These oatmeal pancakes are easy to make with only 7 ingredients. Fluffy and soft, they are a naturally gluten -free breakfast and rich in fiber that the whole family will worship.
Looking for easier pancake recipes? Take a look at my vegan protein pancakes, vegan banana pancakes, chocolate pancakes and cranberries.
Do you want a nutritional breakfast that has an incredible taste and will keep you full for hours? These easy pancakes of oatmeal have covered you! They are soft and fluffy, slightly sweetened with maple syrup and use oats rich in fiber and protein instead of all kinds of flour.
The best part of using oatmeal to make vegan pancakes is that they are as pillows, fluffy and soft as the classic version. And because of its neutral taste, you really do not taste the oats, the kindness of the sweet and damp crepe.
Enjoy your stack of healthy pancakes for special weekend breakfasts, Sunday brunchs or when you wish for breakfast for dinner. Do not forget the accessories, such as maple syrup, whipped cream and fresh fruit.
Why will you love to make pancakes with oatmeal
- A nutritional impulse -Use oatmeal instead of flour of all pancakes’ bumps provide the pancakes a fiber and protein impulse based on plants without sacrificing their fluffy.
- Easy – Like my simple vegan pancakes, these oatmeal pancakes are a breeze for making a bowl for breakfast and brunch.
- Inherently gluten -free -Get with gluten-free oatmeal certified to keep these gluten-free pancakes naturally.
How to make oatmeal pancakes
Find the complete recipe with measures on the recipe card below.
Beat oatmeal, bake powder and salt in a large bowl. Pour in -milk, vinegar, maple syrup and vanilla, then stir gently until everything is combined.
Do not exceed the crepe batter Or the pancakes will be dense. Some lumps left on the whisk are fine!
Cook a little of the pancake batter on a preheated and fattening plate until bubbles are formed on the surface. Pull the crepe and cook it on the other side until golden. Leave it aside and then repeat with the remaining whisk.
Serve the pancakes with maple syrup, vegan butter, vegan cream and fresh fruit on top. Enjoy!
Frequently asked questions
Today, oats flour is available in most large grocery stores, health food stores and online. It is also easy to do -you are home!
Add 3/4 fast oats or oats rolled out of fashion to a food processor or mixer and mix in a thin powder.
You can store the additional oats flour in an airtight container of the pantry up to 2 months, in the fridge up to 6 months or in the freezer for up to a year.
Like the usual vegan pancakes, you can fold the cranberries, the raspberries, a pinch of cinnamon or nutmeg, vegan chocolate chips, banana slices or nuts on the batter.
I do not recommend making the Batiner of the CREPE more than an hour or so, because the oats flour soaks the liquid as it is. After a while, the batter will be very thick and you must add a lot of additional water or whisk to thin the consistency.
Transfer the oats refrigerated to a hermetic container or a large bag and save -in the fridge up to a week or in the freezer up to 2 months. Re -heat the pancakes in a toaster or toaster oven until heated.
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In a large bowl, stir oatmeal, dust and salt.
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Pour the milk, vinegar, maple syrup and vanilla into the bowl with dry ingredients. Stir with a big spoon until it is finished combining, but do not mix or pancakes will be dense. Some lumps are fine. If it is really thick, add a little water and stir. Oatmeal can soak the liquid as it is, so you may have to add a little water as you go.
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Heat a large plate or pan over medium-high heat. Grease the pan with vegan butter or oil with neutral flavor and leave about 1/3 cup of whisk. Cook until bubbles are formed, then bake and bake for a minute or so, until golden. Repeat with the remaining batter.
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Serve -with maple syrup, vegan butter and fresh fruit.
- Glutenage – Ensure – you use gluten -free certified oats or oatmeal.
- You can replace any type of milk with oats milk.
- If you want, you can use agave or sugar at the site of the maple syrup.
- Try to mix fruits as cranberries or slices of banana or chocolate chips.
- 1 service is 2-3 pancakes, depending on the large or small one.
Service: 1of 6 servings ; Calories: 316kcal ; Carbohydrates: 55g ; Protein: 10g ; Fat: 6g ; Saturated fat: 1g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 2g ; Sodium: 246mg ; Potassium: 489mg ; Fiber: 5g ; Sugar: 13g ; Vitamin A: 164IU ; Calcium: 246mg ; Parró: 3mg
#Oatmeal #pancakes
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