Vegan oatmeal pancakes
Delight in the wholesome flavors of our vegan oatmeal pancakes! Made with whole-grain wheat flour, multi-grain oatmeal, soy milk, and a touch of vanilla, these fluffy pancakes are perfectly complemented by crunchy pecans. Easy to make and utterly delicious!
- 27 May 2024
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 10 Ingredients
Vegan oatmeal pancakes are a delightful and nutritious breakfast option perfect for anyone looking to enjoy a plant-based meal. Packed with whole grains, fiber, and healthy fats, these pancakes are not just healthy but also incredibly delicious. Follow this recipe to create fluffy and satisfying pancakes that everyone will love.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1 cup of whole-grain wheat flour, 1 tablespoon of baking powder, 2 tablespoons of sugar, 3/4 cup of multi-grain oatmeal, 1 tablespoon of flaxseed, and a dash of salt. Stir until well mixed.
- In a separate bowl, mix together 1.5 cups of soy milk, 1 teaspoon of vanilla extract, and 2 tablespoons of melted coconut oil.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; do not overmix. The batter should be slightly lumpy.
- Gently fold in the 1/3 cup of chopped pecans into the batter.
- Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with additional coconut oil if necessary.
- Using a 1/4 cup measuring cup, scoop batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Serve the pancakes warm, stacked, and with your favorite toppings such as fresh fruits, maple syrup, or a sprinkling of additional chopped pecans.
Tips:
- For a smoother batter, blend the oatmeal into a finer consistency before mixing with other ingredients.
- Ensure your flaxseed is ground finely for better absorption and smoother texture in the pancakes.
- Let the batter sit for a few minutes before cooking to allow the oats and flaxseed to absorb the liquid, creating a thicker batter.
- Use a non-stick pan or griddle to reduce the need for additional oil while cooking.
- For added flavor, sprinkle some cinnamon or nutmeg into the batter.
- Top your pancakes with fresh fruits, maple syrup, or a dollop of vegan yogurt for extra taste.
With these easy steps and helpful tips, you can enjoy vegan oatmeal pancakes that are both nutritious and satisfying. Perfect for a weekend brunch or a quick weekday breakfast, this recipe is sure to become a staple in your kitchen. Give it a try and experience the deliciousness of vegan pancakes!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.21g | 11% |
| Sugar 5g | 5% |
| Fat | |
| Fat 11g | 13% |
| Saturated 4.47g | 15% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.76mg | 11% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 0.07mg | 0% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 2.86ug | 2% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 240mg | 7% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 1.48mg | 13% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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