Vegan Oatmeal Pancakes

Looking for a delicious and healthy breakfast option? Try our Vegan Oatmeal Pancakes! Made with a blend of oats, flaxseed, and plant-based milk, these pancakes are good for you and incredibly tasty.

With just a few simple ingredients that you probably already have in your kitchen – a blender, stove, bowl, and a few minutes of your time – you can make a stack of fluffy, light pancakes that everyone will enjoy.

Start by mixing together the oats, flaxseed, and plant-based milk in a bowl. Allow the mixture to sit for a few minutes to let the oats absorb the liquid and soften. Meanwhile, preheat your stove to a medium heat.

Whisk together the dry ingredients in a separate bowl – all-purpose flour, baking soda, and a pinch of salt. Once the oats have soaked, add the dry ingredients to the oat mixture and gently stir until just combined. Be careful not to overmix, as this can make the pancakes tough.

Heat a greased vegetable oil in a non-stick skillet or griddle over medium heat. Spoon the batter onto the hot surface, using about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until the pancakes are cooked through and golden brown.

Once the pancakes are cooked, transfer them to a plate and keep warm while you cook the remaining batter. Any leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for later enjoyment.

When you \’re ready to enjoy your pancakes, reheat them in the microwave or on the stove until warm. Serve with your favorite toppings, such as fresh fruits, maple syrup, or vegan butter.

Whether you \’re following a vegan or gluten-free diet or simply looking for a nutritious and delicious breakfast option, our Vegan Oatmeal Pancakes are the perfect go-to. Try them out today and see how good a stack of fluffy pancakes can be!

Table of Contents

  • Introduction
  • Ingredients
  • Preparation
  • Tips and Tricks
  • Conclusion

Introduction

Welcome to our recipe for Vegan Oatmeal Pancakes! In this guide, we \’ll show you how to make these delicious and healthy pancakes that are perfect for a light and nutritious breakfast. Whether you \’re a vegan or just looking for a tasty alternative to traditional pancakes, this recipe will become your go-to breakfast option.

Ingredients

To make these Vegan Oatmeal Pancakes, you \’ll need the following ingredients:

  • 1 cup oats
  • One tablespoon flaxseed
  • 1 cup plant-based milk (such as almond or soy milk)
  • One teaspoon of baking soda
  • One teaspoon of vanilla extract
  • One tablespoon maple syrup (optional)

Preparation

Here \’s how to prepare Vegan Oatmeal Pancakes:

  1. In a blender or food processor, whisk together the oats, flaxseed, plant-based milk, baking soda, vanilla extract, and maple syrup (if using) until smooth.
  2. Heat a non-stick pan or griddle over medium heat on the stove.
  3. Pour the pancake batter onto the pan, using a 1/4 cup measuring cup for each pancake.
  4. Cook the pancakes on each side for 2-3 minutes until golden brown.
  5. Transfer the cooked pancakes to a plate and set aside to cool.

Tips and Tricks

Here are some tips to make your Vegan Oatmeal Pancakes even better:

  • For gluten-free pancakes, use gluten-free oats and an all-purpose gluten-free flour blend.
  • If you like extra fluffy pancakes, allow the batter to rest for 10 minutes before cooking.
  • Adding a slight vegetable oil to the pan before cooking can help prevent the pancakes from sticking.

Conclusion

Now that you know how to make Vegan Oatmeal Pancakes, you can enjoy them anytime! They \’re not only delicious but also a healthy and nutritious breakfast option. Make a big batch and freeze the leftovers for easy reheating. Whether you \’re vegan or not, these light and fluffy pancakes will surely be a hit!

Why You’ll Love these Oatmeal Pancakes

If you \’re into healthy and delicious breakfast options, then these Vegan Oatmeal Pancakes are just what you need. Made with gluten-free oats and a blend of wholesome ingredients, they are perfect for those looking for a nutritious and satisfying way to start their day.

One of the best things about these pancakes is how easy they are to make. Heat a griddle or a non-stick skillet over medium heat and whisk together the dry ingredients in a large bowl. In a blender, blend the wet ingredients until they are thoroughly combined. Then, pour the wet ingredients into the dry ingredients and mix them until combined.

The result is a light and fluffy pancake batter ready to be cooked. Cook the pancakes on the preheated griddle or skillet for 2-3 minutes on each side or until golden brown. Once cooked, transfer them to a plate and let them cool for a few minutes before serving.

