Oatmeal Pancakes

Oatmeal pancakes are a tasty and easy recipe, excellent for a cozy and relaxing Sunday morning.

You’ll love this recipe because it’s easy to make with a few pantry staples. Also, it’s fulfilling and nutritious, thanks to the oats and the banana in the batter.

You can make this recipe vegan by using any plant milk and vegan butter instead of dairy milk and butter.

Serve the oatmeal pancakes just like any other regular pancakes, with a square of butter (or vegan butter) on top, a good drizzle of 100% maple syrup, and plenty of fruit.

They are tasty, naturally sweet, and have an irresistibly soft and moist texture.

Also, you can make a quick, sugar-free apple and cinnamon compote that is excellent with the oatmeal pancakes. Together they make a wholesome, tasty, and nourishing breakfast meal.

Rolled oats

Use rolled oats (sometimes called old-fashioned oats) blended into flour to make the pancake batter. Rolled oats are great for pancakes because they add a nutty taste and keep you satiated much longer than a flour-based batter.

You can substitute rolled oats with ready-made oat flour.

Note: oats are generally gluten-free; however, to ensure your pancakes are 100% gluten-free, look for gluten-free on the oat package.

Milk

You can use any milk of your choice. For example, we use unsweetened soy milk and mix it with water to make extra light and fluffy pancakes.

Banana

Bananas are a great egg replacement in pancakes. They bind the batter together while adding a naturally sweet flavor.

Ripe banana with brown dots on the skin are best, as they are sweeter and softer.

Oil

Pick a neutral-flavored vegetable oil such as canola oil or sunflower oil. Alternatively, you can use melted butter, although we noticed that butter makes heavier pancakes.

Vanilla extract

Optional, it adds a pleasant warm vanilla aroma.

Salt

A pinch of sea salt ties the other flavors together.

Baking powder

Baking powder helps us make light and fluffy pancakes. However, don’t expect oatmeal pancakes to get as light and tall as our fluffy vegan pancakes; the oatmeal batter is a little heavier than all-purpose flour batter and won’t rise as much.

Oatmeal pancakes are already pretty brown, so we avoid using baking soda; it’ll make them even browner and less appealing.

Apple compote

While the batter rests for 15 minutes, you can make a quick apple compote with chopped apples, raisins, water, and cinnamon.

Make the batter

Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.

In a mixing bowl, mash the banana with a fork until it becomes puree.

Add oil, vanilla extract, milk, and water, and mix till well combined.

Add the oat flour mixture to the wet ingredients and mix with a fork. Cover and let rest in the fridge for 15 minutes (this step is critical, don’t skip it) to allow the oat flour to absorb the liquids.

Tip: at first, the batter might seem a little thin, but that’s ok because it’ll get thicker as it sits in the fridge.

Cook the pancakes

Take the batter out of the fridge, add the baking powder, and give it a quick whisk.

Warm up a non-stick pan, skillet, or griddle. Add a few drops of oil and spread it with kitchen paper.

Cook the pancakes on the hot pan on medium-low heat for about 2 to 3 minutes on one side, then flip them with a spatula and cook for 2 minutes on the other side.

You can use a 1/4 US measuring cup to scoop the batter into the pan.

Tip: oatmeal pancakes take a little longer to cook than regular pancakes.

Tip: to keep the pancakes warm while cooking the whole batch, you can arrange them on a baking sheet and put them in a warm oven. A warm air fryer works too.

Make the apple compote (optional)

While the pancakes batter rests, you can make the apple compote to serve as a topping.

Add chopped apples, raisins, cinnamon, and water to a saucepan. Cook on medium heat for 10 minutes or until the apples are soft.

Serve the pancakes topped with plenty of apple compote. Cinnamon, apple, and raisins are excellent toppings for oatmeal pancakes.

Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup.

Other delicious toppings are:

• Fresh sliced fruits
• Fresh berries (blueberries and raspberries recommended)
• Nuts
• Mint leaves
• Baked fruit, such as baked pears or baked apples
• A dollop of greek yogurt

Or make the pancakes even more indulgent with:

• Whipped cream and sliced banana
• Hazelnut spread, raspberries, and slivered almonds
• Peanut butter (or almond butter) and chocolate chips

Vegan pancakes

Soft, tall, fluffy, and easy to make, these vegan pancakes are the best pancakes you’ll ever have.

Check out our vegan pancake recipe.

Banana and blueberry pancakes

Banana blueberry pancakes are insanely good! Soft, tall, fluffy, and packed with fruit. You can’t beat these!

Check out our banana blueberry pancakes recipe.

Whole wheat pancakes (no sugar)

Whole wheat flour pancakes are easy to make, delicious, and wholesome. You could have them daily for breakfast as there’s no added sugar, no added fat, and plenty of dietary fiber.

Check out our whole-wheat pancakes recipe.

Make ahead: the best way to enjoy pancakes is straight out of the pan, so if you don’t have much time during the week, you can always prepare a big batch of oatmeal pancake batter in advance, store it in an airtight container in the fridge, and use it throughout the week. It will last 3 to 4 days, but it’ll get thicker as the days go by, so you might need to add a couple of tablespoons of extra milk before cooking it.

Refrigerator: store oatmeal pancakes without the topping in an airtight container in the fridge for up to 3 days. When you need them, warm them up in a pan or the microwave.

Freezer: let pancakes cool down completely, transfer to a freezer-friendly bag, and freeze them for up to 3 months.

Questions

If you’re looking for more breakfast or brunch ideas, take a look at these easy recipes:

• Oatmeal: choose from 4 toppings, and make easy microwave or stovetop oatmeal.
• Easy vegan french toast: ready in just 15 minutes!
• 5-minute tofu scramble with veggies
• Cinnamon rolls with vanilla glaze with a soft homemade brioche dough
• Blueberry muffins with 8 ingredients and 5 minutes of prep time
• Bruschetta with tomatoes or velvety smooth avocado spread
• Vegan donuts fried or baked with glazing or sugar coating, a glorious brunch recipe!
• Zucchini bread with chocolate chips and grated zucchini, perfect with jam or butter

Breakfast

Vegan French Toast

Breakfast

Vegan Blueberry Muffins

Tofu

Tofu Scramble

Desserts

Vegan Cinnamon Rolls

Starters

Bruschetta

Dips and Spreads

Avocado Spread

Desserts

Vegan Donuts

Breakfast

Vegan Zucchini Bread

For many more breakfast ideas, check out our breakfast category page.