Oil free vegan pancakes is a new concept. Almost all pancake recipes call for butter and I would normally just use coconut oil in place of butter. But since we are on a mission to minimize our oils, I knew I had to try an oil free version of this recipe. I used peanut butter to replace the oil, that way there are still some healthy, unrefined fats to make these breakfast treats taste yummy.
A while ago, I made pancakes with just whole wheat flour, and Anthony will never let me forget it. We both struggled to finish those pancakes that day, and we agreed, they tasted “too healthy”. So here I used all-purpose flour, and these were delish! Since the peanut butter is so nutritionally dense, we were comatose before we could finish our plates. The recipe makes about 8 pancakes, 2 per person is probably a more appropriate serving size (rather than the 4 each that we ate).
- 1.5 C Unbleached AP flour
- 3.5 tsp baking powder
- 1 tsp salt
- 1 tbs coconut sugar
- 3 tbs natural peanut butter, melted
- 1 flax egg* or egg replacer
- 1.75 C almondmilk (or any plant milk)
- cooking spray (optional)
Directions: First get your vegan egg mixed and ready so it can start to thicken. Then mix all dry ingredients in one bowl and add in the wet ingredients. Heat the pan to about mid-high, and you’re ready to go. I used a bit of cooking spray on my pan, to be sure it didn’t stick. I also used a 1/4 C measuring cup to measure out the batter so that all the pancakes were approximately the same size.
*For a flax egg: add 1 tbs of ground flax seed with 2 tbs water, mix thoroughly and set in fridge for 10 minutes to thicken.
We topped our pancakes with banana and and some agave nectar. The peanut butter flavor was subtle but defintley noticeable. You could substitute with any other nut butter and see how you like it.
Let me know if you try this recipe and make sure to check out our other vegan recipes. Don’t forget to share with your friends and pin on Pinterest:)