Made with oats, cashews and flaxseeds, these oil free vegan pancakes are the perfect breakfast option for fussy kids.
You can make a batch for a delicious weekend brunch, or even freeze them for easy weekday breakfasts. They’re really fast to make because you can just whip them up in the blender.
My fussy two year old loves pancakes, so I came up with this recipe so that I know he’s getting the extra nutrients and protein from the cashews, oats and flaxseed, while he gets to enjoy his yummy pancakes.
I like to top these oil free vegan pancakes with berries and some syrup, but there are heaps of other options for pancake toppings. You can even spread peanut butter on them and have them as a tasty snack!
These pancakes freeze well. I often make up a batch and wrap them with a piece of baking paper between each and put them in the freezer. I can then easily take one out and reheat it anytime my kids want one.
To Make Oil Free Vegan Pancakes:
The batter for these oil free vegan pancakes is quite thick, so if you like a thinner pancake, feel free to add some extra liquid. I do find that the flaxseeds (or chia if you use those) soak up a lot of liquid, so I need to add an extra 1/2 to 1 cup liquid to the batter after I’ve cooked a few. Normally, I just add water because there’s enough flavour in the batter already, but you can add more milk.
When blending the pancakes, it is important to put the liquid in the blender first. This creates a whirl pool that incorporates the dry ingredients. If you put the liquid in last, then the blender can’t mix the ingredients (trust me, I’ve done this many times when in a hurry!).
I find the best way to cook these pancakes is to start the pan on medium to high heat to begin with, but then turn it down to a medium/low heat once the pan is hot. The lower heat allows the pancakes to cook through better without burning. This is especially important because the batter is so thick so the pancakes can longer to cook through.
Cook the pancakes on on the first side until the edges look cooked, and bubbles appear. Then flip and cook for another minute or so on the other side.
Flours: You can substitute most types of flours for the wholemeal plain flour in this recipe, including gluten free, spelt or normal plain flour. I don’t recommend using coconut flour as there is not enough liquid in the recipe. Almond meal also does not work as a flour replacement, because the pancakes don’t cook properly.
Nut Free: To make this recipe nut free, simply replace the cashews with pumpkin seeds, or even just omit.
Gluten Free: To make this recipe gluten free, simply use gluten free flour and certified gluten free oats.
I hope you love these pancakes as much as my toddler (and I)! If you’re after another great breakfast recipe idea, see my fussy toddler approved Kid Friendly Breakfast Slice.
Oil Free Vegan Pancakes
- 1 1/2 cups Dairy Free Milk
- 1 tbs Flax or chia seeds
- 3/4 cup Wholemeal Plain Flour
- 3/4 cup Rolled Oats
- 1/4 cup Raw Cashews
- 1 tspn Vanilla Extract
- 1/2 cup Dairy Free Milk or Water extra
- Place all ingredients but the extra milk in the blender with the liquid first. Blend on low speed until combined.
- Heat a non stick frying pan on medium heat. Depending on your frying pan type, you may need to add a small amount of oil to the pan to prevent the pancakes sticking.
- Pour batter onto pan for the first pancake. Cook until the edges of the pancake start to cook and small bubbles appear.
- Flip pancake and cook for an additional minute until lightly browned on each side.
- Repeat with remaining batter. You may need to add extra liquid to the batter if it gets too thick. Mix this on low speed in the blender.
- Pancakes can be served hot, or wrapped individually and frozen.