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Pancakes don’t need to just be a weekend treat when they’re this easy to make!


  • 120 g / 4.2oz quick cook oats
  • 1 banana
  • 280 ml / 9.8 fl.oz coconut milk
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • pinch of salt
  • 1 tbsp chia seeds we use ground, but normal is fine
  • oil for frying
To Serve
  • fresh raspberries
  • banana
  • maple syrup


  • Add all the pancake ingredients to a blender and blend until smooth.
  • Drizzle a little oil in a frying pan on a medium heat and wait for the pan to heat up. Note: the key to good pancakes is ensuring the pan is hot enough so that the pancakes cook through, but not too hot so that the pancakes burn.
  • Spoon 1 and a half tablespoons of pancake mixture into the pan to create each pancake and use the edge of a spoon to ease the mixture into a circle shape. Fry for 2-3 minutes on each side, or until golden brown.
  • To serve, top the pancakes with slices of banana, a few raspberries and a drizzle of maple syrup.
This recipe is republished with permission from So Vegan. Find the original recipe here

So Vegan (Roxy & Ben)

Roxy & Ben aka So Vegan, created So Vegan in 2016 to help bring vegan food to the masses and since then their recipes have been viewed by tens of millions of people all over the world. Their debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.