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Vegan Oatmeal Pancakes

Welcome the weekend in style with a short stack of my irresistible Vegan Oatmeal Pancakes. As an added bonus, these fluffy flapjacks are whipped up in a blender to get kid-friendly breakfast on the table in no time.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 pancakes
Calories: 123kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Preheat a pancake griddle to 400F. 
  • In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle - about 5 minutes. Once soy milk is curdled, add all the ingredients to a blender and blend for 30-60 seconds, until the batter is thick and smooth. Let the batter sit for an addtional 5 minutes.
  • Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Repeat until the griddle is filled. When pancakes begin to bubble on the top (2-3 minutes), gently flip it over and bake on the other side until the pancake has risen to about double the height. 
  • Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone. Serve with maple syrup and fruit of choice. 

Notes

Serving - Serve with a side of sliced fruit like berries and bananas and maple syrup. Once all of the pancakes are cooked and cooled, you can place leftovers in the refrigerator for up to a week. You can also freeze your oatmeal pancakes, separating them with a bit of parchment and zipping them up in a freezer bag. When you're in need of a healthy, speedy breakfast, simply pop a couple into your toaster to warm!
Recipe Tips
  1. Go wild with your toppings. Sometimes I really like to go all-out to make the weekends feel extra special, and one way to do this is to set up a pancake bar! Offer a variety of sliced fruits, nut butters, vegan butter (or even compound butters like cinnamon-sugar or strawberry!), jams, syrups, toasted nuts and granola. Let everyone build their very own short stack, according to their exact specifications.
  2. Meal prep like a boss. If getting your household to eat a healthy, filling breakfast is high on your list of priorities but you're feeling short on time, use the weekend to make a double batch of these delicious and filling whole grain pancakes. You can either refrigerate them for the week, or stack them with parchment paper and pop them in the freezer for a super fast breakfast on the go. To reheat, simply pop them in the toaster until warm.
  3. Rest your batter. This will allow the oats to plump up from the liquids, resulting in a more tender pancake.

Nutrition

Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 109mg | Potassium: 224mg | Fiber: 2g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg