Imagine sitting down to a plate of these delicious vegan oatmeal pancakes topped with fresh fruit and maple syrup. It’s one of the best ways to start your day!
I love having homemade pancakes in my fridge or freezer. It means an indulgent breakfast (or even dessert) is just a few minutes away.
Making this oatmeal pancakes vegan recipe is so simple, it’s ready in 30 minutes!
That’s my favorite way to meal prep—preparing several meals (and sometimes making a double batch)—and freezing some for later. That means, a double batch of these healthy oat flour pancakes and I’m a happy camper!
Here are the ingredients you’ll need for this recipe:
- Oats — I prefer using rolled oats (old-fashioned oats) for this recipe.
- Plant-based milk — You can use almond milk, soy milk, etc.
- Flax egg — You’ll need a flax egg or a chia egg for this recipe.
- Maple syrup — You’ll need a syrup sweetener for the batter. If you don’t have maple syrup, you can make homemade maple syrup substitute, vegan honey, or agave nectar.
- Olive oil — You can substitute melted vegan butter.
- Vinegar — I use apple cider vinegar, but you can substitute plain white vinegar or even lemon juice.
- Flour — You’ll need both oat flour and high-quality gluten-free flour.
- Baking powder — We’ll add baking powder to make these pancakes fluffy. Make sure yours is fresh by dripping a bit in hot water. If it bubbles, your batch is good!
- Salt — A bit of salt enhances the pancakes’ flavor.
- Cinnamon — This is optional, but adding ground cinnamon makes these pancakes taste like an oatmeal cookie!
You can make oatmeal banana vegan pancakes by adding a mashed banana to the batter.
Why This Recipe is a Winner
- EASY — Made with only a few ingredients and less than 30 minutes, these pancakes are easy to make!
- FAMILY-FAVORITE — Get the kids involved in stirring the batter or pouring syrup on top.
- FREEZER-FRIENDLY — You can freeze the cooked pancakes by letting them cool, then transfer them to a tray so you can freeze them flat. After 30 minutes in the freezer, transfer to a freezer bag.
Can you put oatmeal in pancakes?
Using both oatmeal and oat flour to make pancakes is a great idea! Oats are full of nutrition, fiber, and flavor, making oat pancakes the perfect way to start your day.
Are oatmeal pancakes gluten-free?
As long as you use gluten-free oats and gluten-free flour, oat pancakes are gluten-free. If you’re highly sensitive to gluten, you should use certified gluten-free oats.
Serving Suggestions for Oatmeal Pancakes
Serve these oatmeal pancakes with the best toppings such as:
- Make this Blueberry Sauce with real blueberries and drizzle it on top of pancakes.
- Go ultra tasty with this Vegan Chocolate Syrup.
- Banana slices with peanut butter work, too.
- Don’t have real maple syrup handy? Make this maple syrup substitute for pancakes.
- This healthy date caramel makes a great topping for pancakes!
- Drizzle this Elderberry Syrup on top!
Transfer pancakes to an airtight container and refrigerate for up to 7 days. You can freeze pancakes in a freezer-safe container or bag for up to 3 months.
Vegan Pancake Favorites
Sure, you love these vegan oatmeal pancakes! Now you’re ready for even more. These tasty vegan pancake recipes will give you lots of options:
Vegan Oat Pancakes
- ¾ cup rolled oats (also known as old fashioned oats)
- 1 ¼ cups plant-based milk (almond, soy, etc)
- 1 flax egg
- 2 tablespoons maple syrup
- 1 tablespoon oilive oil
- 1 tablespoon apple cider vinegar
- ½ cup oat flour (see note)
- ½ cup gluten-free flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- Toppings: Fresh fruit, peanut butter, and syrup.
- Stir together the rolled oats, milk, flax egg, maple syrup, olive oil, and vinegar. Set aside for 8 to 10 minutes to soften the oats.
- Whisk together dry ingredients, including flours, baking powder, salt, and cinnamon.
- Make the batter by combining the wet and dry ingredients and stirring until just combined. Set aside for up to 10 minutes to let the batter rest.
- Heat a skillet or griddle over medium-high heat. Spray with vegetable spray, and pour the batter in ¼ cup rounds in the heated pan.
- Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes and the bottoms are golden brown. Then flip pancakes and cook on the other side for 3 to 4 minutes.
- Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F/95°C while you finish making pancakes from the rest of the batter.
- Serve pancakes with blueberry sauce, sliced bananas, fresh fruit, and maple syrup.
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Oat FlourIf you’re using homemade oat flour, the meal can be coarse, which is why I use 1/2 oat flour and half gluten-free flour). Here are some more flour options:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup finely ground oat flour
- 1/2 cup oat flour + 1/2 cup of flour of your choice (all-purpose, gluten-free, etc).
- Mini chocolate chips
- Berries, such as blueberries or raspberries
- Chopped nuts, such as pecans, almonds, or walnuts
- Dried fruit, such as raisins or dried cranberries
Meal-PreppingDouble this batch and bring cooked pancakes to room temperature. Freeze pancakes on a tray and then transfer to a freezer bag. They will keep for 2 to 3 months. To reheat, place pancakes in a toaster oven or oven and cook until heated through. You can also heat them in the microwave until heated through, but they won’t regain the crispy crust.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.