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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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Vegan For Health Blog

3 Ingredient Vegan, Oil-Free Pancakes & Waffles

January 26, 2019

I keep seeing versions of this recipe going around on social media so I wanted to try it myself to see if it really worked. I found that I had to fiddle around with the 3 ingredients and that none of the recipes were the same or really worked for me so I created one that was fool-proof in my kitchen for both waffles or pancakes from the same batter!

 

These whole food plant-based pancakes and waffles are thicker and heavier than traditional pancakes (which makes them a heartier, healthier meal without any of the fat and cholesterol of traditional pancakes) and have an oatmeal-like consistency on the inside. They  are a wonderful and filling breakfast with stewed berries, more banana and a drizzle of maple syrup or peanut butter...

 

Get my easy berry syrup recipe that goes fabulously with these, adds that antioxidant punch while reducing the amount of sugar and syrup you'd normally use with your pancakes or waffles!

 

 Vegan Cooking Level: Beginner

 

Ingredients

 

2 cups oats

1 + 3/4 cup milk

1/2 ripe banana

pinch of salt (this seems optional and unimportant but I assure you this makes a giant difference in the taste!)

 

Optional add-ins - pick one or all: 1 tsp. cinnamon, 1/4 tsp. almond extract, 1/2 tsp. vanilla extract, twist of salt and for even thicker pancakes and waffles, 1 tsp. baking powder

 

How to

 

Step 1: Use a blender for this recipe. Add oats,  milk, 1/2 banana and any add-ins from the above list to your blender and pulse to combine (do not blend on high with liquid because that causes the oats to become gummy.)

 

Step 2: For pancakes, use a non-stick pan or cast-iron griddle (no oil necessary - these do not stick) set between low and medium heat. Once a drop of water sizzles immediately on the griddle, pour four 3-inch diameter pancakes at a time.  Just like traditional pancakes, when the sides begin to look dry and bubbles have formed they are ready to flip. For waffles, use any waffle iron as usual for your appliance.

 

 

This recipe makes approximately 10-12 3-inch pancakes or 3-4 Belgian waffles and this recipe is easily doubled or tripled!

 

Get my easy berry syrup recipe that goes fabulously with these, adds that antioxidant punch while reducing the amount of sugar and syrup you'd normally use with your pancakes or waffles!

 

What do you want to learn more about:

 

Whole Food Plant-Based Oil-Free Recipes?

Vegan Cooking & Adventure Trips & Retreats?

Working with me for serious weight loss & measurable health gains?

The Free Plant-Empowered Woman Facebook Group?

 

CLICK HERE!

 

 

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