⁣
Get it ---> Link in bio!
Spinach purée is an awesome way to add a little e Spinach purée is an awesome way to add a little extra nutrition and flavour into a lot of foods. You can make this vegan, keto, gluten-free and dairy-free.⁣
⁣
Here are a few ways I like to use it:⁣
⁣
👉 Add into plain pasta at the last minute, just like you would with a pesto. The boring pasta will turn vibrant green!⁣
⁣
👉 Toss into grain salads.⁣
⁣
👉 Mix into a tahini dressing, cream fraîche, yogurt or mayo-based sauces for a little extra green goodness.⁣
⁣
👉 Stir into cooked veggies like sweet peas or green beans to brighten them up.⁣
⁣
Get the recipe here ---> Click on 𝗚𝗿𝗲𝗲𝗻 𝗘𝗴𝗴𝘀 in my bio.⁣
⁣
#green #spinach #spinachlover #puree #greeneggs #veganfood⁣
#veggies #dairyfree #foodgawker #vegetarian #thefeedfeedvegan #
These blondies are so good I had to make them mult These blondies are so good I had to make them multiple times. ⁣
⁣
The second time I experimented with adding a tbsp of miso (a la @chefsteps Chefsteps style) into the mix and it was surprisingly delicious. Highly recommend you try it.⁣
⁣
⁣
Give it a go ---> Link my bio
Load More... Follow on Instagram

Footer

Braised & Deglazed

A source for recipes you can make at home – Chef Devan Cameron

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Looking for something?

Get the Goods!

Subscribe to never miss a new a post.

Categories

  • Baking & Desserts
  • Breakfast Recipes
  • Comfort Food Recipes
  • Cookbooks
  • Dairy-Free Recipes
  • Drinks & Cocktails
  • Essential Kitchen Tools
  • Gluten-Free Recipes
  • Guides & How-Tos
  • Healthy Recipes
  • Instant Pot Recipes
  • Keto Recipes
  • My Best Recipes
  • My Favourites
  • Sauces & Dressings
  • Seasonal Recipes
  • Snacks & Appetizers
  • Vegan Recipes
  • Vegetarian Recipes
  • Weeknight Meals
  • Recipes
  • About Me

Copyright © 2021 · BraisedandDeglazed.com - Chef Devan Cameron, Recipe Blogger · Privacy Policy · Log in