Who can resist oatmeal pancakes?? There’s just something so special about making pancakes on a lazy morning, after you’ve slept in a bit and are ready for a filling breakfast. It feels a bit decadent, but in the good way. I’ve always loved pancakes, and they were one of the first things I remember learning to cook as a kid. It was so exciting when I learned how to flip the cake perfectly without it falling apart! I still think pancakes are so fun to make, and recently I’ve been loving oatmeal pancakes as a healthier, heartier alternative to the original flour version.
These delicious oatmeal pancakes are gluten-free, refined sugar free and of course vegan. They are like a healthy bowl of oatmeal in pancake form. Plus, the oats make them really filling, perfect for breakfast, brunch or dinner! I love the fact that they aren’t too sweet and have a lovely touch of apple flavor. The texture is definitely denser than fluffy flour pancakes, but I love the hearty texture and taste. Plus, the addition of berries, bananas and maple syrup takes them to the next level! Yum.
Another perk of this recipe is that it’s so easy to make! I usually use a food processor to mix the batter, but you can also use a high speed blender and just add all of the ingredients at once. I’ve just found that my food processor does a better job of turning the oats into flour. But it really just depends on what kind of kitchen gadgets you have!
Another fun trick is that you can make a couple batches of these oatmeal pancakes ahead of time and store them in the freezer. Just take one out, warm it in the microwave or oven, and enjoy a super quick and easy breakfast during the week! I have a feeling these pancakes will be on the menu this weekend, so I may have to make some extra. Although, writing this post right now is making me hungry, so I may be whipping up a batch sooner than anticipated… Hopefully you love them too!
Delicious and hearty oat pancakes that are simple to make, gluten-free and vegan!
- 3 cups rolled oats
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup + 1 Tbs unsweetened apple sauce
- 1 cup almond milk
- 1 1/2 Tbs apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbs maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- vegan butter or coconut oil, for frying
- fresh for frozen fruit, for serving (optional)
Using a food processor, blend the rolled oats into flour. Add the baking powder, baking soda and salt. Pulse briefly to blend the dry ingredients.
Add all of the remaining ingredients and process until the batter is smooth and fully blended, stopping as needed to scrape down the sides of the food processor.
Warm a frying pan on medium to low heat. Add a small amount of vegan butter or coconut oil to pan when it is preheated and scoop enough batter into the pan to make a medium sized pancake.
Flip the pancake after a few minutes when it begins to look dry around the edges. Cook the other side until the pancake is golden brown and cooked through. While cooking, adjust the heat by turning down the burner if the pancake is browning too much without cooking all the way through.
Place the finished pancakes in the oven on low heat to keep them warm while cooking the rest.
Top with fruit, drizzle with maple syrup and enjoy immediately!
- These pancakes are delicious served with fresh or frozen fruit! I warmed a small saucepan of mix frozen berries and used them as a topping. You can also add blueberries right into the batter if you would like.
- I used a food processor to blend the batter, but you could also use a high speed blender. Because the blender requires liquid, just add all of the ingredients at once.