I just love to start the weekend with a giant stack of pancakes! Well, actually I love to start any day really with pancakes! Problem is they usually take a lot of time to prepare and you often end with mediocre results at best, making it not worth all the time and effort spent! I for one, have had my own share of failed attempts and frustrations when it comes to vegan and gluten-free pancakes. But thankfully after lots of experimentation, this quick and simple recipe which just 3 main ingredients is a total keeper! What I love most about it is how easy it is to make and remember. The stars of the show are oats, banana, and some sort of plant-based milk, and if you wish you can spice it up using different seasonings such as vanilla, cinnamon, matcha, cacao or carob powder, nutmeg, ginger, cloves, etc.

Over time I’ve realized that adding a little bit of baking powder and an acidic medium like apple cider vinegar or lemon juice makes the pancakes extra fluffy. I’ve also noticed that the less you blend the batter, the fluffier they will be. Overmixing can result in flat pancakes, so I usually add the baking powder and vinegar after the batter is blended for a few seconds, stirring them in with a spatula.

If you’re a pancake-lover like me and want to try different versions of this recipe, be sure to check out my Lemon Poppy Seed Pancakes, Matcha Pancakes, Red Velvet Pancakes with a Vegan Cream Cheese Sauce, or these Double Chocolate Chip Pancakes with a Chocolate Peanut Butter Sauce. Can you tell how much I love pancakes yet? lol. And if you’re looking for grain-free recipes, I’ve got you covered also! These Quinoa Pancakes, Green Banana Flour Pancakes, and Cassava Flour Pancakes all have a special place in my heart. All super fluffy, easy, and delicious!

I would love to know if you try any of these recipes! So please leave a comment below or share your photos with me on Instagram or Facebook by tagging me @nutriholist #nutriholist. XO

Quick & Easy Fluffy Pancakes

Serves 2

Ingredients

  • 1 cup oat or buckwheat flour {See Notes}
  • 1 large ripe banana
  • 1 cup non-dairy milk of choice
  • 1 teaspoon baking powder
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 2-3 teaspoons coconut oil, for cooking

Directions

  1. Throw the oat flour, banana, non-dairy milk of choice, vanilla, and cinnamon into the blender and blend until smooth
  2. Add the baking powder and vinegar, and stir with a spatula to combine
  3. Melt a teaspoon of coconut oil in a non-stick pan over medium-low heat. Scoop the batter onto the pan and cook for 2-3 minutes until it gets bubbly around the edges. Then flip and cook for another minute or two until golden brown
  4. Repeat the process with the remaining batter, adding more coconut oil as necessary. You may need to reduce the heat as the pan gets hotter
  5. Serve with pure maple syrup, berries, bananas, coconut flakes or this delectable Raw Chocolate Caramel Sauce

NOTES:

  • If you use a high-power blender (like Vitamix or Blendtec), you can use 1 cup steel-cut or rolled oats or buckwheat groats instead of flour. Run the blender with the oat flakes or buckwheat groats first to turn them into flour, then add the remaining ingredients
  • The batter should be thick, but still pourable. If it’s too thin, add some more oats and if it’s too thick towards the end and hard to get out of the blender, add a tiny splash of milk or water
  • For a high-protein version, use 3/4 cup buckwheat or oats, 2 eggs, 1 banana, and NO milk, plus the rest of the ingredients