**Vegan Oatmeal Pancakes**
Enjoy a delightful and wholesome breakfast with these Vegan Oatmeal Pancakes, perfect for a leisurely morning or a special weekend treat. Made with nutritious ingredients like oats and almond milk, these pancakes are fluffy, flavorful, and entirely plant-based. Follow the simple instructions below to create a stack of pancakes that will leave you feeling satisfied and ready to tackle the day.
**Ingredients:**
– 1 ⅙ cups Old-Fashioned Rolled Oats
– 1 ⅙ cups Almond Milk
– 2 ⅓ tablespoons Maple Syrup
– 1 ⅙ teaspoon Vanilla Extract
– 4/7 cup + 3 tablespoons All-Purpose Flour (or whole wheat flour)
– 1 ⅙ tablespoon Baking Powder
– 2/7 teaspoon Salt
– 4/7 teaspoon Cinnamon
**Instructions:**
1. In a high-speed blender, combine the oats, almond milk, maple syrup, and vanilla extract. Blend until smooth, approximately 20 seconds on speed 8 (if using a Vitamix).
2. In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. Pour the blended oat mixture from the blender into the bowl with the flour mixture. Whisk until well combined, forming a thick pancake batter. If the batter is extremely thick, you can thin it out by adding 1-2 tablespoons of almond milk. The batter should be thick but easy to scoop out onto the griddle.
4. Preheat a pancake griddle or crepe pan over medium-high heat. Lightly oil the pan, then scoop out 2 tablespoons of batter per pancake. Be mindful not to pour more batter as this can result in dense or difficult-to-flip pancakes.
5. Cook the pancakes for 2-3 minutes on one side, or until the edges are drying. Use a spatula to carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
6. Transfer the cooked pancakes to a wire rack to cool while you cook the remaining batter. Repeat the cooking process until all the batter is used.
7. Serve the pancakes warm, topped with maple syrup, peanut butter, berries, banana slices, or your favorite toppings.
**Storage:**
– Store any leftovers in a sealed container in the fridge for up to 3 days, or freeze them for up to 3 months. Thaw frozen pancakes in the fridge the day before serving.
**Nutrition Information (per pancake):**
– Calories: 55.2 kcal
– Carbohydrates: 11.2 g
– Protein: 1.4 g
– Fat: 0.5 g
– Saturated Fat: 0.1 g
– Sodium: 156.8 mg
– Potassium: 38.6 mg
– Fiber: 0.9 g
– Sugar: 2.1 g
– Vitamin A: 0.2 IU
– Vitamin C: 0.003 mg
– Calcium: 68.5 mg
– Iron: 0.6 mg
– Magnesium: 11.8 mg
– Phosphorus: 55.3 mg
– Zinc: 0.3 mg
Enjoy the wholesome goodness of these Vegan Oatmeal Pancakes, a delicious and nutritious way to start your day!
Ingredients
- 1 ⅙ cup Old-Fashioned Rolled Oats
- 1 ⅙ cup Almond Milk
- 2 ⅓ tablespoons Maple Syrup
- 1 ⅙ teaspoon Vanilla Extract
- 4/7 cup + 3 tablespoons All-Purpose Flour or wholewheat flour
- 1 ⅙ tablespoon Baking Powder
- 2/7 teaspoon Salt
- 4/7 teaspoon Cinnamon
Instructions
- In a high-speed blender, blend the oats, almond milk maple syrup, and vanilla extract until smooth. About 20 seconds on speed 8 of a Vitamix.
- In a mixing bowl, whisk flour, baking powder, salt, and cinnamon.
- Pour the liquid from the blender onto the bowl with flour mixture and whisk to combine and form a thick pancake batter. If extremely thick, thin it out by adding 1-2 tablespoons of almond milk. It should be thick but easy to scoop out on the griddle using an ice cream cookie scoop.
- Warm a pancake griddle or crepe pan over medium-high heat. Oil the pan and scoop out 2 tablespoons of batter per pancake – not more, or they get dense or difficult to flip.
- Cook for 2-3 minutes on one side or until the edges are drying. Then slide a spatula under the pancake and flip it on the other side to cook for an extra 1-2 minutes or until golden brown.
- Cool down on a wire rack while cooking the remaining batter.
- Repeat the steps above to cook all the pancakes.
- Serve with maple syrup, peanut or berries, and banana on top.
Storage
- Store leftovers in a sealed container in the fridge for up to 3 days or freeze them for up to 3 months and thaw them in the fridge the day before serving.
Nutrition
Serving: 1pancake | Calories: 55.2kcal | Carbohydrates: 11.2g | Protein: 1.4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 156.8mg | Potassium: 38.6mg | Fiber: 0.9g | Sugar: 2.1g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 68.5mg | Iron: 0.6mg | Magnesium: 11.8mg | Phosphorus: 55.3mg | Zinc: 0.3mg