These Vegan Oatmeal Pancakes are not only good for you, but they also taste amazing. The combination of oats, flaxseed, and vegetable milk gives them a delicious flavor you won’t resist. If you like your pancakes with extra sweetness, feel free to drizzle maple syrup or powdered sugar.

Another great thing about these pancakes is that they are freezer-friendly. If you have any leftovers, let them cool and stack them between sheets of parchment paper. Place the stack in a resealable bag and freeze for up to 2 months. When you \’re ready to enjoy them again, reheat them in the microwave or stove.

These Vegan Oatmeal Pancakes are the perfect go-to breakfast option for anyone looking for a nutritious and delicious meal. Whether you \’re gluten-free or not, you \’ll love the texture and flavor of these pancakes. So go ahead and make a batch this weekend, and start your day with a stack of fluffy, vegan pancakes.

  • Healthy and delicious
  • Easy to make
  • Light and fluffy
  • Freezer-friendly
  • It is the perfect go-to breakfast option

Ingredients for Vegan Oat Pancakes

To make these delicious Vegan Oat Pancakes, you will need the following ingredients:

– 1 cup of instant oats

– 1 cup of all-purpose flour (gluten-free flour can also be used)

– 1 tablespoon of baking soda

– 2 tablespoons of flaxseed meal (mixed with six tablespoons of water; let sit for 5 minutes to thicken)

– 1 tablespoon of white vinegar (to curdle the milk)

– 1 cup of almond milk or any other plant-based milk

– 1 teaspoon of vanilla extract

– 1 tablespoon of vegetable oil (for cooking the pancakes)

First, combine the instant oats, all-purpose flour, and baking soda in a mixing bowl. Mix well to ensure that all the dry ingredients are evenly distributed. Whisk together the flaxseed meal and water mixture, white vinegar, almond milk, vanilla extract, and vegetable oil in another bowl. Once the wet ingredients are well combined, pour them into the dry ingredients. Mix until all the ingredients are thoroughly incorporated, but be careful not to overmix, as this can result in dense pancakes.

Next, heat a non-stick pan or griddle over medium heat on the stove. Once the pan is hot, pour about 1/4 cup of batter onto the pan for each pancake. Cook the pancakes until small bubbles form on the surface, then flip them over and cook for another 1-2 minutes or until both sides are golden brown.

Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm while you cook the remaining batch. If you \’re making a large batch of pancakes, you can also save them warm in a preheated oven set at 200°F (93°C).

Once all the pancakes are cooked, you can enjoy them immediately or allow them to cool completely before freezing. To prevent them from sticking together, place a sheet of parchment paper between each pancake before stacking them. When you \’re ready to reheat the pancakes, pop them in the toaster or microwave until heated.

These Vegan Oat Pancakes are light, fluffy, and delicious. They are a go-to breakfast option for those who follow a vegan or gluten-free diet. Enjoy them with your favorite toppings and a drizzle of maple syrup. They are also customizable, so add extra ingredients like chocolate chips or sliced fruits into the batter for even more flavor.

How to Make Vegan Oatmeal Pancakes

Ingredients:

– 1 cup oats

– 1 cup all-purpose flour

– 2 tablespoons flaxseed

– 2 tablespoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 2 tablespoons sugar

– 1 1/2 cups vegetable milk (such as almond or soy milk)

– 1 tablespoon white vinegar

– 2 tablespoons melted coconut oil

– 1 teaspoon vanilla extract

Instructions:

1. Whisk the oats, flour, flaxseed, baking powder, baking soda, salt, and sugar in a large bowl.

2. In a separate bowl, combine the vegetable milk and vinegar. Let it sit for a few minutes to allow it to curdle.

3. Add the melted coconut oil and vanilla extract to the milk mixture and whisk until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix; some lumps are okay.

5. Heat a non-stick skillet or griddle over medium heat. They poured the batter onto the skillet using a spoon or measuring cup to make medium-sized pancakes. Cook until the edges look set and bubbles form on the surface, then flip and cook for 1-2 minutes. Repeat with the remaining batter.

6. If you \’re making a large batch of pancakes, you can keep the cooked pancakes warm by placing them on a plate in a low oven (about 200°F/93°C).

7. Serve the pancakes with your favorite toppings, such as fresh fruit, maple syrup, or vegan butter.

8. Enjoy!

Extra tips:

– If you have leftover pancakes, allow them to cool completely, then stack them on a plate with a piece of parchment paper between each pancake to prevent them from sticking together. You can freeze them this way, and they won’t stick when reheating.

– To make gluten-free pancakes, use gluten-free oats and a gluten-free flour blend.

