Make Vegan Oatmeal Pancakes for breakfast and have a healthy start to the day. This hearty and healthy oatmeal pancake recipe is a simple vegan pancake that is made without egg and without milk.
We love starting the day off with a healthy pancake in our house. This Vegan Oatmeal Pancake is one of the pancake recipes that we make over and over and over again.
This pancake is a real treat for the whole family because it’s healthy and delicious. And the recipe is a real pleasure for me to make because it’s easy and simple to cook. Better still, it uses common ingredients.
Vegan Oatmeal Pancakes are a healthy and delicious breakfast, and the entire family will enjoy them (even kids)
We love pancakes in our house so much that even though I already have several pancake recipes on The Worktop, I’m sharing another recipe. I don’t want to give you pancake overload, but I’ll leave this here for you.
These Vegan Oatmeal Pancakes originated from my blueberry vegan pancakes recipe. I took the popular recipe (even Nastia Luikin makes it!), and then gave it a twist by adding oatmeal and using less flour.
Yes you can add oats to a pancake recipe to give it an extra health boost of protein and fiber
Why did I add oatmeal to vegan blueberry pancakes that are already perfect? It was a hard decision to deviate from the delicious vegan blueberry pancakes as is. But honestly, I just like making our meals a little healthier and I like experimenting.
Oatmeal is really healthy, and we have plenty of it sitting in our pantry, so adding oats to my original vegan blueberry pancake recipe is a very easy swap that requires minimal effort to give you a healthier breakfast.
How to add oats to pancakes
When you make pancakes with oatmeal, I like to quickly zap the oats (in liquid) in the microwave to cook them slightly into oatmeal. I microwave the oats for about a minute and a half. If I use old fashioned (rolled oats), the oatmeal is not fully cooked, but it’s cooked enough to be added to this oatmeal pancake recipe.
As we always have a jar of oats in our pantry, it’s also a very convenient swap that gives this recipe a dose of protein and fiber. I like using old fashioned oats because it gives the pancakes more texture, but you can easily use instant oats in the recipe instead if that’s what you have.
This oatmeal pancake recipe has no dairy, no eggs, and is suitable for those with food allergies
I’ve mentioned before that my son has an egg allergy, which has pushed me into the realm of cooking without eggs. Before we had an egg allergy in the house, making pancakes was easy and second nature to me – beat together milk, butter, eggs, flour, then add in some vanilla, cinnamon, sugar…and whatever I fancied. The pancakes would be on the stove in a blink.
But these days, because of his food intolerances, I’ve been really pushed to explore and create new recipes. Not only have I made a lot of toddler specific recipes and egg free recipes for him, I’ve also made more vegan recipes, since dairy triggers his eczema flair ups.
I have a good couple years experience of making vegan pancakes now, so I’m really happy to be finally sharing these Vegan Oatmeal Pancakes. We’ve made this recipe countless times in our home, and I’m really hoping this healthy oatmeal recipe has the same fate in your hands.
Vegan Oatmeal Pancakes are healthy, hearty, and filling
The thing is, as much as I love adding oatmeal to pancakes, and we do it all the time, I need to tell you that it does taste different to an all flour pancake. Don’t be scared when you hear that though!
Oatmeal in pancakes is good. It’s delicious. But it’s different. So I’m not going to tell you that this pancake recipe makes a fluffy pancake (like the ones you can make with eggs, sugar, butter and white flour).
It’s a hearty and healthy oatmeal pancake that is going to fill you up at breakfast. When you add maple syrup to this pancake, it’s not going to get soggy and break apart. It’ll hold the pancake shape and stand tall.
Have you ever tried to spread peanut butter on a supermarket white bread, and it sort of smushes and falls apart? This pancake is the opposite.
This Vegan Oatmeal Pancake will hold itself together, even loaded with blueberries and under the weight of maple syrup. And it doesn’t just hold blueberries, it let’s the blueberries nestle right into the pancake batter.
