These vegan gluten free pancakes are my favorite to make because they are quick, easy, and minimal clean up. Throw the ingredients in a blender and voila you’re minutes away from a delicious breakfast.
These keep great in the fridge. So, feel free to double (or even triple) the recipe and keep them in the fridge for a quick weekday breakfast. They can be eaten by hand in the car not like I’d know or anything.
Easy Oatmeal Blender Pancakes
Vegan | Gluten Free | Soy Free | Nut Free Option
1.5 cups gluten free rolled oats (or use regular)
1 ripe medium banana
1 cup plant milk (use oat milk as a nut free option)
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
1 tbsp maple syrup
Dash sea salt
Mini chocolate chips (all of the above pictured above)
Whatever your heart desires
Instructions: 1. Add all ingredients (minus things like chocolate chips/nuts/etc) to blender and blend on high until fully incorporate.
2. Pour batter onto a heated an oiled pan (heated over medium heat).
3. Cook until you see bubbles start to form and them flip.
4. Enjoy immediately with your favorite pancake toppings. Pictured above is plant based butter and maple syrup.
5. Keep in an airtight container in the fridge for up to a week.
Makes about 7-8 small pancakes.
Batter will thicken as it sits. If you’re making in batches the batter for the second batch will be thicker than the first batch. This is okay. You can add a dash more almond milk to thin but it is not necessary the pancakes still turn out the same.