Vegan Oatmeal Pancakes
Start your morning with these wholesome and satisfying Vegan Oatmeal Pancakes, a healthy twist on the classic breakfast favorite. Made with blended rolled oats for a hearty, flour-free base, these pancakes are naturally sweetened with ripe banana and a touch of maple syrup. Almond milk adds creaminess, while baking powder and soda ensure perfectly fluffy results every time. This easy recipe is completely dairy-free and egg-free, making it ideal for plant-based diets. Ready in just 30 minutes, these pancakes are perfect for busy mornings or lazy weekend brunches. Customize your stack with fresh fruit, nut butter, or an extra drizzle of maple syrup for an irresistible finish. Whether you're a vegan foodie or just looking for a nutritious breakfast option, these oatmeal pancakes will become your go-to recipe!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1.25 cups Almond milk
- 1 medium Ripe banana
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Maple syrup
- 2 tablespoons Coconut oil or vegetable oil (for cooking)
Instructions
Begin by placing the rolled oats in a blender or food processor. Blend until the oats reach a flour-like consistency, about 1-2 minutes.
In the same blender, add almond milk, ripe banana, baking powder, baking soda, salt, vanilla extract, and maple syrup.
Blend the mixture on high speed until it becomes smooth and well combined. Depending on your blender, this may take 1-2 minutes.
Let the batter sit for about 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or vegetable oil to prevent sticking.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface.
Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until they are golden brown on both sides.
Transfer the cooked pancakes to a plate and cover them to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm, topped with additional maple syrup, fresh fruit, or your choice of toppings.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 49.4 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 563 mg | 43% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1053 mg | 22% | |
*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.
