Christina These Vegan Oil Free Pancakes With Meringue are without added sugar and still the most delicious ever!
To accompany them, we made delicious vegan meringue (no-bake). It’s so easy to prepare and so yummy. You need to try it!
However, if you don’t fancy meringue, you could add some dollops of our Easy Peasy Vegan Whipped Cream instead (made in just 5 minutes). You’ll love it!
For a full explanation on how to make pancakes successfully, check our first pancake post.
Aren’t they pretty?
Vegan Oil-Free Pancakes With Meringue
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Ingredients
PANCAKES INGREDIENTS
- 2 cup all-purpose flour
- 4 tbsp baking powder
- 1 large pinch of salt
- 1 cup oat milk
- 1 cup almond milk
- 2 ripe medium-size bananas
- 4 Medjool dates
- 1/3 cup dairy-free chocolate chips, optional
MERINGUE INGREDIENTS
- 1 cup aquafaba, the liquid from a can of salt-free chickpeas
- 1 tsp cream of tartar
- 1 1/2 cup granulated sugar
- 1 tbsp pure vanilla extract
Instructions
- Combine all pancakes’ ingredients in a food processor and process them until smooth.
- Place 1/4 cup of batter in a hot non-stick pancake pan and cook each side until ready. Cook all the pancakes. The trick not to need oil or any kind of fat for cooking your pancakes is to get yourself a pancake pan with non-stick surface and low lip. They are very easy to find,cheap and really worth it! Ours just cost us €4! You must also set the heat of the stove to the minimum setting so they will not burn! The first pancake will take longer but after that they cook very fast. Another trick for making the perfect pancakes is to wait until the pancake bubbles; try to lift it and if it is not sticking in the pan, flip it over. If it is stuck, then wait longer.
- In the meantime, place aquafaba and cream of tartar in a metallic bowl and, using an electric mixer with chilled beaters, whip it on medium speed; turn to high speed. Beat until white and glossy stiff peaks form. Stir in the sugar, a few tbsps at a time, while whipping at high speed. Add in the vanilla, and keep whipping until glossy stiff peaks form, and is super thick and triple in size. Make sure the sugar has been fully incorporated, and the meringue is completely smooth. If you’re not sure, then continue beating for as long as necessary. The whole process will take a minimum of 15 minutes. Store in the refrigerator covered with a lid.
- Serve the pancakes with a dollop of meringue and your favourite toppings. Enjoy!
Nutrition
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Excellent recipe! What a yummy combination of sweet pancakes with really delicious meringue! I served this for brunch and my family loved it. Thanks so much!