Oatmeal Pancakes Vegan
Having an easy oatmeal pancakes vegan recipe is essential for Saturday mornings, or busy nights. This recipe is my go-to! Using oats as the base gives me confidence that my kids are eating healthy.
The recipe is ingrained in my head. I don’t even think about it anymore, and I don’t need to look at a recipe. It just happens and pancakes are eaten. I always cook my pancakes on an electric griddle with no oil. They come out perfect every time.
That’s what I hope this recipe provides you. It’s a basic recipe, and you can add to it if you want to.
Flavor Those Pancakes:
- BANANA: 1-2 mashed bananas
- SWEET POTATO: 1 medium mashed sweet potato + 3 Tbsp. coconut sugar
- PUMPKIN: 1 can pumpkin + 1/2 Tbsp. pumpkin pie spice + 3 Tbsp. coconut sugar
- GREEN MONSTERS: 2-3 handfuls of spinach – blended in a blender with the liquid, then add to dry ingredients.
- BLUEBERRY: 1-2 cups frozen blueberries, which will turn the batter blue
- CHOCOLATE: 1/2 cup chocolate chips are a given
Give these variations a try for these oatmeal pancakes vegan recipe, and enjoy the delicious fiber rich pancakes! It only takes 2-3 pancakes to fill completely full.
Save Money On Syrup!
To make these pancakes just really taste like restaurant quality, ditch the pure maple syrup (which is very expensive) and make homemade fruit syrup. I love making a blueberry syrup with just frozen blueberries, coconut sugar, juice, and corn starch. It’s easy, and my kids devour all those antioxidants like it’s candy! Here’s a favorite that we love as well, apple pie pancake syrup.
Apple Pie Pancake Syrup Recipe (click here)
Other recipes you might like:
Oatmeal Pancakes Vegan
Ingredients
Dry Ingredients
- 5 cups oat flour ground oats
- 3 Tbsp flaxseed meal
- 1/2 Tbsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
Wet Ingredients
- 1/4 cups applesauce
- 3 cups oatmilk any kind of milk will work
- 2 cups water
Instructions
- To grind oats into flour, scoop out rounded cups of oats into the blender, and blend until you get a fine oat flour.
- Combine all ingredients and whisk together. The mix may look liquidy, but don't worry! Oats absorb liquid like crazy, just wait a few minutes and stir again.
- Make pancakes as usual. If the mixture thickens up too much, add 1/2 cup of water at a time to get it back to pancake mix perfection. Note: I do not use any oil. It's easy to do on a griddle pan without oil.
Notes
- BANANA: 1-2 mashed bananas
- SWEET POTATO: 1 medium mashed sweet potato + 3 Tbsp. coconut sugar
- PUMPKIN: 1 can pumpkin + 1/2 Tbsp. pumpkin pie spice + 3 Tbsp. coconut sugar
- GREEN MONSTERS: 2-3 handfuls of spinach - blended in a blender with the liquid, then add to dry ingredients.
- BLUEBERRY: 1-2 cups frozen blueberries, which will turn the batter blue
- CHOCOLATE: 1/2 cup chocolate chips are a given
Pin For Later!
So, I made this recipe, but it didn’t really work for me. The batter was super thin, so I added some extra flour, but when I cooked it on the pan, it didn’t cook in the center. By this, I mean that the top layer and the bottom layer got crispy, but the middle was still quite raw. I have no idea why this would happen, but it has happened to me in the past when making vegan oatmeal waffles/pancakes. I ended up throwing away the batter because it wouldn’t cook right, so I guess next time I’ll just be a bit more cautious and scale down the recipe. Please let me know if you know why this happens. Thanks!
I have never had this happen, but I’m so sorry it happened to you. I have never once had a fail with this recipe. Oat flour is so forgiving! If the batter was too liquidy, then let is sit next time for a few minutes before making pancakes. I designed for the batter to be liquidy because of how fast the oats absorb water. After a few minutes, the batter should be perfect! I do hope you will try my recipe again. They are our favorite pancakes and turn out perfect every time 🙂
Okay, thank you so much! Something I just realized is I might not have ground my oats fine enough, and that may have affected it? I’ll try the recipe again right now and let you know how it goes!
Okay, I made it, and it worked out way better! What I did that I didn’t do before was that I ground the oats very fine, and measured them after blending instead of before. I hadn’t realized that your recipe said to scoop rounded cups of oats instead of flat ones, so I think that’s where I went wrong; I didn’t add enough oats! The oats this time definitely absorbed the liquid and the batter got much thicker. I didn’t add extra water because I was being lazy, but I just spread the batter a little thin towards the end and they worked out so well! I topped them with some almond butter mixed with melted chocolate and powdered sugar. Also, I made a quarter batch, since I’m the only vegan in my family. Thanks, Aimee! Your recipe is great, it just took me a second try to figure it out, and I’m very glad I made it a second time. 🙂
This was perfect! It will now be on our rotation for breakfast! Thank you so much!
Hi Aimee! I was wondering, is this possible to avoid the flaxseed meal? Thank you!
Yes, you can replace it with 1-2 eggs.
Thank you 🙂