Back to the peanut butter. You can also spread a generous layer of peanut butter or almond butter on top of this Vegan Oatmeal Pancake for a healthier topping (something we also do!).
This healthy oatmeal pancake is perfect for a slow Saturday morning brunch
I love feeding this Vegan Oatmeal Pancake to my toddler because it’s a great finger food too. I hold the maple syrup, cut a stack into triangle slices, and he just pick them up and eat them.
We don’t do it often (shhh…), but these pancakes are great when I want to sit him in front of the TV on Saturday morning with a cartoon. Meanwhile, hubby and I can enjoy our healthy oatmeal pancakes together over hot coffee at the table.
This is a great vegan pancake when you are looking for a healthy start to the day. This breakfast keeps you full, and it gives you protein and fiber.
Have this simple vegan pancake at brunch for a healthy start to the weekend
Some of you might wonder if you can just leave out the flour completely, especially if you are looking for gluten free vegan pancakes that has no flour. Unfortunately, not these. I will be posting a recipe soon for a no-flour gluten-free vegan oatmeal pancake. But it’s not this one. Sorry. I tried to replace all the flour with oats, and the pancakes just turned out too chewy.
With this recipe, you get 6 big healthy oatmeal pancakes. Maybe 6 pancakes doesn’t sound like enough to you. With thin fluffy pancakes, I tend to eat a stack of pancakes. But with these healthy Vegan Oatmeal Pancakes, I only eat one. Enjoy!
Vegan Oatmeal PancakesPrint Recipe
- 3/4 cup oats (I like old fashioned (rolled) oats, but instant (quick cook) oats also work well
- 1 1/2 cups oat milk
- 3 tablespoons sunflower oil (or any other neutral oil), plus extra for cooking
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 1 tablespoon cider vinegar
- 1 1/4 cup fresh or frozen blueberries
- Heat a griddle or large skillet (preferably cast iron - see notes) on medium-low to medium heat. Using a paper towel, rub on a bit of oil. Each pancake takes about 7-8 minutes total to cook, so if you can only fit one pancake on your griddle, use 2 pans at once to reduce the total cooking time.
- In a medium bowl, mix together the oats and 1 cup (240 milliliters) oat milk. Microwave on high for 1 minute 30 seconds. Remove from microwave and give the oatmeal a stir. Mix in the sunflower oil. Set aside and allow to cool for a few minutes.
- In a separate large bowl, mix together the flour, baking powder, baking soda, sugar and salt. Make a well in it and mix in the oatmeal with a fork.
- Slowly mix vinegar and the remaining 1/2 cup oat milk, adding about 2 tablespoons at a time. You may not need the entire 1/2 cup. How much you end up using will be dependent on the brand and type of oats you use. The batter should be the consistency of a thick bowl of oatmeal, so when you drop the batter on the griddle, the batter will slowly form into a circle shape with the gentle help of a spoon to spread it.
- When your griddle is evenly pre-heated (around 10 minutes if you are using cast iron), drop 1/4 cup of batter on the heated pan, and lightly spread the batter with the back of the spoon to make a round. Quickly place on about 10 blueberries in a single layer before the batter it sets. Try not to put the blueberries on the edge of the pancakes, though some may roll to the edge as the batter settles. Drop on a bit more batter to partly cover the blueberries.
- Cook until the edges of the pancakes are dried and starting to brown, and the surface of pancakes have some bubbles and a few blueberries have burst, about 5 minutes. You may need to adjust the heat to medium-low so the surface of the pancake does not burn. Keep in mind that these pancakes cook slow compared to other traditional pancake recipes since these are very thick and do not contain any egg. Do not rush the cooking time by turning up the heat. (See also the notes about how different materials of the griddle will affect the cooking process).
- Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the underside, about 3-4 minutes more. Transfer to a cooling rack and cover loosely with aluminum foil. You may want to keep them warm in oven while you finish cooking the other pancakes.
- Continue with more oil and the remaining batter. I usually make 6 pancakes, depending on how large I make them. Serve with maple syrup and any other topping of choice.