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These Vegan Oatmeal Pancakes are made with 8 simple ingredients and are perfect for a healthy breakfast or brunch! This recipe makes 2 servings, but feel free to double it up for more pancakes!
This recipe is sponsored by One Degree Organics.
If you’re looking for a healthy vegan pancake recipe that makes super light and fluffy pancakes, this is it!
These pancakes are easy to make and puff up to be super airy when cooked. This recipe is made with One Degree Organics Sprouted Rolled Oats which have more nutrients and are easier to digest than regular oats. Like all One Degree Organics products, these oats are also glyphosate-free, which I love, and also certified gluten-free, which is perfect for anyone with a gluten sensitivity.
Why you’ll love this recipe
- These pancakes are completely dairy-free, egg-free and gluten-free so they’re perfect if you have any food sensitivities. (Also, everyone will love them!)
- They puff up in the pan and grow into light and fluffy pancakes.
- They have the added nutrients of oats for an extra nutrition boost.
Ingredients in these pancakes
- Ground flax seeds: Ground flax seeds are used to make a flax egg which will help the pancakes bind together.
- Sprouted Rolled Oats: The star ingredient in these pancakes! Gives them a great texture and flavour.
- Gluten-free flour: Make sure to use one with xantham gum in it or you can use regular flour
- Baking Powder: A full tablespoon goes into this recipe. It sounds like a lot, but it’s what gives these pancakes a light and fluffy texture.
- Salt: just a pinch!
- Maple Syrup: To add some sweetness to the pancakes. You could leave this out.
- Almond Milk: Or any plant-based milk you love
- Avocado Oil: just a touch to add some richness to the pancakes.
How to make oatmeal pancakes from scratch
This recipe is simple to make and has 3 main steps:
- Preparing the flax egg by mixing the flax seeds and water together so it turns into a gel. This should take about 5 minutes.
- Blending the oats into oat flour. This is optional but will give you that lighter fluffier texture.
- Mixing the wet and dry ingredients together in a bowl.
Tips for making this recipe perfectly
- Make sure to use ground flax seeds when preparing the flax egg mixture. Whole flax seeds won’t work. The flax and water should have a “gel” texture after it sits for about 5 minutes. If it doesn’t you may have added too much water.
- Don’t overmix the batter! This is what causes dense pancakes. Mix just until combined. A few small clumps are okay.
- Don’t cook the pancakes on too high of a heat. If you do, the outsides of the pancakes will cook too fast while the inside will remain raw.
- If you prefer a more chewy oaty texture, you can skip out on blending the oats into oat flour and leave them whole.
More pancake recipes to try
If you tried these Vegan Oatmeal Pancakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegan Oatmeal Pancakes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
These Vegan Oatmeal Pancakes are perfect for a healthy breakfast or brunch!
Ingredients
- 1 tbsp One Degree Organics Ground Flax Seeds
- 3 tbsp water
- 1/2 cup One Degree Organics Sprouted Rolled Oats
- 1/2 cup gluten-free flour (with xanthan gum in it, or you can sub regular flour)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tbsp avocado oil (can sub any neutral tasting oil)
- Oil for frying
Instructions
- Mix the ground flax seeds with 3 tbsp of water and set aside. The mixture should turn into a gel in 5 minutes.
- Blend the oats in a food processor or blender until smooth, then mix with the flour, baking powder and salt.
- Mix the almond milk, maple syrup, avocado oil and the flax mixture together until combined
- Mix the wet and dry ingredients together just until combined.
- Heat some oil in a large pan on medium heat then pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form.
- Flip and cook for 2 minutes on the other side.
- Serve with fruit, maple syrup or whatever you love!
Notes
Make sure to use ground flax seeds when preparing the flax egg mixture. Whole flax seeds won’t work. The flax and water should have a “gel” texture after it sits for about 5 minutes. If it doesn’t you may have added too much water.
Don’t overmix the batter! This is what causes dense pancakes. Mix just until combined. A few small clumps are okay.
Don’t cook the pancakes on too high of a heat. If you do, the outsides of the pancakes will cook too fast while the inside will remain raw.
If you prefer a more chewy oaty texture, you can skip out on blending the oats into oat flour and leave them whole.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 303
- Sugar: 5.5
- Fat: 9g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 6.6g
How much ground flax seed am I supposed to use with 3 tbsp of water for the flax egg?
One tablespoon