Oatmeal Apple Pancakes (Vegan)
Indulge in a delightful breakfast with these wholesome and scrumptious pancakes made entirely from scratch. With a hearty blend of oats and fresh apples, this vegan recipe is not only healthy but also packs a flavorful punch. Plus, its simple and straightforward preparation process makes whipping up a batch a breeze.
6 pieces
Calories: 215kcal
Ingredients
- 1½ cups whole wheat flour or all purpose flour
- ½ cup rolled oats not instant
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1½ cups plant milk almond, oat or coconut
- 4 tablespoons neutral oil canola, avocado or melted coconut
- 4 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¾ cup grated apple about 1 large apple
Instructions
- Mix the dry ingredients. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. If you prefer a smoother texture, blend the oats into flour before adding them.
- Mix the wet ingredients. In a separate bowl, whisk together the plant milk, oil, maple syrup, apple cider vinegar and vanilla.
- Combine. Pour the wet ingredients into the dry and stir with a spatula just until combined. Do not overmix or the pancakes will be tough.
- Add the apple. Grate the apple using a box grater or food processor. If it releases a lot of juice, squeeze it out with your hands. Fold gently into the batter.
- Cook. Heat a nonstick skillet over medium low heat and lightly grease with oil or spray. Pour a small amount of batter and spread it slightly with the back of the ladle. Cook until bubbles form on top and the edges look set, about 3 to 4 minutes. Flip carefully and cook the other side for 2 to 3 minutes.
- Repeat with the rest of the batter, lightly greasing before each pancake.
- Serve warm with maple syrup, almond butter, fresh fruit or coconut yogurt.
Notes
- Use a firm apple so it grates easily without releasing too much juice.
- Cook on medium low heat and use less batter per pancake so they cook through without burning.
- Do not overmix the batter, just stir until combined. This keeps them tender.
- These freeze well for up to 2 months. Reheat in a toaster.
- Layer with parchment paper, store in a sealed bag and reheat in a toaster.
- You can refrigerate the batter overnight. Add a splash of milk before cooking the next day.
- The batter can also be stored as a dry mix (flour, oats, baking powder, baking soda, cinnamon, salt) in an airtight container for up to 3 months. Just add the wet ingredients and grated apple when ready to cook.
Nutrition
Serving: 3pieces | Calories: 215kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 214mg | Potassium: 245mg | Fiber: 2g | Sugar: 10g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg