Vegan and gluten free blender pancakes

Photo © Courtesy of Greenhouse

The only thing better than breakfast in bed? Pancakes in bed! Treat mom to a Mother’s Day meal of fluffy, plant-based pancakes that are sure to make her smile. Even better, you can whip up the batter in a high-powered blender, so no fancy standing mixer—or gruelling arm workout—necessary.

The flapjacks are also incredibly versatile, meaning you can smother, sprinkle, or drizzle with snowfalls of whatever toppings your heart desires. Get flippin’!

Photo © Courtesy Greenhouse


  • 2 cups gluten free oats
  • 2 ripe bananas
  • 1 ½ tsp baking powder
  • 1 chia egg (1 tbsp chia seeds + 2.5 tbsp water, whisked and refrigerated for 15 minutes; or egg alternative of your choice)
  • 1 ½ cups ALMONDMILK


  1. Combine all ingredients in your blender.
  2. Blend until your pancake batter reaches a consistency smoother than freshly fallen snow.
  3. Gently heat a generous dollop of coconut oil in a frying pan, and slowly ladle in the batter for one flapjack from your blender until you reach your desired pancake size. 4. Cook until bubbles begin to form, then flip the pancake and cook the other side for about two minutes, or until golden. Once cooked, remove from heat and pile on to a plate. Repeat until your batter is finished.
  4. Decorate your pancake mountain with your favourite toppings. If you need a little inspiration, give one of our recommendations below a try.

For Topping:

  1. Smother your stack with warm almond butter, then sprinkle smashed frozen raspberries, sliced strawberries, and chopped almonds over the top for added sweetness and crunch.
  2. Melt your favourite dairy free chocolate and drizzle over the pancakes. Next, add a handful of sliced bananas, a pour of maple syrup, and more shavings of chocolate. Finish with a Greenhouse Hangry Bites atop the stack.
  3. Sprinkle a few melted frozen blueberries onto your pancakes. Next, spoon a dollop of cardamom lemon yogurt onto the pile (simply stir together 2 tbsp of plain plant-based yogurt with a pinch of ground cardamom, the juice of half a lemon, and half a teaspoon of maple syrup), and add lemon zest for garnish.

For more plant-based recipes, visit

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