The Best Plant-based Pancakes
It's that time of year again and although we all enjoy our fair share of these delicious treats more than one day a year, today we are shining a light on our favourite recipe
Whether your pancake preference is thin, fluffy, sweet or savoury it can be difficult to find a nice alternative plant-based recipe. We challenged Barbara Husakova, an amazing food photographer and nutritionist, to create her favourite plant-based pancake recipe using our PRESS Oat Milk and Morning Ritual Organic Smoothie Blend. Get ready to make 2022 the most delicious plant-based Pancake Day ever and have a read of Barbara’s take on blueberry pancakes.
If I had to choose my favourite pancakes it would probably be these blueberry pancakes using the delicious PRESS Oat Milk. I will probably start to make these pretty much every weekend. Even though they are vegan - made without eggs - they are still so light and fluffy. So if you are looking for healthy vegan pancakes this recipe is right for you
Another thing I like about these pancakes is that they are whole grain and healthy. Yes, healthy! I used spelt flour in this recipe which is packed full of nutrients but feel free to swap for wholewheat or just regular plain flour. For the gluten-free version, you can use buckwheat flour. I also have added a superfood plant-based protein blend which I love from PRESS Healthfoods. PRESS's Morning Ritual Organic Smoothie blend is high in protein to support the growth and maintenance of muscle mass. A healthy, happy plant-based start to the day.
- 1 cup / 120 g spelt flour (or buckwheat, wholewheat or plain flour)
- 1 scoop / 15 grams plant-based protein blend - PRESS Morning Ritual Organic Smoothie Blend
- 2 teaspoon baking powder
- 1 tablespoon / 15 g sweetener (coconut sugar or maple syrup)
- 1 cup / 250 ml PRESS Oat Milk
- 1 flax or chia egg (1 tbsp ground flax seeds or chia seeds mixed in 3 tbsp water)
- 1/4 cup / 50 g fresh blueberries
- Coconut oil to grease the pan
- Fresh Blueberries
- Maple Syrup
- Vegan Yoghurt
In a bowl mix the flour, protein powder and baking powder together.
Pour in the milk, flax/chia egg and maple syrup.
Gently mix until just combined. Do not over mix!
Stir in the blueberries and let the batter rest for 5 minutes.
Heat coconut oil in a large skillet over low/medium heat.
Pour a ¼ cup of the batter into the pan letting it cook for 2 minutes until small bubbles start to form.
Flip and cook for another 1 minute.
Repeat with the remaining batter.
Top with vegan yoghurt, fresh blueberries and drizzle with maple syrup.
Let the batter rest – I always rest my batter for at least 5 minutes before cooking. This allows the flour to absorb all the liquid and make them so fluffy.
Be patient while cooking – Cook the pancakes on low/medium heat and flip once the pancakes have a little bubble forming on the top. This will ensure that you will perfectly flip the pancakes and won’t pour your batter everywhere.
DO NOT over mix the batter – This is a really important step. Mix the batter just until everything is incorporated. If you over mix the batter the pancakes will be dense and not so delicious.