Vegan Pancakes (Oil Free)


Pancakes! I loved having pancakes as a child. They were always restricted however, to ‘special circumstance’ type days such as; ‘Pancake Tuesday’ or my birthday. More than likely because my Mother didn’t want us to be consuming so much sugar in one sitting. I would lather mine with a thick layer of Nutella, maple syrup, and perhaps a few strawberries on the side. I would often eat so much of them, that I felt like throwing up after. Pancake Tuesday flashbacks coming back to any of you?

They were the typical egg, milk and flour pancakes – you see, this is where I think the problem stems. Since I have adopted a plant-based diet, I no longer get this sickly feeling after eating large quantities of food! I always feel satisfied after my meals, but never TOO full, no matter how much I eat. My aim with this recipe was; to recreate my childhood favourite – Pancakes – but, healthily!


I assure you, these oil-free pancakes won’t leave you feeling lethargic. Their sweetness comes from fruits – the original sweets of the world. This recipe is healthy enough to have for your breakfast every-single-day. I mean, they are made from oats after all! Oat-based breakfasts are the perfect way to start your day. Oats are high in fibre. Beta-glucan fibre in oats slows down our food, therefore it takes longer to digest – thus, we are left feeling fuller for longer. This same fibre acts as an amazing immune booster.

Not a morning person? Get on the oat train! The sugars in oatmeal release much slower throughout the day than processed cereals which are high in refined, unnatural sugars. Oats therefore, leave you feeling energised and boost your mood for a longer period of time than the high-calorie cereals.

These pancakes are just as beneficial to you as a bowl of oatmeal! I topped mine with some home-made peanut butter, raspberry coulis and fresh berries. I would also recommend my vegan nutella here if you would like a chocolatey breakfast treat.


I use no oil in this recipe, however; if you do not have a good-quality non-stick pan, please use a small amount of coconut oil when frying the pancakes. Otherwise, you will end up with  a sloppy pancake tower! I recommend using an over-ripe banana here, as the spottier the banana – the sweeter the pancakes will be. However, yellow bananas work just as well. Stack the pancakes with fillings of your choice in-between the layers. Doing this ensures that every bite has a full flavour. I used this technique between every second pancake.


Yields: 1 stack of pancakes (10 small pancakes)


The Pancakes:

  • 1 cup of oats
  • 1 cup of nut milk (I use coconut)
  • 1 ripe banana
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of baking powder
  • A pinch of salt
  • A sprinkle of cinnamon (optional)

The Raspberry Coulis:

  • 1 cup of frozen raspberries
  • 1 tsp of agave/maple syrup
  • A splash of water


The Pancakes:

  • Place all of the ingredients into a food processor and blend for a few minutes, until the mixture is very smooth.
  • Place a large non-stick pan over medium heat.
  • Begin frying your pancakes two at a time. (I use a quarter cup measurement to ensure that all of the pancakes are equal in size).
  • Once bubbles begin to appear on the upper side of the pancakes (About 1-2 minutes) , allow to sit for a further 20 seconds before flipping.
  • Flip the pancakes and allow the other side to cook for about 1-2 minutes.
  • Remove the pancakes from the pan and place on a plate.
  • Repeat this process until all of the pancakes are made.
  • Transfer the pancakes to another plate one at a time, stacking them carefully as shown.
  • Decorate your pancakes with fruit and nut butter, or vegan nutella if you would prefer a chocolatey treat.

The Raspberry Coulis:

  • Place the frozen berries onto a medium-sized non-stick pan.
  • Place the pan over medium heat.
  • Allow the raspberries to soften for a few minutes, mixing regularly to ensure that they do not stick to the pan.
  • Turn the heat down to low.
  • Once soft enough – use a fork to mash the raspberries.
  • Add the agave and mix well.
  • Allow the coulis to develop for about 30 seconds before adding a splash of water.
  • Ensure the mixture is combined completely.
  • Serve over pancakes or porridge.
  • Enjoy!