Easy, healthy and fluffy oil-free pancake which is baked rather than fried. Refined sugar free as it's sweetened with only fruit!
Who loves pancakes? Imagine enjoying fluffy oil-free pancakes without the fuss of flipping them and waiting by the stove until they are ready. Just blend the ingredients, pour the mixture in a pan, bake, walk away and your breakfast will be ready in 20 minutes! Child-friendly, easy and quick!
Pancakes were the first thing I learnt to cook when I was child. However, when I moved out of home as an adult, I was informed by my partner that the non-stick teflon pan I used religiously had properties that caused cancer (especially when the pan is old and the teflon starts going into your food). Here's an article about these issues. I switched to stainless steel pans but rarely could make pancakes without a heck load of oil. Plus, I have a tendency to burn things in the kitchen!
I thought, if you can fry pancakes, you must be able to bake them right?! Over many attempts, I came up with a super easy recipe using just a few ingredients: oats, banana, baking powder and mylk. You can even sub the mylk with water if you don't have any!
To make it a bit more special, you can decorate the pancake with fruit such as plums, nectarines, apples or whatever you desire!
In winter, I use this recipe a few times a week. If you don't have a large oven-safe pan, you can just pour your pancake batter into circles on a lined baking tray and bake them for 15 minutes.
Baked vegan pancake with plums
Ingredients
- 1 ½ cup rolled oats
- 1 cup dairy free milk, such as almond, soy or coconut
- 2 ½ tsp baking powder
- 1 very ripe large banana
- ½ tsp vanilla extract or vanilla bean powder, optional
- 2 plums, thinly sliced (optional)
Instructions
- Preheat oven to 180C.
- Place all ingredients in a blender and blend until combined and the oats have broken down. The mixture should be the consistency of regular pancake batter.
- Pour pancake mixture into a large oven-proof saucepan.
- Arrange plums on pancake as desired.
- Bake for around 30 minutes or until the centre is cooked.
- Let pancake rest for 5 minutes then serve warm with maple syrup!
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
I love this recipe!! I refuse to fry food for myself (I let the pros do that for me in restaurants!) and this simple recipe satisfies at-home pancake cravings. I think I’ve made it about twice a week for the past three months 🙂
So glad you like it Helena and have cooked it many times recently! I've gotta make it again sometime soon too! And I hear you - I avoid frying at home haha :).
This sounds great, since I always screw up regular pancakes. Do you have any recommendations for a baking pan size if I don't have an oven safe saucepan?
Thanks! I used a 20-25cm saucepan so a baking tin around that size would do the trick!
Do you know how much whole wheat flour I would sub for the oats?
Try 135g grams of whole wheat flour 🙂
Perfect. A solution! And you got the problems exactly right.
It’s looking very healthy and yummy!!!Thank you for the great post!!
Your food is so lovely. Thank you for sharing the photos and the recipes.
Thank you so much for your kind words xo