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!
Get More Healthy Recipes with SnapCalorie
Recipe Information
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
Instructions
Add the rolled oats to a blender or food processor and blend until they turn into a fine oat flour.
Peel the ripe banana and break it into chunks. Add it to the blender along with the oat flour.
Pour the plant-based milk into the blender, followed by the baking powder, ground cinnamon, and vanilla extract.
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.
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.
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.
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.
Repeat with the remaining batter.
Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 28.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 648 mg | 50% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
