Vegan Oat Pancakes
Start your day with a stack of wholesome, delicious Vegan Oat Pancakes—an easy, plant-based breakfast that’s packed with natural sweetness and nourishing ingredients. Made with ground rolled oats for a gluten-free base, ripe banana for creamy texture, and almond milk for a dairy-free touch, these pancakes are fluffy, hearty, and perfectly balanced. With the addition of vanilla, maple syrup, and a touch of salt, each bite bursts with flavor. Ready in just 30 minutes, this recipe is ideal for busy mornings or cozy weekend brunches. Serve these golden beauties with fresh fruits, crunchy nuts, or an extra drizzle of maple syrup for a satisfying, customizable treat. Perfect for anyone seeking a guilt-free, nutritious, and allergy-friendly breakfast option!
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Recipe Information
Ingredients
- 150 grams rolled oats
- 250 milliliters almond milk
- 1 large, ripe banana
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 0.5 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
Begin by grinding the rolled oats into a fine flour. Use a blender or food processor and blend until the oats resemble a flour-like consistency.
In a large mixing bowl, mash the ripe banana until smooth.
Add the almond milk, vanilla extract, and maple syrup to the mashed banana and whisk together until well combined.
Add the oat flour, baking powder, and salt to the wet ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes dense.
Allow the batter to rest for about 5 minutes. This will give the oat flour time to absorb the liquids, resulting in thicker, fluffier pancakes.
Heat a non-stick skillet or a griddle over medium heat. Once hot, lightly grease with vegetable oil.
For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter out gently if necessary.
Cook the pancakes for 3-4 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 2-3 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a warm plate and cover with foil to keep warm while cooking the remaining batter.
Serve the oat pancakes warm with your favorite toppings such as fresh fruits, nuts, or an extra drizzle of maple syrup.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 66.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 504 mg | 39% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
