Vegan pancake
all, Breakfast, Gluten Free, Keto

Vegan Oatmeal Pancakes

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Those light and fluffy vegan oatmeal pancakes excel in simplicity as well as delightful taste. They are perfect blender pancakes for those lazy and mindful weekend/day mornings.

Vegan pancake

 

I decided to keep this vegan pancake recipe low in fat, which makes it a perfect breakfast after having my celery juice in the morning. Nevertheless, they still are very hearty and filling thanks to oats’ nutritional profile, i.e. 15% of protein and 18% of fats

It’s worth mentioning that the first version of those oatmeal pancakes contained tartrate baking powder. However, I discovered that this recipe works even better without. Baking powder makes them rise a lot on the pan, but they’d shrink significantly once they cool down. The latter didn’t happen when I discarded the baking powder.

delicious pancakes vegan

 

My vegan oatmeal pancakes are:

  • Gluten-free
  • Dairy-free
  • Low-fat
  • Peanut-free and nut-free
  • Low-glycemic
  • Yeast-free

delicious pancakes vegan

 

Finally, I’d love to hear from you! Let me know if you have any questions or extra tips on vegan pancake recipes! Leave a comment below! Also, please tag me in social media when you share your creations!

Vegan Oatmeal Pancakes

Vegan Oatmeal Pancakes

Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes

Those light and fluffy vegan oatmeal pancakes excel in simplicity as
well as delightful taste. They are perfect blender pancakes for those
lazy and mindful weekend/day mornings. 

Ingredients

  • 200g (7oz) rolled oats
  • 700g (24.7oz) filtered water
  • Himalayan salt to taste (max ¼+⅛ tsp. for Plantricious version)
  • 2 tsps. cinnamon
  • 1 tbsp. psyllium husks (see sub info below for Plantricious version)
  • 7 tbsps. (43g, 1.5oz) coconut flour
  • 1 tbsp. apple cider vinegar

Instructions

  1. Start by combining rolled oats and filtered water in a bigger clean
    bowl. Cover the bowl with clean kitchen towel or a lid and soak
    overnight or for 6-8 hours. You can leave the bowl onto kitchen counter.
  2. Next, add salt and cinnamon. Using immersion blender process until
    you’ve got a smooth batter. Now, throw in psyllium husks as well as
    coconut flour and blend again. Finally, stir in apple cider vinegar and
    let the pancake batter sit for at least 10 minutes. The longer it sits
    (even for a few hours in fridge), the thicker the batter – perfect for
    those chubby pancakes you see on the photos. 
  3. For frying the pancakes, add a few drops of coconut oil or avocado
    oil onto a good quality non-stick pan and swipe it off with folded
    kitchen paper. Let all the oil absorb into the paper and use it to swipe
    the pan clean between pancakes. Heat the pan up over medium heat.
  4. Now, if you make small pancakes, add one heaped tablespoon of batter
    (as much as you can fit) into each cavity of your pancake pan. Should
    you make bigger pancakes, put 2 heaping tablespoons of batter onto pan
    and even it out with a spoon. The frying time greatly depends on your
    stove. I flip it around when it is dry on top and also check the colour
    of the bottom side. I cook the pancakes for about 6 minutes on one side
    and about 3 minutes on the other side. I have gas stove. It’s important
    to have the heat at medium or even a bit lower as high heat would burn
    the pancakes before they can cook through. Let the pancakes cool a bit
    before eating.

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