Vegan Oatmeal Pancakes
By Carine Claudepierre
Published on 09/08/2022 - Last updated on 07/05/2023
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These Vegan Oatmeal Pancakes are fluffy banana-free oat pancakes perfect to start the day packed with fulfilling whole grains and plant-based proteins.
This is a banana-free version of my popular banana oatmeal pancakes, also made with oat flour.
These delicious fluffy vegan pancakes with oats and no bananas or fruits needed are the perfect breakfast.
How To Make Vegan Oatmeal Pancakes
It’s very easy to make oatmeal pancakes without eggs or dairy. All you need are a few simple ingredients:
Ingredients
- Old-Fashioned Rolled Oats – You can also use quick oats it doesn’t impact the texture of the pancakes at all.
- Whole Wheat Flour 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. If you want a gluten-free swap, try an all-purpose gluten-free flour blend.
- Baking Powder
- Salt
- Vanilla Extract – For the taste.
- Almond Milk or water or soy milk.
- Maple Syrup – or any other vegan liquid sweetener such as agave syrup or coconut nectar.
- Cinnamon
Blending The Batter
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, then pour the liquid ingredients from the blender on top.
Whisk until a thick pancake batter forms. If too thick, you can thin it out with 1 or 2 tablespoons of almond milk.
Cooking The Pancakes
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:
- Blueberries
- Chocolate Chips – dark or dairy-free milk chocolate chips.
- Chopped Nuts
- Grated Carrots or try my vegan carrot cake pancakes instead.
Storage Instructions
You can store these healthy vegan pancakes for up to 3 days in a sealed container in the fridge.
Or freeze them for later, up to 3 months, and thaw at room temperature.
Allergy Swaps
If you have some food allergies, try some of the ingredients alternatives below:
- Sugar-Free – You can use any natural sugar-free sweetener like erythritol or allulose.
- Gluten-Free – Choose a gluten-free oat brand and use all-purpose gluten-free flour to replace flour. Also, make sure your baking powder doesn’t contains wheat or replace it with 1/2 tablespoon of baking soda and add 1 teaspoon of apple cider vinegar to the liquid ingredients.
More Vegan Pancake Recipes
I have so many vegan pancake recipes for you to try next! Try some of the below next time.
Did you try these vegan oat pancakes? Share a comment or review below to let me know how it went.
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Vegan Oatmeal Pancakes
Ingredients
- 1 cup Old-Fashioned Rolled Oats
- 1 cup Almond Milk
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ cup + 3 tablespoons All-Purpose Flour - or wholewheat flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
Instructions
- 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.
Storage
- Store leftovers in a sealed container in the fridge for up to 3 days or freeze them for up to 3 months and thaw them in the fridge the day before serving.
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.
These were good, but required MUCH more than 1 cup of almond milk to get to a consistency that was scoopable for the griddle.
Tried this today for breakfast and ir was delicious! Used spelt flour to make it GF and it was awesome thank you.