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Fluffy Vegan Pancakes

A comforting plant-based breakfast to share with your family on a relaxing Sunday morning.

  • Author: Chef Stefen Janke
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
Print Recipe


  • 1/2 cup rolled oats
  • 1 1/2 cup pastry flour, whole wheat (optional: gluten-free, all-purpose baking mix)
  • 2 tbsp baking powder
  • 2 tbsp flaxseed meal
  • 1 cup banana, mashed
  • 2 cups Homemade Nut Milk or store-bought plant-based milk
  • 2 tbsp maple syrup (more to serve)
  • 1/2 cup blueberries (optional)


  1. Add rolled oats to a blender or food processor and blend it until flour.
  2. Add wheat flour, baking powder, and flaxseed meal to the blender. Pulse to combine.
  3. Add bananas, nut milk, maple syrup and mix again.
  4. Stir in the blueberries (if using).
  5. Heat a non-stick griddle over medium heat.
  6. Pour 1/4 cup mixture onto heated griddle. Flip to turn over when bubbles start to appear on the surface of each pancake. Cook until brown on both sides. Repeat until all mixture has been used.
  7. Enjoy with warm maple syrup.

Notes: Making this recipe using a high-speed blender will help clean up. In that case, add blueberries to each pancake individually.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.