– Feel free to experiment with different add-ins, such as chocolate chips, blueberries, or chopped nuts.

These vegan oatmeal pancakes are delicious, healthy, and easy to make. Get creative with your toppings and enjoy a satisfying breakfast everyone will love!

Recipe FAQ

Q: How do I make vegan oatmeal pancakes?

A: To make vegan oatmeal pancakes, combine all-purpose flour, oats, baking soda, and flaxseed. Whisk together plant-based milk, vanilla extract, and vegetable oil in a separate bowl. Gradually pour the wet ingredients into the dry ingredients while stirring until well combined.

Q: Can I use gluten-free flour instead of all-purpose flour?

A: You can use gluten-free flour as a substitute for all-purpose flour. Just make sure to adjust the liquid measurements accordingly to achieve the desired consistency.

Q: Why do I need to let the buttermilk curdle?

A: Allowing the plant-based milk, usually mixed with a teaspoon of vinegar or lemon juice, to curdle creates a buttermilk-like consistency that helps make the pancakes fluffy. This step is essential for a better texture.

Q: How should I cook the vegan oatmeal pancakes?

A: Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with vegetable oil or cooking spray. Once the pan is hot, pour about 1/4 cup of batter onto the center of the skillet. Cook until bubbles form on the surface, then flip and cook until both sides are golden brown.

Q: Can I freeze the leftover pancakes?

A: Yes, you can freeze the leftover pancakes for later. Allow them to cool completely, then stack them with parchment or wax paper in between to prevent sticking. Place the stack in an airtight container or freezer bag and store it in the freezer for up to 3 months.

Q: How do I reheat the frozen pancakes?

A: When reheating frozen pancakes, you can either microwave them on a microwave-safe plate for a quick option or warm them up in a preheated oven at 325°F (163°C) for a few minutes until heated through. This will ensure they are evenly heated and enjoyable.

Q: Can I make a big batch of vegan oatmeal pancakes for meal prep?

A: Absolutely! Vegan oatmeal pancakes are perfect for meal prepping. Make a large batch of batter and cook the pancakes as needed throughout the week. Once cooked, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 5 days.

Q: Can I make the pancakes using a blender?

A: Yes, using a blender to make the pancake batter is convenient. Blend all the ingredients until smooth and well mixed. This method ensures a smooth consistency and saves time on mixing by hand.

Q: How do I make the pancakes light and fluffy?

A: Ensure not to overmix the batter to make the vegan oatmeal pancakes light and fluffy is not overmixed. Gently whisk the ingredients together just until combined. Overmixing can result in dense pancakes.

Q: Is it possible to make crispy vegan oatmeal pancakes?

A: While the vegan oatmeal pancakes are naturally soft and fluffy, you can achieve a slightly crisp texture by cooking them a little longer on the stove. This will give the edges a golden-brown color and a light crispiness.

Q: What is a good topping for vegan oatmeal pancakes?

A: You can enjoy vegan oatmeal pancakes with toppings such as fresh berries, sliced bananas, maple syrup, nut butter, or vegan whipped cream. Get creative and try different combinations to find your favorite!

Q: Can I use leftover cooked oats to make vegan oatmeal pancakes?

A: You can repurpose leftover cooked oats to make vegan oatmeal pancakes. Cool the cooked oats, mix them into the pancake batter, and follow the cooking instructions as usual.

Can you freeze leftover pancakes?

Yes, you can freeze leftover vegan oatmeal pancakes and enjoy them later! Freezing leftover pancakes is a convenient way to save time and ensure that you always have a delicious breakfast option on hand. Here \’s how you can freeze and reheat your pancakes:

  1. Allow the pancakes to cool: After cooking them on the stove, allow them to cool completely on a plate or wire rack. This will prevent them from sticking together when you stack them.
  2. Stack the pancakes: Stack them on top of each other once they have cooled. You can place a piece of parchment paper between each pancake to prevent sticking.
  3. Wrap them: Wrap the stack of pancakes tightly in plastic wrap or seal them in an airtight container. This will prevent freezer burn and keep them fresh.
  4. Freeze: Place the wrapped pancakes in the freezer, ensuring they are laid flat to prevent any odd shapes.
  5. Reheating: When you \’re ready to enjoy your frozen pancakes, you have a few options:
    • Using the microwave, heat the pancakes for a quick and easy breakfast. Remove the desired number of pancakes from the freezer, place them on a microwave-safe plate, and heat them in 30-second intervals until they are warm.
    • Using the oven: Preheat your oven to 350°F (180°C). Place the frozen pancakes on a baking sheet lined with parchment paper and heat them for about 10 minutes or until they are heated through.
  6. Enjoy: Once reheated, your vegan oatmeal pancakes will be as fluffy and delicious as when you first made them! Serve them with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.

