Vegan Oatmeal Blender Pancakes
These Vegan Oatmeal Blender Pancakes are so light and fluffy, you would never guess they’re made without dairy, eggs, or gluten! And the best part is that you probably have everything you need in your pantry to make them!
I’m super pumped to share these pancakes with you guys! So much, in fact, that I almost just typed pumpcakes. Maybe that’s what I should have called them?
Really though, I had plans to leave you with double chocolate cookies for Valentine’s Day but then I made a batch of these bad boys and all of that chocolate business went straight out the window.
Of course, you could always make these pancakes more festive by adding chocolate chips or strawberries but they’re honestly so good on their own that they don’t really need anything else. It’s one of those classic pancake recipes that you’ll want to keep in your regular rotation, if not have as your go-to.
I actually have a reader (hi Jess!) to thank for this one because she requested a pancake version of my Healthy Apple Almond Butter Muffins. I knew it was doable since I’ve already made three similar pancake recipes based off of the blender muffins, but this time I decided to forgo the eggs to see how it would work out. The result? Ah-mazing. I like them even better than any of the ones I’ve made with eggs, and that’s saying a lot.
I chose not to make them with almond butter because, although it works great for the muffins, nut butter is no bueno for blender pancakes. It has something to do with heat distribution or something like that. I used coconut oil but if you’re opposed to that, you can use whatever neutral flavored oil you desire. Either way, they need that fat in there in order to keep them from sticking to the pan.
I also left out the shredded apple because it gave them sort of a mushy texture. In the end, I guess the recipe is almost nothing like the muffins, but they were so good like this that I didn’t want to try altering them any more.
As you can see, the main base of these pancakes is applesauce and whole grain rolled oats. Other than that, we have a little almond milk, apple cider vinegar, pure maple syrup and some quality vanilla extract to help give them a lightly sweet, slightly buttery flavor. I’m telling you, they’re perfect!
I was shocked at how good they turned out, considering that they’re vegan, gluten-free AND made without any flax eggs. I feel like they are the crutch of vegan baking and I’m trying to experiment without them as much as possible. Because I like to things difficult for myself. ;)
Whether you want to make pancakes for someone special this weekend or have them all to yourself, these are sure to be a hit! If you try them, please let me know by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. Hearing your feedback means the world to me! <3
2 cups rolled oats*
1/2 cup unsweetened applesauce
3/4 cup unsweetened vanilla almond milk
1 tablespoon apple cider vinegar
1 tablespoons vanilla extract
1 tablespoon melted coconut oil**
2 tablespoons pure maple syrup
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
- Starting with the wet ingredients first, layer everything into a blender or food processor, then add the melted coconut oil last. Blend on high until smooth, for about 20 seconds. A high speed blender is ideal for best results, but is not necessary.
- Lightly grease a skillet and warm over medium-low heat. Pour the batter into the skillet and cook on each side, waiting until the edges are firm with small bubbles before flipping. Note that the batter will thicken the longer it sits so if you’re making one pancake at a time, you may need to use a spoon or scooper to get it out of the blender. Once it’s in the skillet, use the spoon to gently spread it out into a circle.
- Serve warm with pure maple syrup and enjoy!
*be sure to use gluten-free oats for allergies
**you can substitute melted vegan margarine or neutral flavored oil that you prefer