Fluffy Vegan Blender Pancakes

vegan blender pancakes

Who else is ready for Pancake Day?!

It has to be one of my favourite days of the year, one which I have always looked forward to ever since I was a little girl.

When I was younger, my mum used to make my brother and I traditional English crepes – I used to love mine sprinkled with sugar and drowning in lemon juice. Classic, simple and utterly delicious.

However, if you like your pancakes more American in style, then this is the perfect recipe for you!

fluffy vegan pancakes

These Vegan-friendly Blender pancakes are easy to make (they are made by whizzing up the ingredients in a blender, incase you didn’t get that!), super fluffy and made with nourishing, wholesome ingredients.

vegan american pancakes

They are also completely customisable and easy to adapt the flavours – toss in chocolate chips, add in some cinnamon, or even serve with vegan bacon and maple syrup!

Happy flipping,

Sam x

Fluffy Vegan Blender Pancakes

Ingredients:

  • Serves 2 –
  • For the wet ingredients –
  • 1 ripe, medium bananas, peeled
  • 1 cup coconut milk (plus up to 3 tbsp more)
  • 2 tbsp melted vegan butter or coconut oil (I use Naturli, which is made of shea, coconut and almond)
  • 1 tsp vanilla extract
  • 1.5 tbsp Clark’s maple syrup
  • For the dry ingredients –
  • 1 cup spelt flour (can use wholegrain or white)
  • 1/2 cup oats
  • 2 tsp baking powder
  • Optional add-in: Handful dark chocolate chunks

Method:

  1. Place your banana, coconut milk, melted butter, vanilla and maple syrup into a blender and blitz smooth. Add the remaining ingredients and blend once more, until smooth. If the batter is too thick, add in the extra milk.
  2. Once ready to make, heat a touch of butter in a non-stick pan until melted and hot. On a medium heat, spoon some of the pancake mixture (I used 2 tbsp per pancake, but it depends on your preference!) into the pan. Cook until small bubbles start to form on the surface of the pancake, then flip. If you are using chocolate chips, sprinkle these over the pancake before flipping.
  3. Cook on the other side for a further few minutes, or until the pancake is lightly golden and cooked through.
  4. Repeat with your remaining mixture (I wrap my cooked pancakes in kitchen roll to keep them warm), then serve with your choice of toppings – e.g fresh fruit and lashings of maple syrup.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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