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. Check out our best vegan brunch recipe collection!
Ingredients
Instructions
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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. 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. In a mixing bowl, mash the banana with a fork until it becomes puree. Add oil, vanilla extract, milk, and water, and mix till well combined. 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.
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 1/4 US measuring cup to scoop the batter into the pan. Tip: oatmeal pancakes take a little longer to cook than regular pancakes. 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. Alternatively, you can serve oatmeal pancakes with butter and a drizzle of maple syrup. Other delicious toppings are:
Fresh sliced fruitsFresh berries (blueberries and raspberries recommended)Nuts Mint leavesBaked fruit, such as baked pears or baked applesA dollop of greek yogurt
Or make the pancakes even more indulgent with:
Whipped cream and sliced bananaHazelnut spread, raspberries, and slivered almondsPeanut butter (or almond butter) and chocolate chips
Check out our vegan pancake recipe.
Banana and blueberry pancakes
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 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. 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
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For many more breakfast ideas, check out our breakfast category page.
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