Easy Vegan Oat Pancakes Recipe (4 main ingredients)
Updated: Aug 29
I have this love-hate thing with pancakes.
I love eating it but I hate waiting for each piece to cook.
But hey, no pain no gain, right?
I’ve done pancakes with normal flour but this time I thought I’d be a bit healthier and use oats.
The taste turned out good but the texture was not the best (more on this later).
Overall, I think I prefer oat pancakes to normal flour-based pancakes because it’s more dense and wholesome. I like the almost nutty taste when the oats are fried.
This recipe is adapted from Avant Garde Vegan.
1 cup oats 1 cup coconut milk 2 ripe bananas 3 dates (or 1/4 cup maple syrup)
2 tsp cinnamon powder 1 tsp baking powder pinch of salt
Vegan butter / margarine Maple syrup Chocolate syrup Ice cream Banana
Blender / Food processor Non-stick frying pan Ladle or spoon
Pulse oats for 2 minutes into a fine powder.
Add the rest of the ingredients and blend well.
Pre-heat a non-stick pan over low heat.
Add a spoonful of pancake mixture to the pan and shape it into a circle.
Leave to cook, untouched, for 2-3 minutes until the bottom has cooked.
Flip the pancake over and cook the other side for another 2 minutes.
Stack the cooked pancakes. Enjoy with vegan butter and maple syrup.
This version that I made broke apart when I tried to flip a pancake over so I had to be really careful. It didn’t break apart so badly but it’s definitely more difficult to flip than the usual pancake.
Possible reasons my pancakes broke apart easily:
not enough oats or too much milk
i added too much of the mixture into the pan so it’s thick and not able to cook fully
I’ve tried adding a quarter cup of flour to the mix but I didn’t quite like it — too cakey.
So I think next time I’ll try half or 3/4 cup of milk to 1 cup of oats. Or I’ll try Deliciously Ella’s recipe instead.