Vegan Oatmeal Pancakes – Namely Marley

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Imagine sitting down to a plate of these delicious vegan oatmeal pancakes with fresh fruit and maple syrup. It’s one of the best ways to start any day!

Vegan oatmeal pancakes on a plate with blueberry sauce on top. Drizzled with maple syrup. In the background is another plate of pancakes and a bowl of oats.

I like to have homemade pancakes in my fridge or freezer. That means a hearty breakfast (or even dessert) is just minutes away.

This is my favorite way to meal prep – prepare several meals (and sometimes double them) – and freeze the leftovers. That means, a double batch of these healthy oat flour pancakes and I’m a happy camper!

How to Make Vegan Oatmeal Pancakes

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

  1. Stir together the rolled oats, milk, flax egg, maple syrup, olive oil, and vinegar. Set aside for 8 to 10 minutes to soften the oats.
    A hand holds a jug of milk, pouring it into a bowl of oats.
  2. Whisk together the dry ingredients, including the flour, baking powder, salt and cinnamon.
    A hand holds a bowl of wet oats, pouring it into a bowl with flour.
  3. Make a batter by combining the wet and dry ingredients and stir until combined. Set the batter aside for up to 10 minutes to rest.
  4. Heat a skillet or frying pan over medium-high heat. Spray with vegetable spray, and pour 1/4 cup rounds of batter into the heated pan.
    A spatula holds a pancake on a griddle, getting ready to flip it. There are also other pancakes on the grill.
  5. Cook the pancakes for 3 to 4 minutes until bubbles appear on the top of the pancake and the undersides are golden brown. Then flip the pancakes and cook on the other side for 3 to 4 minutes.
  6. Transfer the cooked pancakes to a pan lined with parchment paper. To keep the pancakes warm, place the pan in an oven preheated to 200°F/95°C while you finish making the pancakes from the remaining batter.
  7. Serve pancakes with blueberry sauce, sliced ​​bananas, fresh fruit and maple syrup.

the main ingredient

Here are the ingredients you will need for this recipe:

  • Oats — I like to use rolled oats (also known as old fashioned oats) for this recipe.
  • Plant-based milk – You can use almond milk, soya milk etc.
  • Hemp eggs — You will need a flax egg or a chia egg for this recipe.
  • Maple syrup – You will need a syrup sweetener for your batter. If you don’t have maple syrup, you can make a homemade maple syrup substitute, vegan honey, or agave nectar.
  • olive oil – You can substitute melted vegan butter.
  • Vinegar — I use apple cider vinegar, but you can substitute white vinegar or even lemon juice.
  • flour – You need both oat flour and a good gluten-free flour.
  • Baking powder
  • salt
  • cinnamon
Taking a triangular bite and looking at the pancake on a plate, the plate reveals syrup and blueberries.

Why this recipe is a winner

  • simple — With just a few ingredients and less than 30 minutes to make, these pancakes are easy to make!
  • Family-friendly – Get the kids involved in stirring the batter or pouring the syrup on top.
  • Freezer-friendly — You can freeze cooked pancakes by letting them cool, then transfer them to a tray so you can freeze them flat. After 30 minutes in the freezer, transfer to a freezer bag.

Frequently Asked Questions

Can you put oatmeal in pancakes?

Using both oatmeal and oat flour to make pancakes is a great idea! Oats are full of nutrients, fiber and flavor, making oat pancakes the perfect way to start your day.

Are Oatmeal Pancakes Gluten-Free?

As long as you use gluten-free oats and gluten-free flour, oat pancakes are gluten-free. If you are highly sensitive to gluten, you should use certified gluten-free oats.

Serving suggestions for oatmeal pancakes

Serve these oatmeal pancakes with your favorite toppings like:

Storage Tips

Transfer the pancakes to an airtight container and refrigerate for up to 7 days. You can freeze the pancakes in a freezer-safe container or bag for up to 3 months.

A forkful of pancakes sits in front of a stack of pancakes with blueberries. There are pancakes in the background.

Vegan pancakes are a favorite

Of course, you love these vegan oatmeal pancakes! Now you are ready for more. These delicious vegan pancake recipes will give you tons of options:

A stack of oatmeal pancakes sits on a plate with maple syrup dripping down the side. Top with a dollop of blueberry sauce.

Prevent your screen from going dark

  • Stir together the rolled oats, milk, flax egg, maple syrup, olive oil, and vinegar. set aside for 8 to 10 minutes To soften the oats.

  • Whisk together the dry ingredients, including the flour, baking powder, salt and cinnamon.

  • Make a batter by combining the wet and dry ingredients and stir until combined. Set aside for up to 10 minutes Let the batter rest.

  • Heat a skillet or frying pan over medium-high heat. Spray with vegetable spray, and pour ¼ cup rounds of batter into the heated pan.

  • Cooking pancakes for 3 to 4 minutes until bubbles appear on the top of the pancake and the undersides are golden brown. Then flip the pancakes and cook on the other side for 3 to 4 minutes.

  • Transfer the cooked pancakes to a pan lined with parchment paper. To keep the pancakes warm, place the pan in an oven preheated to 200°F/95°C while you finish making the pancakes from the remaining batter.

  • Serve pancakes with blueberry sauce, sliced ​​bananas, fresh fruit and maple syrup.

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Job’s

If you use homemade oat flour, the dish can be thick, so I use 1/2 oat flour and half gluten-free flour). Here are some more flour alternatives:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup finely grated oat flour
  • 1/2 cup oat flour + 1/2 cup flour of your choice (all-purpose, gluten-free, etc.).

Batter add-in

  • Mini chocolate chips
  • Berries, such as blueberries or raspberries
  • Chopped nuts, such as pecans, almonds, or walnuts
  • Dried fruit, such as raisins or dried cranberries

Food preparation

Double this batch and bring the cooked pancakes to room temperature. Freeze the pancakes on a tray and then transfer to a freezer bag. They will keep for 2 to 3 months. To reheat, place the pancakes in a toaster oven and cook until heated through. You can heat them in the microwave until hot, but they won’t regain their crispy crust.

Calories: 79kcal | Sugars: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 1g | Sodium: 115mg | Potassium: 155mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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