Whether you have leftover pancakes from a big batch or purposely made an extra batch to freeze, this freezing method will allow you to enjoy your go-to breakfast anytime. Plus, if you \’re using gluten-free oats and all-purpose gluten-free flour, these pancakes are a good option for those with dietary restrictions.

Can you save the leftover batter?

You may have some leftover batter when making a batch of Vegan Oatmeal Pancakes. So, can you save it for later? The answer is yes!

Once you \’ve finished cooking your fluffy, delicious pancakes, allow the leftover batter to cool down. You won’t want to put it in the fridge or freezer while it \’s still warm, as this may cause condensation and make the pancakes soggy.

If you \’re using a blender to mix your ingredients, transfer the leftover batter into a bowl. If you combine everything directly in a bowl, you can skip this step.

Take a sheet of parchment paper or wax paper and place it in between each cooked pancake. This will prevent them from sticking together. Then, stack the pancakes on a plate and set them aside.

Now, let \’s talk about storing the leftover batter. If you use water or plant-based milk, like almond or oat milk, in your recipe, you can keep the batter in an airtight container in the refrigerator for up to 2 days.

If you used buttermilk or if your recipe contained ingredients like flaxseed or baking soda, it \’s best to cook all the batter immediately. When these ingredients are mixed, the chemical reactions may not hold up well over time. Once cooked, you can still refrigerate the pancakes for up to 2 days.

If you won’t be able to use the leftover batter within two days, another option is to freeze it. Pour the batter into an airtight container or a zip-top bag and place it in the freezer. It will keep well for up to 3 months.

When you \’re ready to enjoy your pancakes, reheat them on the stove or in the microwave until they \’re warm. You can also cook them again in a skillet to make them crispy on the outside.

So, now you know that you can save the leftover batter from your Vegan Oatmeal Pancakes! Whether you \’re making them for a quick weekday breakfast or a leisurely weekend brunch, you can enjoy the taste of these gluten-free, vegan pancakes even if you don’t use all the batter in one go.

Why are my pancakes browned on the outside but raw in the middle?

Have you ever wondered why your pancakes are browned on the outside but raw in the middle? This common pancake problem can be frustrating, especially when you \’re eagerly anticipating a stack of fluffy and delicious pancakes for breakfast. But fear not; you can do a few things to prevent this from happening and ensure that your pancakes are cooked through and evenly browned.

  • Make sure you \’re using the right ingredients. Vegan pancakes often combine all-purpose flour, oats, baking soda, and a liquid like plant-based milk or water. These ingredients work together to create a light and fluffy pancake batter.
  • If you \’re using oats in your pancake batter, use quick-cooking or instant oats. These oats will cook more quickly and evenly compared to regular oats, which can result in an unevenly cooked pancake.
  • Whisk your dry ingredients together before adding them to the wet ingredients. This will help ensure the ingredients are evenly distributed throughout the batter and prevent clumps or pockets of uncooked batter.
  • If you \’re using a blender to mix your pancake batter, be careful not to overmix. Overmixing can lead to rigid and dense pancakes. It \’s best to mix the batter until the ingredients are incorporated.
  • Ensure your grill or stove is heated to the appropriate temperature before cooking your pancakes. A low heat can result in undercooked pancakes, while a high heat can cause the insides to brown before they are cooked.
  • Once your pancakes are cooked, allow them to cool on a plate or wire rack for a few minutes. This will help prevent the residual heat from continuing to cook the pancakes, which can result in a raw center.
  • If you have leftover pancakes, don’t throw them away! You can freeze them in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer the pancakes to a freezer-safe bag or container. These frozen pancakes can be reheated in the toaster or microwave for a quick and easy breakfast.

Following these tips, you can ensure that your pancakes are perfectly cooked, with a golden brown exterior and a fluffy, cooked center. So, enjoy your vegan oatmeal pancakes without worrying about that raw middle!

