Vegan Oatmeal Pancakes

5 from 6 votes

Vegan oatmeal pancakes are light and fluffy with a delicious texture from the oats! They're super easy to make and perfect for busy mornings.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings: Pancakes

Calories: 122kcal

Sift all purpose flour into a mixing bowl and add quick cooking oats, white granulated sugar, baking powder and salt. Mix together.
Add soy milk, melted vegan butter and vanilla extract and mix into a pancake batter. Don't overmix.
Heat a frying pan or skillet on medium heat and when it's hot, add vegan butter or oil and swirl it around to grease the pan.
Add ¼ cup of batter at a time and when the edges of the pancake look dry and there are bubbles on top, flip it and cook the other side.
Cook until both sides are browned and cooked through - approximately 3 minutes per pancake.
Repeat with the rest of the batter until all your pancakes are done.

Measure the flour correctly - it's ideal to use a food scale to weigh your flour accurately. Alternatively use the spoon and level method. Spoon (don't scoop) the flour into your measuring cup and level off the top with the back of a knife.
Quick cooking oats - work best as they mix into the batter perfectly and create a lovely chewy texture. If you want to use rolled oats then you could process them in the food processor first so that they have a finer consistency. This is not needed for the quick cooking oats which is why they are the best choice.
White granulated sugar - can be switched for light brown sugar or coconut sugar.
Make them gluten free. If you'd like to make these vegan oatmeal pancakes gluten free then switch the regular flour for a gluten free all purpose blend.
Storing: Keep leftover pancakes stored in the fridge for up to 5 days and reheat them in the toaster.
Freezing: They also freeze very well and can be reheated directly from frozen in the toaster.