Vegan Refined Sugar-Free Pancakes

Following a vegan diet? Avoiding refined sugar? Or simply have a couple of very ripe bananas? Whatever the reason, you ended up on this page, we are sure you will like our Vegan Refined Sugar-Free Pancakes! Sweetened with bananas, enriched with more fibre by using wholemeal flour and oats, these pancakes are not only healthier, but also really delicious! Especially when served with your favourite topping! It’s blueberries and maple syrup for us today!

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How to Make Refined Sugar Free Pancakes (Also Vegan)?

Mash the bananas in a large bowl with a fork, then add melted and slightly cooled coconut oil. Add oats, wholemeal flour, baking powder and cinnamon, and mix together. Pour in the non-dairy milk and vanilla paste and mix to a batter.

Drizzle some odourless or coconut oil into a large non-stick frying pan. Once hot, spoon a generous tbsp or two per pancake into the pan, leaving some space for the pancakes to spread (if you don’t want to work in batches, you may need two or three large pans).

Cook until bubbles form on the surface, then flip the pancakes and cook for another 1-2 minutes. Arrange the pancakes on the plates and top with your favourite toppings!

For other deliciously vegan breakfast ideas, have a look at our recipes below:

• Blueberry Baked Oats | Plant-Based Breakfast
• Spicy Tofu Scramble | Vegan Breakfast

Vegan Refined Sugar-Free Pancakes

Following a vegan diet? Avoiding refined sugar? Or simply have a couple of very ripe bananas? Whatever the reason, you ended up on this page, we are sure you will like our Vegan Refined Sugar-Free Pancakes! Sweetened with bananas, enriched with more fibre by using wholemeal flour and oats, these pancakes are not only healthier, but also really delicious! Especially when served with your favourite topping! It's blueberries and maple syrup for us today!

5 from 5 votes

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Breakfast

Cuisine American, British, Sugar-Free, Vegan

Servings 2 generous portions

Calories 465 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 bananas medium, ripe
• 1 tbsp coconut oil melted
• 100 g wholemeal flour
• 40 g porridge oats
• 1 tsp vanilla bean paste or vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 230 ml non-dairy milk
• oil for cooking pancakes
• your favourite toppings

Instructions

 

• Mash the bananas in a large bowl with a fork, then add melted and slightly cooled coconut oil. Add oats, wholemeal flour, baking powder and cinnamon and mix together. Pour in the non-dairy milk and vanilla paste and mix to a batter.
• Add some odourless or coconut oil to a large non-stick frying pan. Once hot, spoon a generous tbsp or two per pancake into, leaving some space for the pancakes to spread (if you don't want to work in batches, you may need two or three large pans).
• Cook until bubbles form on the surface, then flip the pancakes and cook for another 1-2 minutes. Arrange the pancakes on the plates and top with your favourite toppings!

Nutrition

Calories: 465kcalCarbohydrates: 81gProtein: 14gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 167mgPotassium: 841mgFiber: 11gSugar: 18gVitamin A: 533IUVitamin C: 19mgCalcium: 258mgIron: 4mg

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