Vegan Oatmeal Pancakes
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Hearty and protein-packed Vegan Oatmeal Pancakes are made with a short list of gluten and egg-free ingredients and no bananas. Guaranteed to fill you up!
These Vegan Oatmeal Pancakes are made without the traditional pancake ingredients to give you a breakfast that’s packed with protein and nutrients. You won’t find any dairy, eggs, gluten, or refined sugar here!
I would be happy eating pancakes every day but I know my body wouldn’t be very happy. Instead of my usual flourless banana pancakes, buckwheat pancakes, or cinnamon chocolate chip pancakes, these oatmeal pancakes offer up a nutritious, delicious, and filling alternative. Made with old fashioned oats, gluten free flour, maple syrup, and a few chocolate chips, you still end up with a fluffy and moist vegan pancake.
Recipe features
- Old fashioned oats give the pancakes a boost of nutrition while still tasting delicious.
- They’re made without any refined sugar, dairy, gluten, or eggs.
- Top ‘em with vegan yogurt, berries, maple syrup, or healthy caramel sauce!
Ingredient notes:
- Oats – Keep this pancake recipe gluten free by using certified gluten free old fashioned oats. Quick oats probably won’t work as well and might make your pancakes soggy.
- Dairy free milk – Any kind works!
- Coconut oil – Or use vegan butter.
- Flax eggs – Made with ground flaxseed and water, this vegan egg replacer binds the pancake batter together and prevents them from falling apart.
- Gluten free all purpose flour – To help bind the pancakes together and fluff them up. You can use regular all purpose flour if you don’t need them to be gluten free.
- Maple syrup – Instead of white or cane sugar, a little maple syrup in the batter add a natural sweetness.
How to Make Vegan Oatmeal Pancakes
Step 1: Combine the oats and milk. In a large bowl, stir the oats and milk together. Let it sit for about 10 minutes to create an oatmeal-like consistency.
Step 2: Make the flax egg. While you’re waiting on the oatmeal, melt the coconut oil and make the flax eggs.
Step 3: Finish the pancake batter. Stir the coconut oil, flax eggs, and maple syrup in with the oatmeal mixture. Lastly, add the flour, baking powder, cinnamon, and salt to the batter and stir.
Step 4: Cook the pancakes. Heat up a griddle or skillet and pour in ¼ cup of the pancake batter. Cook for a few minutes on one side, sprinkle a few vegan chocolate chips on top, then flip. Cook for 1 more minute until the pancakes are set.
Expert tips and tricks
- Feel free to add 2 to 4 tablespoons of chocolate chips, blueberries, raspberries, or bananas to the pancake batter.
- Don’t like the texture of oatmeal? Try blending the oats and milk together before adding the mixture in with the pancake batter.
- I recommend keeping the pancakes on the small side so they’re easier to flip.
- Top the pancakes with maple syrup, peanut butter, vegan yogurt, berries, or cinnamon.
Are these fluffy pancakes?
My oatmeal pancakes are more rustic and hearty than the average fluffy pancake, but the baking soda and flour do help them fluff up a bit.
How do I make a flax egg?
To make the 2 flax eggs in this recipe, simply stir 2 tablespoons of flaxseed meal and 5 tablespoons of water together. Let the mixture sit for 5 to 10 minutes until the flaxseed has absorbed the water.
Storage
- Refrigerator: Store the cooked and cooled pancakes in an airtight container or wrapped in plastic for 3 to 5 days in the fridge.
- Freezer: Wrap each individual pancake in plastic wrap and place them in a large, freezer-safe bag for up to 30 days.
More healthy breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Oatmeal Pancakes
Ingredients
- 1 cup rolled oats
- 1 cup + 2 tbsp almond milk, or milk of choice
- 2 tbsp coconut oil, melted and cooled to room temperature
- 2 flax eggs
- 1 tbsp maple syrup
- 2/3 cup all purpose flour, regular or gluten free
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp chocolate chips, divided
Instructions
- Stir the oats and milk together in a large bowl, then let them sit for 10 minutes which will create an oatmeal-like consistency. While you're waiting, melt the coconut oil and the flax eggs. To make flax eggs: stir 2 tbsp flaxseed meal and 5 tbsp water together and let the mixture sit for 5-10 minutes.
- Next, add the coconut oil, flax eggs and maple syrup to the bowl with the oats and stir to combine.
- Last, add the flour, baking powder, cinnamon, and salt to that same bowl and stir to combine.
- Heat a greased griddle or large nonstick skillet over medium heat, then use a 1/4 cup measuring cup to scoop the batter onto the griddle. Cook the pancakes for 3 minutes on the first side, then sprinkle each pancake with a few chocolate chips, flip them over and cook for an additional 1 minute until the pancakes are set.
- Top the pancakes with your favorite vegan yogurt and/or a sprinkle of cinnamon and enjoy!
Notes
Nutrition
I used oatmeal pulp as my base and it was very wet, so I had to adjust the oatmeal & plant based milk to that, but everything else was according to the recipe. My first 2 pancakes weren’t cooked enough because I’m impatient and didn’t allow enough time for the skillet to heat up. Once that kink was worked out, they came out terrific! I even added blueberries and even my hubby said they were good. (He’s a pancake man and cooks them well.) I’m keeping this recipe!
I am also very impatient when it comes to pancakes! Glad you enjoyed them Kristy!