We are officially entering into stay-inside-for-brunch season, am I right? I love love a good brunch out on the weekends as much as anyone else, but considering the temperature sometimes doesn’t get above 20 these days (brrr!) and leaving the comfort of my cozy house sounds downright terrible, sometimes we opt for brunch in instead. For the longest time, waffles were 100% my brunch jam. I finally nailed down a perfect recipe, knew they would turn out perfectly crispy and crunchy every single time, and they were a breeze to whip up. Pancakes have always kind of alluded me, I usually end up burning the first few (#patienceproblems) and can never find that sweet spot of just a little crispy on the outside and fluffy/perfectly cooked on the inside. But, once I ended up working off of my favorite vegan pancake recipe, I found that perfect pancake sweet spot!
As you can see, I did overcook a few of the pancakes, but that’s real life, right? I wanted to see if I could come up with a vegan pancake recipe that ticks all the boxes for a stay at home brunch, fluffy, crispy, sweet, but also has a little more staying power. Whenever I eat pancakes I seem to end up hungry an hour later and wishing I had eaten more breakfast potatoes. But, with these vegan oat pancakes, that problem is solved! I’ve always loved the staying power of oats, but they always seemed too healthy for a fun weekend breakfast. Combine oats with a perfectly fluffy vegan pancake recipe and BAM, perfect winter brunch. When I was testing these vegan oat pancakes my husband was eyeing them warily, not sure how they would turn out or if they would meet up to the Sunday brunch expectations. He took a bite of one, went back to our living room, and then kept coming back for another ‘taste’ again and again. Pancake win!
A filling and easy breakfast, these healthy vegan oat pancakes are the perfect way to start your day! Vegan and gluten-free.
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup gluten free flour blend
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup rolled oats
- 4 tablespoons granulated sugar
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside.
- In a large bowl, whisk together the flour blend, baking powder, salt, oats, and sugar. Add the olive oil, vanilla, and almond milk mixture until no flour streaks remain.
- Heat a skillet over medium heat and grease liberally with spray or olive oil.
- When skillet has preheated, scoop 1/4 cup batter onto pan and cook for 2-3 minutes on each side. Continue until all batter has been used.
- Serve with maple syrup and berries. Any remaining pancakes can be stored in the refrigerator or freezer for up to a week.
- As you cook the pancakes, they can be kept warm in an oven turned at 200 degrees F. I usually keep mine on a baking cooling rack placed on a cookie sheet.
- I have not made these using all purpose flour, so I don’t know how they would turn out!