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    Home » Breakfast

    Oatmeal Pancakes

    Published: Oct 22, 2022 · by Nico

    Jump to Recipe

    Oatmeal pancakes are an easy, tasty, and wholesome breakfast recipe you can make with a few pantry staples and enjoy with your whole family.

    Make the batter with blended oats, banana, oil, milk, vanilla extract, and baking powder, and top the pancakes with a delicious and sugar-free apple compote.

    Oatmeal pancakes with syrup
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • Questions
    • More breakfast ideas
    • Recipe

    Check out our best vegan brunch recipe collection!

    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.

    Oatmeal pancakes with apples and raisins

    Ingredients

    banana and oats for pancakes

    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.

    Instructions

    Make the batter

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

    Blended rolled oats

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

    mashed banana

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

    wet ingredients

    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.

    let the pancake batter rest

    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 ¼ US measuring cup to scoop the batter into the pan.

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

    oatmeal pancakes cooking on a pan

    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.

    Apple compote with cinnamon

    Serving suggestions

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

    oatmeal pancakes with apple compote

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

    Oatmeal pancakes with melting butter

    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

    Variations

    Vegan pancakes

    pancakes stack with syrup

    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

    pancake variation with blueberries

    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 pancakes with apple compote on top

    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.

    Storage

    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

    Can I replace oat flour?

    Yes, you can replace it with whole wheat flour, 1 cup or 130g. To make pancakes with all-purpose flour, check out our vegan pancakes recipe.

    What can you use instead of milk in pancakes?

    You can easily replace dairy milk with the plant milk of your choice. We prefer soy milk and almond milk for this preparation. However, oat milk and other types of plant milk work well too.

    What can you use instead of eggs in pancakes?

    You can replace eggs with a ripe banana. Mesh it well with the wet ingredients, add the dry ingredients, and here you go. The banana will act as a binder, just like an egg.

    What makes pancakes fluffier?

    Pancakes become fluffy for several reasons:

    1) the raising agent; in this case, we use baking powder and add air.

    2) letting the batter rest so that it has the time to bind together and will be able to grow when it cooks.

    3) a hot pan, but a moderate heat. This will create a thin crust on the pancake that will trap the steam inside, making the pancake moist and fluffy.

    Can I make pancakes in advance?

    The best way to make pancakes in advance is to prepare the batter, store it in an airtight container in the fridge for up to 3 - 4 days, and make fresh pancakes with the ready-made batter when you need them.

    More breakfast ideas

    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
    • vegan french toast
      Vegan French Toast
    • blueberry muffins cut open
      Vegan Blueberry Muffins
    • Tofu scramble on bread with vegetables
      Tofu Scramble
    • Vegan cinnamon rolls with icing
      Vegan Cinnamon Rolls
    • Bruschetta with fresh basil
      Bruschetta
    • avocado spread
      Avocado Spread
    • fried donuts on a plate
      Vegan Donuts - Homemade Recipe
    • vegan zucchini bread
      Vegan Zucchini Bread

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

    Recipe

    Oatmeal pancakes with syrup

    Oatmeal Pancakes

    Author: Nico
    Oatmeal pancakes are an easy, tasty, and wholesome breakfast recipe you can make with a few pantry staples and enjoy with your whole family.
    Print Recipe Pin Recipe Share Recipe
    4.91 from 11 votes
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Rest time 15 minutes mins
    Total Time 40 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 pancakes
    Calories 156 kcal

    Ingredients
     
     

    • 1 cup rolled oats
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 1 ripe banana
    • ½ cup milk any
    • ¼ cup water
    • 2 tablespoons sunflower oil canola oil, or coconut oil
    • 1 teaspoon vanilla extract optional

    For the apple compote (optional)

    • 2 apples
    • ½ cup water or more if needed
    • 1½ tablespoons raisins
    • 1 teaspoon cinnamon
    Keep screen on

    Instructions
     

    MAKE THE BATTER

    • Blend the rolled oats to turn them into oatmeal flour, then stir in the salt.
      Blended rolled oats
    • In a mixing bowl, mash the banana with a fork until it becomes puree.
      mashed banana
    • Add oil, vanilla extract, milk, and water, and mix till well combined.
      wet ingredients
    • 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.
      let the pancake batter rest

    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 until you see bubbles on the surface, then flip them with a spatula and cook for 2 minutes on the other side.
      You can use a ¼ US measuring cup to scoop the batter into the pan.
      oatmeal pancakes cooking on a pan

    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.
      Apple compote with cinnamon

    SERVING SUGGESTIONS

    • Serve the pancakes topped with plenty of apple compote. Cinnamon, apple, and raisins are excellent toppings for oatmeal pancakes.
      Oatmeal pancakes with apples and raisins
    • Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup.
      Oatmeal pancakes with melting butter

    Video Recipe

    Oatmeal Pancakes are perfect for Breakfast and Brunch

    Notes

    Nutrition information is an estimate for one oatmeal pancake out of six, without toppings.
    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.

    Nutritional Values

    Nutrition Facts
    Oatmeal Pancakes
    Amount per Serving
    Calories
    156
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    230
    mg
    7
    %
    Carbohydrates
     
    23
    g
    8
    %
    Dietary Fiber
     
    4
    g
    17
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    75
    IU
    2
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin C
     
    3
    mg
    4
    %
    Vitamin E
     
    2
    mg
    13
    %
    Vitamin K
     
    2
    µg
    2
    %
    Calcium
     
    69
    mg
    7
    %
    Folate
     
    8
    µg
    2
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    34
    mg
    9
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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    Reader Interactions

    Comments

    1. Valentina Rumeo

      April 29, 2023 at 3:33 pm

      Wonderful recipe !! My new weekend breakfast go to … thank you for the wonderful and easy recipes 🙂

      Reply
      • Louise

        April 30, 2023 at 5:19 am

        Fantastic, Valentina. I'm so happy you liked the oatmeal pancakes.
        Thank you for taking the time to leave a comment!
        Kindest,
        Louise

        Reply
    2. Nancy

      March 12, 2023 at 1:25 pm

      5 stars
      Great recipe, works perfectly every time!

      Reply
      • Louise

        March 13, 2023 at 5:33 am

        That's wonderful, Nancy!
        I'm super happy you liked it - thank you for taking the time to leave a comment!
        All the best,
        Louise

        Reply
    3. Sunflower

      November 21, 2022 at 6:00 pm

      5 stars
      These were great. I ate them plain, no syrup or compote. I didn't have any banana on hand, so I subbed some Unsweetened applesauce. I also added some cinnamon & pumpkin pie spice. Everyone loved them and my kids are currently asking me to whip up some more. Thanks for the recipe!!

      Reply
      • Louise

        November 22, 2022 at 6:10 am

        Hi there, that sounds like an amazing variation, I have to try the cinnamon and pumpkin spice addition. I am super happy that your family liked the pancakes too, that's such a compliment! Thanks for taking the time to leave a comment. Cheers, Louise

        Reply
    4. Anonymous

      March 11, 2022 at 7:38 pm

      5 stars
      Super easy and yummy recipe!
      My go to recipe 💜

      Reply
      • Chef Nico

        March 12, 2022 at 7:42 am

        Yubeee, I am so happy you like the pancakes! Thanks for making our recipes!! Cheers, Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

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