Vegan Oatmeal Pancakes
With a few simple ingredients, you can have these Vegan Oatmeal Pancakes on your breakfast table in no time! These vegan pancakes with oat flour are also gluten-free and refined sugar-free!
These vegan pancakes with oats are, by far, my favorite vegan pancake recipe! It’s so simple and you end up with healthy and filling fluffy pancakes that even the kids devour.
Most vegan pancake recipes are made with bananas. It’s not that I’m against bananas, per se, but sometimes I face banana overload and I just want a banana-free breakfast. Plus, we eat so many that I don’t always have them on hand. That’s why I love these vegan oatmeal pancakes without bananas!
They have a few more ingredients – and some of them are a bit surprising – but you likely have everything you need to make these eggless oatmeal pancakes right in your fridge.
This is a simple breakfast for a group, as you can easily double or triple the recipe too.
While I stuck to the basics in this vegan oatmeal pancakes recipe, you can easily get a little more creative too, by adding blueberries or vegan chocolate chips into the batter. I do this for my son and make smiley faces out of the chocolate chips. Yum!
Why You’ll Love Vegan Oat Pancakes
- Uses common ingredients
- They come together quickly
- These are vegan oatmeal pancakes without banana, for those who aren’t a fan of banana-everything
- Lots of vegan topping ideas!
- Perfect for a Sunday pancake brunch
- Dairy-free, egg-free, gluten-free AND refined sugar-free!
Vegan Oatmeal Pancake Recipe
- Oat flour
- Maple syrup
- Baking powder
- Cinnamon
- Salt
- Almond milk (or your preferred plant-based milk)
- Vanilla essence
- Apple cider vinegar
- Coconut Oil (or other subtle vegetable oil)
- Flax eggs
How to Make Eggless Oat Pancakes
First, whisk together your ground flaxseeds and water to create the flax eggs. These need to sit for a few minutes to become gelatinous.
Combine the oat flour, baking powder, salt and cinnamon in a bowl.
In a separate bowl whisk together the flax eggs, almond milk, vanilla, apple cider vinegar and coconut oil.
Add the wet ingredients to the dry ingredients a little at a time, while mixing.
Allow the mixture to sit for a few minutes.
Meanwhile place a pan over low-medium heat and add a little oil or vegan butter.
Add 1 scoop of batter to the warm frying pan and fry for a few minutes on each side or until golden brown (allow bubbles to form before flipping).
Continue the process until all the batter is finished.
Serve with coconut yoghurt and fresh fruit.
Tips for the Best Vegan Oat Flour Pancakes
- Don’t overmix the batter! A few lumps in the batter is fine. Overmixing will cause dense, chewy pancakes – not light and fluffy ones.
- Don’t cook on high heat. You’ll end up with a burnt outside or undercooked inside.
- Ground flax works best for the flax egg.
Serving Suggestions
- Drizzle with agave or maple syrup
- Top with fruit like strawberries, blueberries, cherries or bananas
- A dollop of coconut cream if you have it on hand
- Stir in some vegan chocolate chips
- Add a thin layer of peanut or almond butter for an added protein boost
Other Vegan Breakfast Ideas
Vegan Oatmeal Pancakes
Ingredients
- 1 3/4 cups oat flour
- 1 tbsp maple syrup
- 2 tsp baking powder
- 3 tsp cinnamon
- pinch of salt
- 1 cup oat almond or soy milk
- 2 tsp vanilla essence
- 2 tsp apple cider vinegar
- 1 tbsp coconut oil or other subtle vegetable oil
- 2 flax eggs 2 tbsp ground flaxseeds + 8 tbsp water
Instructions
- First, whisk together your ground flaxseeds and water to create the flax eggs. These need to sit for a few minutes to become gelatinous.
- Combine the oat flour, baking powder, salt and cinnamon in a bowl.
- In a separate bowl whisk together the flax eggs, almond milk, vanilla, apple cider vinegar and coconut oil.
- Add the wet ingredients to the dry ingredients a little at a time, while mixing.
- Allow the mixture to sit for a few minutes.
- Meanwhile, place a pan over low-medium heat and add a little oil or vegan butter.
- Add 1 scoop of batter to the warm frying pan and fry for a few minutes on each side or until golden brown. (allow bubbles to form before flipping).
- Continue the process until all the batter is finished.
- Serve with coconut yoghurt and fresh fruit.
