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A stack of oatmeal pancakes sit on a plate with maple syrup drizzling over the sides. There is a dollop of blueberry sauce on top.
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Vegan Oat Pancakes

These vegan oat pancakes are healthy and delicious, a favorite combination every time! Loaded with heart-healthy oats, these pancakes are filling and taste amazing, especially when served with fresh fruit and maple syrup.
Course Breakfast
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 79kcal
Author Marly McMillen

Ingredients

  • 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.
Cups - Metric

Instructions

  • 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.
    A hand holds a pitcher of milk, pouring it into a bowl of oats.
  • Whisk together dry ingredients, including flours, baking powder, salt, and cinnamon.
    A hand holds a bowl of moistened oats, pouring them into a bowl with flour.
  • 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.
    A spatula holds a pancake on a griddle, getting ready to flip it. There are other pancakes on the griddle, too.
  • 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.

Notes

Oat Flour

If 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).

Batter Add-ins

  • 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-Prepping

Double 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.

Nutrition

Calories: 79kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 115mg | Potassium: 155mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg