... Super Simple Vegan Pancakes | Dance of Stoves

Super Simple Vegan Pancakes

Gluten-free, vegan pancakes | danceofstoves.com
We decided to make an improved version of the pancakes that we published at the beginning on the blog, among other things, because they looked monstrous, worthy of a horror movie and because these pancakes are vegan, wheat-free and sugar-free.

It's the lightest and healthiest version of pancakes we've ever tried, but best of all, they're even more affluent; they're perfect! 

We have accompanied them with banana and agave syrup, but you can add another syrup, jam, fruits and any other ingredient that you can think of.

Vegan Banana Pancakes | danceofstoves.com #vegan
To replace eggs in vegan pastries, we usually use bananas (as in this case) or applesauce because anyone can quickly get them. 

Also Read: Blueberry Smoothie Recipe

There are other alternatives such as flax or chia seeds, but the problem is that they are challenging to find, although we want to share a recipe with you in case you are interested in knowing how to use them in the kitchen.

Gluten-free, vegan pancakes | danceofstoves.com
We have replaced the milk in the original recipe with soy milk, but you can use any other vegetable milk such as oat, almond or coconut milk. 

With all of them, they will be delicious, and you will get a recipe often. 

You can buy the milk already prepared or make it yourself following one of our recipes for vegetable milk. 

They are cheaper and healthier because they do not contain preservatives or additives.

Gluten-free, vegan pancakes | danceofstoves.com
We have used rice and oat flour instead of wheat flour. 

Also Read: Gluten-Free Vegan Brownie

Rice flour is readily available in supermarkets (at least I have seen it in the three that I usually buy the most), and we have made oatmeal ourselves by putting rolled oats in a food processor and making the powder. 

Anyway, you can use the flour you want. 

The dough may be a little drier or more liquid, but you can correct it by adding more or less milk.

Gluten-free, vegan pancakes | danceofstoves.com
We have used agave syrup for the dough and to accompany (here you can see the properties and benefits of agave syrup). 

In many comments, you ask us why to substitute it, and the easiest thing is to use some syrup, although you can also use any other sweetener such as stevia or sugar. 

Also Read: Vegan Chocolate Pudding

Also, as this dough does not have an egg, you can add the sweetener little by little and try it on the go to see when it is to your liking.

Gluten-free, vegan pancakes | danceofstoves.com
In many of our recipes, we use homemade vanilla extract. 

It gives an exceptional flavour to sweet recipes, it is simple to prepare, cheap (especially compared to those that sell ready), it is healthier than packaged ones, and it lasts a long time. But if you don't like it or don't have it at hand, you can delete it without a problem.

Gluten-free, vegan pancakes | danceofstoves.com
We are not exaggerating when we say that they are the wealthiest pancakes we have ever tasted. 

They are fluffy, soft, sweet, with a slight touch of vanilla, they will flood your kitchen with a beautiful smell, they are healthy, and you do not need an oven to prepare them. 

Do you have anything wrong? 

That they can cause addiction and that they are so delicious that Who will leave you wanting more.

Also Read: Vegan Muffins With Chocolate Chips

Gluten-free, vegan pancakes | danceofstoves.com

Vegan Pancakes
Pancakes are ideal for breakfast or as a dessert. This recipe is vegan, lighter and is just as rich as the original.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 25 mins
  • Total: 35 minutes
  • Servings: 12 units (1x), 24 units (2x), 36 units (3x)
  • Category: Dessert, Breakfast
  • Cuisine: Vegan, American

Ingredients SCALE (1x)

  • 1 cup of rice flour (150 grams)
  • 1 cup of oatmeal (120 grams)
  • Two teaspoons yeast (gluten-free)
  • 1/2 teaspoon salt
  • One teaspoon ground cinnamon
  • 1 cup of soy milk (250 millilitres)
  • Two tablespoons agave syrup
  • Two teaspoons vanilla extract (optional)
  • One tablespoon of extra virgin olive oil
  • Two bananas

Ingredients SCALE (2x)

  • 2 cup of rice flour (300 grams)
  • 2 cup of oatmeal (240 grams)
  • Four teaspoons yeast (gluten-free)
  • One teaspoon salt
  • Two teaspoon ground cinnamon
  • 2 cup of soy milk (500 millilitres)
  • Four tablespoons agave syrup
  • Four teaspoons vanilla extract (optional)
  • Two tablespoons of extra virgin olive oil
  • Four bananas

Ingredients SCALE (3x)

  • 3 cup of rice flour (450 grams)
  • 3 cup of oatmeal (360 grams)
  • Six teaspoons yeast (gluten-free)
  • 1 1/2 teaspoon salt
  • Three teaspoon ground cinnamon
  • 3 cup of soy milk (750 millilitres)
  • Six tablespoons agave syrup
  • Six teaspoons vanilla extract (optional)
  • Three tablespoons extra virgin olive oil
  • Six bananas


  1. Mix all the dry ingredients (rice flour, oatmeal, yeast, salt and cinnamon). Then, mix the liquid ingredients (soy milk, agave syrup, vanilla extract, and oil).
  2. Add the two chopped bananas to the liquid ingredients and beat with a mixer. You can also add the mashed bananas with a fork if you don't mind finding banana pieces. Finally, we add the dry ingredients to the mixture and beat again.
  3. In a frying pan, we add a drop of oil and spread it with a paper napkin. When it is hot, add 1/4 cup of the dough and leave about 2 minutes on each side. We know that we have to turn the pancake when the edges are more golden, and it is easy to turn it with the help of a spatula.
  4. We serve with agave syrup and chopped banana.

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