Pancakes don't need to just be a weekend treat when they're this easy to make!

Use a blender to bring the batter together in no time at all and these quick and easy pancakes can be whipped up any day of the week.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 pancakesServings



    • 120g / 4.2oz quick cook oats
    • 1 banana
    • 280ml / 9.8 fl.oz coconut milk
    • 2 tsp vanilla extract
    • 2 tsp baking powder
    • pinch of salt
    • 1 tbsp chia seeds (we use ground, but normal is fine)
    • oil for frying

To Serve

    • fresh raspberries
    • banana
    • maple syrup


  1. Add all the pancake ingredients to a blender and blend until smooth.
  2. Drizzle a little oil in a frying pan on a medium heat and wait for the pan to heat up. Note: the key to good pancakes is ensuring the pan is hot enough so that the pancakes cook through, but not too hot so that the pancakes burn.
  3. Spoon 1 and a half tablespoons of pancake mixture into the pan to create each pancake and use the edge of a spoon to ease the mixture into a circle shape. Fry for 2-3 minutes on each side, or until golden brown.
  4. To serve, top the pancakes with slices of banana, a few raspberries and a drizzle of maple syrup.

This recipe is republished with permission from So Vegan. Find the original recipe here

Like this recipe? Purchase Roxy and Ben's debut cookbook So Vegan In 5

Publish date:
Breakfastso-veganpancakesVegan Breakfast

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