Oatmeal pancakes are my daughter’s new love. And I can’t say I blame her… Some links in this article are affiliate links that earn me a commission if you purchase through them.
A few weeks ago, we tried a new brunch place in town. With Little Miss’s dairy allergy, it’s sometimes a challenge to find something on the menu for her that she wants to eat – something more than one item, anyway.
I had heard that this particular restaurant had menu sections for both gluten free and vegan dietary needs, so I was hopeful she could truly have a choice this time around.
When she opened the menu and spotted the oatmeal pancakes on the menu, she was instantly sold.
How instantly? To the point that she slammed her menu closed (unintentionally) making enough noise that everyone at our table jumped and the waitress hustled over to take our order.
Little Miss proudly placed her order off the menu like a “normal” person and couldn’t wait until they arrived.
Once the plate was set before her, she dug right in. The vegan oatmeal pancakes were big and beautiful and delicious.
Not surprisingly, my 10 year old daughter wasn’t able to finish the entire plate, but she brought them home and did her duty, scraping the container for every last scrap.
Shockingly, she’s been begging me to go back just about every day since then.
Unfortunately, my lifestyle doesn’t allow for me to eat out every day (and honestly, I wouldn’t want to), but after listening to her talk about them incessantly for long enough, I decided to make a version of them myself.
The good news is that I was successful. The better news is that they’re easy enough that my daughter can make them herself.
The bad news? They’re so good that someone keeps stealing the pancakes from me so that I wasn’t able to dress them up the way I wanted before they disappeared.
Forget the bananas and blueberries I had waiting to add to the gorgeous stack of oatmeal pancakes I whipped up (literally). Forget the syrup on hand. The wee ones ate them plain, leaving just two behind for me to enjoy as my own breakfast.
I’m in so much trouble once they’re truly teenagers.
Regardless, the oatmeal pancakes were a success, and now the incessant begging I hear is a request for me to make them again and again and again. I’ll take that.
Can I make these vegan oatmeal pancakes?
The recipes I’m sharing for these oatmeal pancakes is the one I would make if no one had any allergies. Neither version is vegan, as the ones in the restaurant were, but it wouldn’t be hard to turn these beauties completely vegan.
To make them dairy free, I swapped out the buttermilk for coconut milk and mayonnaise. For 1 1/2 cups buttermilk, I use 1 1/4 cups dairy free milk and 1/4 cup mayonnaise makes to make a really good buttermilk approximation.
To make them vegan, just use all coconut milk and use your favorite egg substitute – I like using chia seeds mixed with water personally, but there are plenty of alternatives out there.
How to Make Homemade Oatmeal Pancakes
Add the dry ingredients to the bowl of your food processor – the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt. With the cover firmly attached and lid on, process for about 30 seconds until the oats are essentially flour.
In a separate bowl (I simply use a large measuring cup), add the buttermilk, oil, vanilla, and eggs. You do not need to whisk these together, but feel free if you prefer.
With the food processor running, pour the liquid ingredients into the food processor. Stop once all ingredients are added.
Let the batter rest for a half hour. This is the hardest part because if your family is anything like mine, they will want to eat the pancakes NOW and not want to wait.
If you cook your pancakes immediately, they will taste fine, but they will be a little more brittle and prone to falling apart. Ask me how I know that.
After a half hour, begin heating your griddle. You want it only heated to 300 degrees, not the usual 350 you use to cook pancakes.
Once it is heated, grease your griddle. Pour pancakes onto your griddle, using about a third of a cup of batter for each pancake.
Because these are a little more delicate than typical pancakes, they don’t work as well when you make them the extra large pancakes my children tend to prefer.
Wait not just until the bubbles on the pancakes have appeared but until they have popped before flipping your pancakes. My best successes with the oatmeal pancakes come when I slide the spatula under the pancakes on all sides and loosen the whole pancake before flipping.
Pro Tip: Use a pancake batter dispenser to avoid mess and make even round pancakes. And invest in an extra large pancake spatula to flip them. It makes life so much easier, and you’ll use it for more than just these pancakes!
Once the pancake is fully cooked on both sides, transfer to a plate to keep warm. Try to build up a stack and serve with bananas and sliced blueberries, topped with syrup – if your kids will let you.
Otherwise, I can vouch for how delicious these oatmeal pancakes are just by themselves, even if you don’t have the patience to use a fork.
Have you ever made oatmeal pancakes?
- 1 c flour
- 1 c old fashioned oats
- 1 t sugar
- 2 t baking powder
- 1 t baking soda
- 1/2 t cinnamon
- 1/2 t salt
- 1 1/2 c buttermilk
- 1/4 c vegetable oil
- 2 eggs
- 2 t vanilla extract
- Add dry ingredients to food processor with chopping blade. Process until oats are near flour consistency, about 30 seconds.
- In a measuring bowl, add all liquid ingredients, then pour into the food processor while it runs. Once all liquid ingredients are added, stop the food processor immediately. Let the batter rest for a half hour.
- Heat your griddle to 300 degrees once the batter has rested - cooler than for traditional pancakes. Grease the griddle and add 1/3 cup oatmeal pancake batter to the griddle for each pancake.
- Cook until bubbles have popped, a little longer than normal. Slide a spatula under the pancake and loosen, then flip. Cook the other side for another two minutes, then remove to a hot plate.
- Serve alone or with blueberries and sliced bananas, topped with syrup.
- To make this dairy free, substitute 1 1/4 cups coconut milk and 1/4 cup mayonnaise for the buttermilk.
- To make this recipe vegan, use all coconut milk and your favorite egg substitute. I prefer flax seed powder and water.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 97mgSodium: 1061mgCarbohydrates: 44gFiber: 3gSugar: 6gProtein: 12g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.