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    Home » Breakfast, Lunch and Dinner » Breakfast

    Published: Feb 5, 2018 · Modified: Dec 1, 2021 by Anthea

    Baked vegan pancake with plums

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    4.84 from 6 votes

    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.

    Print Recipe
    4.84 from 6 votes

    Baked vegan pancake with plums

    Easy and fluffy oil-free pancake which is baked rather than fried. Refined sugar free as it's sweetened with only fruit!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Cuisine: American, Vegan
    Servings: 4
    Author: Anthea

    Ingredients

    • 1 ½ cup rolled oats
    • 1 cup dairy-free milk
    • 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!

    Nutrition

    Serving: 1 serve | Calories: 167kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Sodium: 348mg | Potassium: 268mg | Fiber: 4g | Sugar: 7g | Vitamin A: 133IU | Vitamin C: 6mg | Calcium: 241mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Helena says

      June 16, 2020 at 6:24 am

      5 stars
      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 🙂

      Reply
      • Anthea says

        June 16, 2020 at 4:36 pm

        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 :).

        Reply
    2. Bethany says

      April 11, 2020 at 10:15 pm

      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?

      Reply
      • Anthea says

        April 17, 2020 at 6:21 pm

        Thanks! I used a 20-25cm saucepan so a baking tin around that size would do the trick!

        Reply
    3. Michael says

      September 10, 2018 at 11:16 pm

      Do you know how much whole wheat flour I would sub for the oats?

      Reply
      • Anthea says

        September 21, 2018 at 5:40 pm

        Try 135g grams of whole wheat flour 🙂

        Reply
    4. Pongodhall says

      February 09, 2018 at 6:52 pm

      Perfect. A solution! And you got the problems exactly right.

      Reply
    5. Aria says

      February 06, 2018 at 7:17 pm

      4 stars
      It’s looking very healthy and yummy!!!Thank you for the great post!!

      Reply
    6. Wendy says

      February 05, 2018 at 11:51 pm

      5 stars
      Your food is so lovely. Thank you for sharing the photos and the recipes.

      Reply
      • Anthea says

        February 19, 2018 at 12:44 am

        Thank you so much for your kind words xo

        Reply

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    About Anthea

    Hi, I'm Anthea and welcome to Rainbow Nourishments! Here I share wholesome vegan recipes with a twist. Enjoy!

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