Are you tired of boring, heavy breakfast options that leave you feeling sluggish? Get ready to revolutionize your morning routine with these incredibly easy, mind-blowingly delicious Vegan Blender Pancakes! These aren't just any pancakes – they're a protein-powered, plant-based miracle that comes together in just minutes, requiring nothing more than a blender and a few simple ingredients. Whether you're a busy professional, a fitness enthusiast, or just someone who loves a quick and nutritious breakfast, these pancakes are about to become your new morning obsession!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup rolled oats
- 1 banana
- 1 cup almond milk
- 2 tbsp flaxseed meal
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Maple syrup for serving
Instructions
- Begin by gathering all your ingredients: 1 cup of rolled oats, 1 ripe banana, 1 cup of almond milk, 2 tablespoons of flaxseed meal, 1 teaspoon of baking powder, and 1/2 teaspoon of vanilla extract. Make sure you have maple syrup on hand for serving.
- In a blender, add the rolled oats. Blend them on high speed for about 30 seconds until they turn into a fine flour consistency. This will serve as the base for your pancake batter.
- Next, add the ripe banana to the blender. The banana will provide natural sweetness and moisture to the pancakes.
- Pour in 1 cup of almond milk. This will help blend the ingredients together and create a smooth batter.
- Add 2 tablespoons of flaxseed meal to the blender. This will not only add protein but also act as a binding agent in the absence of eggs.
- Sprinkle in 1 teaspoon of baking powder to help the pancakes rise and become fluffy.
- Finally, add 1/2 teaspoon of vanilla extract for flavor. This will enhance the overall taste of your pancakes.
- Blend all the ingredients on high speed until the mixture is smooth and well combined. This should take about 30 seconds to 1 minute. If the batter is too thick, you can add a little more almond milk to reach your desired consistency.
- Once the batter is ready, heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a bit of oil if desired.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes or until you see bubbles forming on the surface of the pancakes.
- Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side until golden brown.
- Once cooked, transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter.
- Serve the pancakes warm, drizzled with maple syrup. You can also add fresh fruit, nuts, or a sprinkle of cinnamon for extra flavor if desired.
Tips
- Ripeness Matters: Use a very ripe banana for maximum natural sweetness and binding power. The browner and spottier, the better!
- Blender Technique: Blend the oats first to create a fine flour, which ensures a smoother, more consistent pancake texture.
- Consistency is Key: If your batter seems too thick, add a little more almond milk. If it's too thin, let it sit for a minute or add a touch more ground oats.
- Heat Control: Keep your skillet at medium heat. Too hot, and the pancakes will burn on the outside while remaining raw inside.
- Patience with Flipping: Wait for those bubbles to form on the surface before flipping. This ensures even cooking and a perfect golden-brown exterior.
- Make Ahead Friendly: These pancakes freeze beautifully! Stack with parchment paper between layers and reheat in a toaster for a quick breakfast.
- Protein Boost: For an extra protein punch, consider adding a scoop of your favorite plant-based protein powder to the batter.
- Toppings Galore: Get creative with toppings like fresh berries, sliced almonds, chia seeds, or a dollop of coconut yogurt to make your pancakes even more exciting!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
