Updated: Apr 24, 2020
I know, I know, not another pancake recipe! I promise you will like these though. I trialled this recipe a few times to find the perfect batter so I am sure you will like it too. The vegan buttermilk ensures that these pancakes are fluffy and since we are using more oats than flour, it is super high in fibre. I've also made my own coconut sugar syrup (recipe below too) which elevates these pancakes to the next level, in a refined-sugar free kind of way.
I usually don't fancy pancakes that are too thick and fluffy, but these hit me differently. PK also prefers them over normal buttermilk pancakes so do give them a try for breakfast/brunch this weekend 🥰
Serves: 6-7 small pancakes
Difficulty: Level 1
Wow factor: ⭐⭐️⭐️⭐️⭐️
1/2 cup nut milk (soy milk is great with this recipe, really brings out the vanilla flavour in the pancakes)
1tsp apple cider vinegar / vinegar / freshly squeezed lemon juice
1 cup of rolled oats
2tbsp plain flour / gluten-free flour
1/3tsp baking powder
1/3tsp bicarbonate of soda
1tbsp chia seeds
Dash of ground cinnamon and ginger (optional)
Dash of sea salt
1 ripe banana, mashed
2 large eggs
1tsp vanilla extract
Salted butter or flavourless oil for frying (I like to use salted butter to give the pancakes a nice savoury hint but feel free to use whatever butter you prefer)
Handful of blueberries or raspberries
3tbsp coconut sugar
Splash of water
In a jug or small bowl, pour milk and add the vinegar. Mix well and set aside. This is going to be your vegan buttermilk.
In a large bowl, add oats, flour, baking powder, bicarbonate of soda, chia seeds, spices, salt and mix well with a handheld whisk or a wooden spoon.
Once that is done, add your mashed banana, eggs and vanilla extract.
Now pour in your vegan buttermilk and mix well. If the batter is still too loose and liquid-y, add a teaspoon of flour. If it is too thick, you can add a splash of your choice of milk.
In a small frying pan, heat up some butter or your choice of flavourless oil.
Once it is relatively hot, pour in about 1/3 of a cup at each time to create small, cute, fluffy pancakes. If you'd like yours to be a bit bigger, feel free to pour in 1/2 cup of batter. I've started using cups to pour in my pancake batter so I can control the shape of the pancake better, but you can also just use a ladle or a big tablespoon.
The pancake will now start to rise. You will see bubbles form and pop, this is what you want. Carefully check the bottom after a minute or 2 to ensure that it is not burnt. If it is a nice brown colour, you can flip it over and cook these on the pan for another 2-3 minutes. You'll have to troubleshoot this down to your own preference but you can also check our Instagram highlights as I will have a section for these fluffy buttermilk pancakes, where I show you how we fry ours.
Repeat steps 6 and 7 until you have run out of batter.
In the meantime, you can also work on your coconut sugar syrup. All you need to do here is add the sugar and a splash of water to a small saucepan then let it bubble away on low-medium heat for 2-3 minutes. Once your pancakes are almost ready, turn off the heat and as time goes by, your liquid-y coconut syrup will start thickening up.
Serve stacked with blueberries, raspberries, and coconut syrup on top! We also had ours with roasted almond butter and some nutella but add whatever you want 👩🏻🍳
If you have never tried coconut sugar syrup on pancakes before, please do give it a chance. The deep, caramel flavour pairs really well with the banana& spices. It also gives you tropical vibes in every bite. Let us know if you give this a try! #Pancake #SezPK #SezPKuarantine #homebaking #healthypancakes