When most people think about pancakes, it’s likely they are thinking of them as a treat or a cheat meal. What if I told you that THIS recipe is definitely a treat, but not a cheat. These Vegan Blender Pancakes can be whipped up in no time at all, are gluten/refined flour free, and refined sugar free. They are great for a Whole Food Plant-Based Diet. They also make a great weekday or weekend breakfast for picky children. My child loves these pancakes with some peanut butter spread on top.
How do you make Vegan Blender Pancakes?
It kind of doesn’t get any easier than this. Just throw all of the ingredients into the blender. No need to make flax eggs or use up any bowls. Using less dishes is definitely a bonus!
After blending the ingredients (preferably in a high speed blender), pour approximately 1/4 cup onto a hot griddle or non-stick pan. Use a small amount of coconut oil to help pancakes stick, or if your griddle/pan allows, you can skip the oil.
Once you see bubbles, flip the pancakes and let cook for another 1 minute until golden brown.
Can you freeze blender pancakes?
YES. I love making double or triple this recipe to freeze the pancakes. Once cooled, I put them into a large tupperware container in the freezer. In the morning, you can just throw them into the toaster and VOILA.
What flour do you use for Vegan Blender Pancakes?
I mean, I guess you could use regular refined flour to make yourself blender pancakes. BUT, you really don’t need to. These pancakes are pretty awesome with blended oats and chickpea flour. (Note: if you’re looking for chickpea flour in the store, it also goes by garbanzo flour).
What are the nutritional benefits of chickpea/garbanzo flour?
Chickpea flour is essentially ground up dried chickpeas. The nutritional benefits are endless. Here are just a few points:
- 11 grams of protein per half a cup
- 4 grams of fiber per half a cup
- nutrients such as magnesium, folate, iron etc
- antioxidant/anti-inflammatory properties
- lowers LDL bad cholesterol
- low on the glycemic index
At the end of the day, chickpea flour is much less processed than refined flours, which means there will be way more nutrients still intact and bioavailable.
So go ahead and thoroughly enjoy these pancakes!!
For more breakfast ideas, try:
Vegan Blender Pancakes
- 1.5 cups plant-based milk
- 1 tbsp apple cider vinegar
- 3/4 cup chickpea flour
- 1.5 cups rolled oats
- 1 tbsp flaxseeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1 banana
- 1/2 tsp salt
- 1/2 tsp cinnamon
- In a high speed blender, and in order of the ingredient list, add all ingredients and blend until smooth.
- On a hot griddle or non-stick pan, pour approximately 1/4 cup of the batter.
- Once bubbles appear, flip the pancakes and cook for another minute or so.
- ENJOY with desired toppings.