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Super Fluffy Healthy GF Pancakes (Vegan, Oil free)

Good morning gorgeous!

What a great time it is to be alive ūüôā

Boy do I have a treat for you.

Here’s to all the people who think eating plant-based/vegan equates to restriction.


All I can say is that it has been a glorious Sunday morning.

On top of these bad boys, I am celebrating my first day of uni break! WOOOOO freedom smells like a batch of freshly made pancakes in the morning.

So I’m trying this thing where I stop using my phone when I wake up, because it means I stay in bed for an extra 2-4 hours. It’s disgusting.

Instead, I read some more of my¬†#GIRLBOSS book by Sophia Amoruso. It was something¬†that¬†Soph and Sheena gave me for our annual Birthmas ūüôā ¬†(an amazing time of the year where we all buy presents for each other and open them in one sitting because our birthdays are so close together from march – april)

Aside from this, I managed to pass the Google Adwords Fundamentals exam last night! Just need to do the additional¬†specialty course to get my certification ūüôā ¬†If you don’t know about it, you should consider getting it if you’re into digital marketing. It’s free and¬†learning more is never a bad thing!

Something that also isn’t a bad thing is¬†breakfast.


These were next level. I had to share.

As far as pancakes are concerned- I’m the type who¬†wings it and hopes for the best.


These were so soft! Sooooooo fluffy (heart eyes emoji x 3)


I may have made 1 or 2… or maybe 18 for breakfast…. Don’t give me that look. It’s called “meal prepping” ūüėČ


I also topped it with this peanut butter mousse which added a¬†delightfully crunchy and creamy¬†component. This was honestly far too good when combined with strawberries and maple syrup. I can’t even.


Ok, enough pictures.

Without further ado, I give you the recipe:

Fluffy Pancakes (GF, Vegan, Oil Free)

Ingredients (makes approx. 16 smaller pancakes):

  • 1/2 cup quinoa flour* (can sub for oats)
  • 1/2 cup buckwheat flour*
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
  • 2-3 tsp baking powder
  • 1/4 tsp baking soda
  • 1 large banana (or 2 small ones)
  • 1 cup plant-based milk (I just used water because that’s how long its been since I went grocery shopping)
  • 1/2 cup strawberries (I used frozen because of the same reason above)
  • 2 tbsp peanut butter + 1-3 tsp water
  • maple syrup


  1. Chuck all of the ingredients into a blender and blend until smooth.
  2. Heat¬†a¬†pan to¬†medium-high heat and spray with cooking spray if your pan isn’t quality non-stick.
  3. Cook approx 1/4 cup of batter per pancake until golden brown. Flip when bubbles create holes in the pancake and edges are cooked through.
  4. Mix peanut butter with water 1 tsp at a time until desired consistency.
  5. Top stack with maple syrup, strawberries and peanut butter (or whatever your heart desires)
  6. Enjoy!

** Due to the combination of buckwheat and quinoa, these pancakes will have a nutty and more earthier taste but I just think it adds character ūüôā

Erica x

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