Vegan Blender Pancakes with The Rogue Brussel Sprout

Guest post courtesy of The Rogue Brussel Sprout

Love pancakes but not necessarily the ingredients or fuss? These are made with just a few simple, vegan, nourishing, whole-food ingredients and come together in a flash using your blender! Even better, they’re infused with flavor throughout thanks to an Everipe smoothie kit, making them the most interesting pancakes around. You can dress them up as much as you like, but fancy toppings really aren’t necessary because there’s already fruit in the smoothie kits. You’ll use the two parts of an Everipe smoothie kit separately here; the inner superfood packet gets blended right into the batter to provide structure to the pancakes, while the freeze-dried fruit gets stirred in by hand at the end. Using freeze-dried fruit is actually easier than fresh, since fresh adds so much liquid and can make your pancakes soggy. Get ready to revamp your pancake routine!

Vegan Blender Pancakes 


  • 2 very ripe bananas with brown spots

  • ½ to ¾ c milk of choice, vegan if desired

  • 1 c rolled oats

  • 2 tsp baking powder

  • Everipe smoothie kit of choice, divided

  • Oil of choice for cooking

  • Toppings of choice (if you like, pick toppings to match the smoothie kit flavors!)


  1. Put the wet ingredients (bananas, ½ c milk) into a large high-power blender. Adding the wet ingredients first helps to prevent clumping.
  2. Put the dry ingredients (oats, baking powder, and the inner superfood pack from the smoothie kit) on top of the wet.
  3. Blend until the oats are completely broken down and you have a thick, rich batter; this should only take a minute in a high-power blender. Add a dash more milk if you need since the texture of the batter will depend somewhat on the size and ripeness of the bananas you use.
  4. Let the batter sit for ten minutes so that the oats hydrate fully.
  5. Stir in (by hand- don’t use the blender!) the freeze-dried fruit from the smoothie kit.
  6. Cook the pancakes on a well-oiled griddle. Use ¼ c batter for a normal-sized pancake, or 1 tbsp batter for mini pancakes. 

NOTE: Because this batter contains no gluten or eggs, the pancakes are a bit more delicate than “traditional” white flour and egg pancakes. Cook them lower and slower, and be more gentle when you flip them.


For more of Lee's genius recipes, check out her website or follow her kitchen adventures on IG at @theroguebrusselsprout

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