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This creation really evokes the fluffiness and taste of a cake more than it does a pancake. After all, the term "pancakes" was coined because they're a cross between crepes and cakes, but these vegan pancakes are even more cakey than that. These airy little delights are gluten-free and make use of leftover oat pulp, which is always a plus if you're someone who makes a lot of home-made plant-based milk! But whole rice flour is probably the one ingredient that makes all the difference here. Indeed, not only does it give the resulting pancakes a pleasant crumb, but it also brings the taste to the next level. Try out these cakey vegan pancakes and be amazed. They are delicious with vegan butter, maple syrup, fruits, chocolate sauce, and almost any other pancake topping!

Cakey Pancakes [Vegan, Gluten-Free]

$2.99
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Serves

10

Ingredients You Need for Cakey Pancakes [Vegan, Gluten-Free]

  • 1 1/2 cups oat mylk pulp
  • 5 tablespoons oats reduced into a flour (measure before grinding the oats)
  • 6 tablespoons whole rice flour
  • 1 small banana (mashed)
  • 1-2 handful dried fruits or a few berries (this recipe used mixed frozen berries & raisins!)
  • 1/2 cup plant based mylk (this recipe used oat)
  • 2 teaspoons baking powder (make sure it's aluminium-free & gluten-free if necessary)
  • 2 tablespoons rapadura sugar (optional)
  • 1 small pinch of salt
  • coconut oil for frying (it also helps them taste out of this world delicious but, if you have a non stick pan and prefer to cook oil free, don't hesitate to do that!)

How to Prepare Cakey Pancakes [Vegan, Gluten-Free]

  1. In a mixing bowl, combine the oat mylk pulp and mashed banana
  2. Add in the sugar if using and salt
  3. Fold in the oat flour, the baking powder and the rice flour in that order, making sure everything is well combined before adding each ingredient.
  4. Add in the mylk and mix until everything is well combined
  5. Throw in the raisins &/or berries and stir delicately
  6. Preheat a frying pan on medium heat and, once it is hot, put a tiny bit of coconut oil in the middle of the pan. Spread it around using a spatula to try and get the area where you will cook the pancake well coated but not saturated. If you're using a non-stick pan and don't want to use any oil, you can skip this step!
  7. Using a large spoon (the wooden spoon you used to mix the ingredients is great), scoop out some of the batter and pour it onto the oiled area of the pan. No need to spread it around.
  8. Let it cook for at least 2-3 minutes before flipping and cooking the other side.
  9. Set aside and repeat the process with the remaining batter.
  10. Serve with additional berries & chocolate sauce!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Agnes Potier-Murphy

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As a life-long animal lover, Agnes believes in spreading veganism and sustainable living by showing others how accessible and wonderful it can be. She created The Tiny Vegan Life to share her vegan journey and encourage others to do the same. Based in the south of France, she finds her inspiration in the surrounding nature. When she isn't playing in the kitchen or writing, you will find her in the company of her beloved horses.

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