Deze Veganistische havermoutpannenkoeken are fluffy banana-free oat pancakes perfect to start the day packed with fulfilling whole grains and plant-based proteins. The whole batch of pancakes is ready in onder 15 minuten, so it’s an excellent healthy breakfast.
This is a banana-free version of my popular bananenhavermoutpannenkoeken, also made with oat flour. If you find Veganistische Pannenkoeken too classic, this recipe is for you!
These delicious fluffy vegan pancakes with oats and no bananas or fruits are the perfect healthy breakfast for the whole family.
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Veganistische havermoutpannenkoeken
Ingrediënten
- 1 cup Ouderwetse havervlokken
- 1 cup Amandelmelk
- 2 eetlepels Ahornsiroop
- 1 theelepel Vanille-extract
- ½ kop + 3 eetlepels Meel voor alle doeleinden - 1 notes
- 1 eetlepel Bakpoeder
- ¼ theelepel Zout
- ½ theelepel Kaneel
Instructies
- In a high-speed blender, blend the oats, almond milk maple syrup, and vanilla extract until smooth. About 20 seconds on speed 8 of a Vitamix.
- In a mixing bowl, whisk flour, baking powder, salt, and cinnamon.
- Pour the liquid from the blender onto the bowl with flour mixture and whisk to combine and form a thick pancake batter. If extremely thick, thin it out by adding 1-2 tablespoons of almond milk. It should be thick but easy to scoop out on the griddle using an ice cream cookie scoop.
- Warm a pancake griddle or crepe pan over medium-high heat. Oil the pan and scoop out 2 tablespoons of batter per pancake – not more, or they get dense or difficult to flip.
- Cook for 2-3 minutes on one side or until the edges are drying. Then slide a spatula under the pancake and flip it on the other side to cook for an extra 1-2 minutes or until golden brown.
- Cool down on a wire rack while cooking the remaining batter.
- Repeat the steps above to cook all the pancakes.
- Serve with maple syrup, peanut or berries, and banana on top.
Notes
Voedingsbegeleiding
Ingredients and Substitution Tips
It’s very easy to make oatmeal pancakes without eggs or dairy. All you need are a few simple ingredients:
- Ouderwetse havervlokken – You can also use quick oats it doesn’t impact the texture of the pancakes at all.
- Volkoren meel or all-purpose flour – It’s a vegan pancake recipe, which means we don’t use eggs or bananas, so the binder will be a touch of wheat flour. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
- Bakpoeder – Without gluten for a gluten-free recipe.
- Vanille-extract – Voor de smaak.
- Amandelmelk – You can also use water or any plant-based milk like soy milk.
- Ahornsiroop – or any other vegan liquid sweetener such as agave syrup or coconut nectar. You can use any natural sugar-free sweetener like erythritol or allulose to make it sugar-free.
- Kaneel – For an additional twist of flavor.
How To Make Vegan Oatmeal Pancakes
- First, place the rolled oats in a blender with almond milk, vanilla, and maple syrup. Blend together until smooth which takes about 20 seconds on the high-speed setting of your blender (speed 8 on a Vitamix blender). Stop the blender and set the batter aside.
- In a large bowl, whisk the flour, cinnamon, baking powder, and salt. Stir them until they are well combined.
- Pour the liquid ingredients from the blender on top of the dry ingredients.
- Whisk until a thick pancake batter forms. If too thick, you can thin it out with 1 or 2 tablespoons of almond milk.
- Warm a pancake griddle or crepe pan over medium heat. Use a piece of absorbent paper dipped in a bit of olive oil to rub the pan or griddle.
- Scoop two tablespoons of batter, not more, or the pancakes will be difficult to flip or dense, onto the warm griddle.
- Spread with a back of a spoon into a round shape.
- Cook until the edges of the pancakes start to dry which takes about 2 to 3 minutes, then flip them and keep cooking on the other side until they are golden brown.
- Let the pancake cool down on a wire rack and repeat with the remaining batter.
Batter Add-Ons
If you like adding flavor to your pancakes, you can stir 1/4 cup of the below ingredients in the pancake batter:
- Bosbessen
- Chocolate Chips – dark or dairy-free milk chocolate chips.
- Gehakte noten
- Geraspte wortelen or try my vegan carrot cake pancakes gebruiken.
Serveertips
While these pancakes are delicious on their own, I recommend serving them with some of the options below.
- Sliced strawberries, maple syrup, and blueberries.
- Granolaboter en Veganistische slagroom.
- Layers of pancake, banana slices, and Babyjam met 2 ingrediënten.
Veelgestelde Vragen / FAQ
You can store these healthy vegan pancakes for up to 3 days in a sealed container in the fridge.
You can easily freeze them for up to 3 months and thaw them at room temperature.
Meer veganistische pannenkoekenrecepten
I have so many vegan pancake recipes for you to try next! Try some of the below next time.
Wooow. I’ve just made a double patch for my family. It turns out really good and fluffy.
I mixed everything and before putting maple syrup took out some for my 16months old who does not eat “sugar” yet and mixed with some raisins. She loved. For the 4 years old some sprinkles and choco chips. Loved this recipe and it’s also very filling
That’s lovely to hear! thank you for making my recipes.
I made this recipe but I was hesitate to add 1 tablespoon of baking powder but I just did it anyway. Cooked up nicely but I can taste the baking powder. I was wondering is it 1 teaspoon or is it really tablespoon?
I do use 1 tablespoon to make the pancakes fluffier, and I personally don’t taste it. if you do you can decrease to 2 teaspoons, but the pancakes won’t be as fluffy.
Can I just use oat flour?
You can but 1 cup of oats is not exactly 1 cup of oat flour. I didn’t measure how much flour I get from my cup of oats, you will probably need a bit less.
Yay!! These pancakes are great! They have a nice flavor, and are NOT claggy!!! I am plant based and I find many pancakes super claggy, which isn’t pleasant, to me anyway. These cook up nicely, and are light, and taste good. I topped mine with organic walnuts, and organic maple syrup. Thank you for this recipe! I will definitely be making these again! 🙂
Dank je !
This recipe was delicious and super easy to whip up with the detailed instructions provided. Thank you sharing!
Pretty good! My wife loved them, which is high praise.
I increased liquid by 30%-50%. I also added 1TB of vegetable oil. Could definitely taste the oatmeal and the texture was moist but didn’t feel uncooked. The outside crisped a little (maybe the oil helped there.)
Just made these and they are delicious. Definitely too thick without the added tablespoons of almond milk, but easy enough to add. I added some fresh blueberries to the second batch and they are delicious too. Thanks for the recipe!
So good! Both my boys absolutely loved these pancakes and I love that it’s ingredients I always have on hand.
These were so good! I was a bit hesitant since I have a lot of food allergies and most recipes don’t turn out. I was pleasantly surprised and will definitely make them again. Thanks so much for sharing your recipe!
This recipe is wonderful! I like texture in my pancakes so I added some ground nuts and chia seeds. Because of that addition, I added just a bit more almond milk. It was great! Another time, I had some bananas that needed to be used. I added one to the batter. Still so good! Super versatile.