Everybody likes pancakes right? They’re a classic for a reason and especially on a lazy summer day or cozy weekend morning, pancakes are a crowd pleaser – even if that crowd consists of me, myself, and I (All three of us are big pancake fans 😂🤓 )

That being said, what’s not as appealing is the idea of waiting for each individual pancake to bubble up, and then flipping them over ever-so-carefully- only to repeat the process until all of the batter is gone. ESPECIALLY when you’re making breakfast for friends and family!

Traditional pancakes, though delicious, can mean some of your crew are already eating, while you’re still in the kitchen flipping, adjusting the heat settings, and getting hungrier and hungrier by the minute – but all of that is history with this convenient recipe.

The pancake batter is made by simply dumping all of the ingredients into a blender and then baking it in a muffin tin for 15 minutes. Easy peasy, and best of all, they’re all done at the exact same time so everyone can eat together.

This is a group or family-friendly recipe because everyone can pick and choose the toppings they want and maybe best of all, this speedy breakfast is also much healthier than traditional pancakes.

With wholesome ingredients like oats, protein-rich soy milk, and natural sweeteners like apple sauce and a touch of coconut sugar, these wholesome pancakes are as nourishing as they are convenient.

I hope you – and anyone else you might make these for – love these pancake muffins! I can’t wait to hear what you think.

Enjoy!

• 1 cup soy milk
• 1/2 tsp apple cider vinegar
• 1.25 cups quick cooking oats
• 2 tsp baking powder
• 1/4 tsp sea salt 
• 1/4 cup apple sauce
• 2 tbsp coconut sugar
• 1/2 tsp vanilla 

Start by preheating your oven to 350 degrees.

Next add soy milk and apple cider vinegar to a bowl. Give it a stir to combine and then set aside for about 5-10 minutes.

In a blender, add oats, baking powder, and sea salt. Pulse for 15 seconds or until a flour texture forms.

Then add the soy milk (which will have curdled – that’s good – that’s what makes it more of a “buttermilk” flavor, which we all know goes perfectly with pancakes) and the apple sauce, coconut sugar, and vanilla extract.

Blend for 20-25 seconds until everything is well combined. You may need to scrape the blender with a spatula to make sure everything is mixed in.

Let the batter rest in the blender to thicken slightly while you grease a muffin tin. I used refined coconut oil (unrefined will taste like coconut oil, unrefined will not)

Then evenly distribute the pancake batter, filling each cup a little less than half full.

Top with whatever toppings you like – I highly recommend blueberries and raspberries, bananas slices, chocolate chips…the possibilities are endless.

Bake for 15 minutes, or until cooked through and fluffy, then remove the pancakes from the oven and cool for 5 minutes.

Serve immediately – so the pancakes are still nice and warm – and make sure you have some maple syrup on hand to drizzle over the top or, my favorite method, dunking.

Watch the video below for a step-by-step guide and a few more “lazy day” breakfast recipes!

I have a lot more pancake and breakfast recipes in my ebook 30 Vegan Breakfasts, so check that out if you’re interested in adding some fun new recipes to your morning routine! CLICK HERE.