Oat Pancake Recipe Vegan: Easy, Fluffy & Delicious Ideas

Craving a breakfast that’s wholesome, hearty, and 100% vegan? Look no further than this delicious oat pancake recipe vegan that’s sure to become a staple in your morning routine.

Made with simple, natural ingredients, these pancakes are fluffy on the inside, lightly crisp on the outside, and packed with the nourishing goodness of oats. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe offers an easy way to enjoy pancakes without eggs or dairy.

Plus, it’s incredibly flexible, making it perfect for customizing with your favorite toppings or mix-ins.

Not only are these oat pancakes good for you, but they’re also budget-friendly and quick to whip up on busy mornings. If you love pancakes but want to keep things light and nutritious, this recipe is exactly what you need.

Ready to flip some amazing vegan pancakes? Let’s dive into the recipe!

Why You’ll Love This Recipe

These oat pancakes are a game changer for several reasons. First, they are gluten-free if you use certified gluten-free oats, making them accessible to many dietary needs.

The oats provide a great source of fiber and protein, helping you feel full longer. Unlike traditional pancakes, this recipe skips eggs and dairy, relying on natural ingredients like flaxseed and plant-based milk to bind everything together.

Another reason to love this recipe is its versatility. You can add fresh fruits, nuts, or even vegan chocolate chips to the batter for a fun twist.

Plus, the texture is just right—soft, fluffy, and slightly chewy, which makes every bite satisfying. If you’re looking for a healthy vegan breakfast that doesn’t compromise on taste, this is it!

Ingredients

• 1 cup rolled oats (certified gluten-free if needed)
• 1 cup plant-based milk (almond, soy, oat, or your favorite)
• 2 tbsp ground flaxseed (for the flax egg)
• 2 tbsp maple syrup (or agave nectar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp coconut oil (melted, plus extra for cooking)

Equipment

• Blender or food processor
• Mixing bowl
• Measuring cups and spoons
• Non-stick frying pan or griddle
• Spatula
• Whisk (optional)

Instructions

1. Make the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens and becomes gel-like.
2. Prepare the oat flour: Place the rolled oats in a blender or food processor and pulse until you achieve a fine flour consistency.
3. Mix the wet ingredients: In a large mixing bowl, add the plant-based milk, maple syrup, vanilla extract, melted coconut oil, and the prepared flax egg. Whisk or stir until all ingredients are combined.
4. Combine dry ingredients: Add the oat flour, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined. The batter should be thick but pourable. If too thick, add a little more plant-based milk.
5. Heat the pan: Warm a non-stick frying pan or griddle over medium heat. Lightly grease with a bit of coconut oil.
6. Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2-3 minutes on the first side, until bubbles form on the surface and the edges look set. Carefully flip and cook for another 2 minutes or until golden brown.
7. Serve warm: Transfer pancakes to a plate and keep warm. Repeat with remaining batter, adding more oil to the pan as needed.

Tips & Variations

For fluffier pancakes, let the batter rest for 5 minutes before cooking. This allows the oats to absorb the liquid and helps the baking powder activate fully.

Feel free to add mix-ins like blueberries, chopped nuts, or vegan chocolate chips directly into the batter for extra flavor and texture.

If you prefer a thinner batter, simply add more plant-based milk, one tablespoon at a time, until you reach the desired consistency.

For a gluten-free version, ensure you use certified gluten-free oats. You can substitute rolled oats with oat flour if you want a smoother pancake texture.

Want to experiment with flavors? Try adding a pinch of cinnamon, nutmeg, or even a splash of orange zest to the batter.

These little tweaks elevate the taste and make breakfast even more exciting.

Nutrition Facts

These pancakes provide a balanced combination of complex carbs, healthy fats, and plant-based protein, making them a nourishing way to start your day.

Serving Suggestions

Enjoy your oat pancakes with a drizzle of pure maple syrup or agave nectar for natural sweetness. Fresh fruit like sliced bananas, berries, or peaches pair beautifully with the subtle oat flavor.

For extra indulgence, add a dollop of coconut yogurt or your favorite vegan butter on top.

If you want to pack even more nutrients, sprinkle some chia seeds or hemp hearts over your pancakes. Nut butters such as almond or peanut butter also make a delicious and protein-rich topping.

For savory lovers, try topping these pancakes with avocado slices and a sprinkle of nutritional yeast or vegan cheese. They’re surprisingly versatile and work well with a variety of flavor profiles.

Conclusion

This oat pancake recipe vegan is a fantastic addition to your plant-based breakfast repertoire. It’s simple, quick, and uses wholesome ingredients you probably already have in your pantry.

Whether you’re cooking for yourself, family, or friends, these pancakes offer a satisfying and nutritious start to the day without compromising on flavor.

With plenty of opportunities to customize and adjust according to your taste, you’ll find this recipe easy to make your own. Plus, it’s a wonderful way to sneak in some extra fiber and protein, keeping you energized for hours.

If you enjoyed this recipe, don’t forget to check out other vegan delights like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, and Slow Cooker Recipes Vegan Easy Meals for Busy Weeknight to keep your plant-based cooking exciting and flavorful.

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