Vida Recetas Editorial
The vegan pancake is a plant-based version of this breakfast classic, ideal for those following a vegan diet or looking for lighter, healthier options. This recipe, rooted in modern home cooking, stands out for its simplicity and speed: it's made in one bowl and requires no complicated techniques. The batter, made with whole wheat flour and plant-based milk, offers a fluffy texture and a mild flavor, enhanced by vanilla and agave syrup.
These pancakes are perfect for a nutritious breakfast or a casual brunch, as they provide fiber and quality energy. Plus, they're very versatile: you can top them with the classic sliced banana and a drizzle of syrup, or customize them with fresh fruit, nuts, or vegan chocolate. The recipe is great for beginners and for anyone seeking a healthier alternative without sacrificing taste.
Prep
15 min
Cook
5 min
Servings
10
Calories
200 kcal
We started by putting all the ingredients (except the banana) from the list, in a bowl. With the help of a blender, we grind everything until we have a smooth and very homogeneous dough, trying not to have any lumps.
In a greased pan, put some of the dough and let it cook until we see bubbles all over the pancake. Then we turn it over, with a spatula, and let them brown on the other side for a couple of minutes.
To serve, put honey and the sliced banana on top.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 5 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
