I have attempted (and failed) several times at making vegan pancakes. I tried different recipes out on my own and experimented with different ingredients to try and replace milk, eggs, and butter from the traditional pancake recipe. Somehow, I never could get the pancakes to turn of fluffy, or sweet enough, so I finally I thought I would do a little research and find out how different ingredients work together and which ones I could combine to make the perfect vegan pancakes. After reading up on baking and which ingredients can be used to replace animal products, this is the list of ingredients that I ended up using to create super healthy pancakes that are also delicious: oat flour, almond milk, a ripe banana, baking soda, vinegar, vanilla extract, and maple syrup.
The first couple of times that I tried making pancakes I didn’t use any leavener (such as baking soda or baking powder) and my pancakes ended up looking like watery crepes. Another time, I tried to substitute baking soda for baking powder- because I am lazy and cheap, and that’s all I had at my house. Apparently this is a big no-no, and my pancakes ended up tasting a little bit like soap LOL.
So after reading about leaveners, I found out some pretty useful tips about what they are and how to use them to make your baked goods more fluffy. What I learned was that
- having a leavener is essential if you want your pancakes to be fluffy
- there is actually a pretty big difference between baking soda and baking powder.
I don’t want to get too into the details of how they are different, but the most important things I took were that baking soda is a base and, when using it, you also need an acid (which is why I use vinegar in my recipe) if you want it to react and make whatever you are baking rise and have a fluffy texture. The second thing that I learned is that baking soda is a lot stronger than baking powder. This is why when I used a tablespoon of baking soda instead of baking powder when the recipe called for it, my pancakes did not end up tasting very good and had a bitter and soapy taste (1 tablespoon of baking powder is equal to about 1/4 tablespoon of baking soda).
The rest of the ingredients weren’t so complicated. I used one ripe banana instead of an egg. As a general rule, you can use one mashed ripe banana to replace one egg in a recipe. I also love using bananas because they are a great natural sweetener that can be used instead of sugar.
I made oat flour by mixing some old-fashioned oats in my blender. I used oat instead of regular flour because oats have a lot more nutrients.
I also used plant milk (my favorite is unsweetened vanilla almond) to make the mixture less thick, and some natural maple syrup is optional, but I used some because it made my pancakes even sweeter.
Here are the exact ratios I used to make these healthy and delicious refined sugar free, vegan pancakes!
Vegan Banana Pancakes
- 1 cup of oat flour
- 1 ripe banana
- 1/4 cup unsweetened vanilla almond milk
- 1/4 tablespoon baking soda
- 1 tablespoon vinegar (I use apple cider vinegar)
- 1 teaspoon vanilla extract
- optional (but delicious): 1 tablespoon maple syrup
- Blend all of the ingredients in a blender or food processor.
- Let the batter sit for about 5 minutes. This allows for the batter to thicken and the pancakes to be fluffier.
- Pour your desired quantity in your nonstick pan and cook for a 1-2 minutes on each side.
- Top with fruit and maple syrup.