Vegan Oatmeal Pancakes
These vegan oatmeal pancakes are tender and packed with yummy oats and cinnamon. The eight-ingredient batter comes together in a blender or food processor, making both prep and cleanup easy. The pancakes are gluten-free, soy-free and nut-free.
Servings: 4 servings (2 pancakes each)
Calories: 274kcal
Equipment
- Blender or food processor
- Cast iron skillet or non stick skillet
Ingredients
- 2 cups old fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 tablespoons corn starch
- 1 teaspoon apple cider vinegar
- 1½ cups oat milk (or almond milk or soy milk or any non dairy milk of choice)
- 2 tablespoon avocado oil or any neutral oil (or cooking spray)
Instructions
- Soak the oats. Place the oats and the milk in the food processor or blender and let them sit for at least 15 minutes so the oats soften. You can also leave them overnight.
- Place remaining ingredients except the oil in the blender.
- Process until a batter forms. I like a few bits of oats in there for crunch but you can make the batter smoother for smoother pancakes. Don't overprocess, however, as this might make the batter gummy and the pancakes dense. Turn off the blender as soon as the texture of the batter is to your liking.
- Make the pancakes. Heat a cast iron griddle or non stick griddle and coat it with oil or cooking spray. Pour out the batter in rounds using a ¼ cup measure. Cook pancakes until bubbles appear near the center and the edges are dry, about two minutes over medium-high heat. Flip over and cook the other side.
- Serve hot.
Notes
- If you like your pancakes to have a smoother, less rustic look, you can cut down the quantity of oats to 1 ½ cups and add ½ a cup of oat flour to the blender. Or use all purpose flour or whole wheat flour or any gluten-free flour of your choice.
- Instead of cornstarch, use a banana to bind the pancakes and to give the pancakes a banana oat flavor. Blend the banana into the batter and voila! Oatmeal Banana Pancakes.
- Try using a different spice to flavor the pancakes. Cardamom or cloves or pumpkin spice would be really lovely.
- Refrigerate: Place leftover pancakes in an airtight container in the fridge for up to four days.
- Freeze: Flash freeze pancakes and then place them in a freezer-safe container or bag. Store for up to four months. Thaw overnight in the fridge before eating.
- Reheat: Reheat pancakes on the skillet or griddle or in the microwave or toaster oven until warmed through.
Nutrition
Serving: 2pancakes | Calories: 274kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 186mg | Potassium: 477mg | Fiber: 5g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 6mg | Calcium: 237mg | Iron: 2mg