Storage Reheating

Once your Vegan Oatmeal Pancakes are cooked and ready to enjoy, you might find yourself with some leftovers. No worries! Here \’s how you can store and reheat them to enjoy them later:

Storage:
1. Allow the cooked pancakes to cool completely.
2. Stack the pancakes on a plate, with parchment paper between each pancake to prevent sticking.
3. Store the stack of pancakes in an airtight container or wrap them tightly in plastic wrap.
4. Refrigerate the pancakes for up to 3 days or freeze them for more extended storage.
Reheating:
1. If the pancakes are frozen, allow them to thaw in the refrigerator overnight before reheating.
2. To reheat, you can use a microwave or a stove.
3. Microwave: Place a stack of pancakes on a microwave-safe plate and heat them in 30-second intervals until warm.
4. Stove: Heat a non-stick skillet over medium heat and place the pancakes in the pan. Cook them for a few minutes on each side until they are heated and crispy.

Whether you \’re making a big batch of Vegan Oatmeal Pancakes to enjoy throughout the week or have some leftovers, you can now store and reheat them quickly. Don’t let them go to waste, and ensure you always have a delicious and convenient breakfast option!

Frequently asked questions:

What are the ingredients in Vegan Oatmeal Pancakes?

Vegan Oatmeal Pancakes are made with oats, bananas, almond milk, flour, baking powder, and vanilla extract.

Are Vegan Oatmeal Pancakes gluten-free?

No, Vegan Oatmeal Pancakes are not gluten-free, as they contain flour.

How do I cook Vegan Oatmeal Pancakes?

To cook Vegan Oatmeal Pancakes, preheat a non-stick pan or griddle over medium heat. Pour batter onto the pan or griddle and cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Can Vegan Oatmeal Pancakes be frozen?

Yes, you can freeze Vegan Oatmeal Pancakes. After cooking, let them cool completely, then place them in a freezer bag or container. They can be stored in the freezer for up to 2 months. To reheat, pop them in the toaster or microwave until warm.

How many calories are in Vegan Oatmeal Pancakes?

The number of calories in Vegan Oatmeal Pancakes can vary depending on the size and specific ingredients used, but on average, a serving of 2 pancakes has around 200-250 calories.

What are Vegan Oatmeal Pancakes made of?

Vegan Oatmeal Pancakes are made of oatmeal, plant-based milk, flaxseed, baking powder, and a sweetener.

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Reviews

LilyJ

I love the Vegan Oatmeal Pancakes! They are my go-to breakfast option when I want something delicious and healthy. The best part? They only take a few minutes to cook! Once the ingredients are ready, whisk them together in a bowl or blend them in a blender. The gluten-free oats and flaxseed make this recipe perfect for those with dietary restrictions. You can also use gluten-free all-purpose flour if you \’re looking for a lighter option. Heat a non-stick pan on the stove and cook the pancakes until they are soft and fluffy. I usually make a big batch and freeze the leftovers for a quick and easy breakfast option. To reheat, pop them in the toaster or microwave. The final result is a stack of yummy pancakes that taste amazing with white buttermilk or maple syrup. I also enjoy adding a splash of vanilla extract for that extra flavor boost. The texture of these pancakes is incredible – they have a soft center and a slightly crispy edge. I love that they don’t get soggy, even when topped with fruits or syrup. If you \’re a vegan or simply looking for a healthier pancake option, I highly recommend trying the Vegan Oatmeal Pancakes. They are a guilt-free treat that you can enjoy any time of the day.

RubyS

I recently tried the Vegan Oatmeal Pancakes, and I must say, they exceeded my expectations! The center of the pancakes was fluffy and light, just the way I like it. What I love about these pancakes is that they are vegan so you can enjoy them guilt-free. The use of oats as one of the main ingredients is genius, as it gives the pancakes a hearty and wholesome flavor. Making a batch of these pancakes is a breeze. Mix the oats, flaxseed, all-purpose flour (or gluten-free flour), baking soda, and a pinch of salt in a bowl. Then, in a blender, you whisk together the milk, water, vanilla extract, and your choice of oil or melted vegetable spread. Once your wet ingredients are mixed, pour them into the dry ingredients and whisk until everything is well combined. Cooking the pancakes on the stove is quick and easy. Heat a non-stick skillet or griddle over medium heat and pour about 1/4 cup of batter onto the hot surface. Cook until you see bubbles forming on the surface, then flip and cook for another 1-2 minutes until golden brown. You can warm the cooked pancakes on a plate covered with a paper towel while you finish the rest of the batter.

The best part? Leftover pancakes can be reheated and enjoyed later! Cool them thoroughly, stack them between sheets of parchment paper, and place them in an airtight container. When you \’re ready to enjoy them again, you can reheat them in the microwave or stove. Overall, I highly recommend the Vegan Oatmeal Pancakes. They \’re delicious, easy to make, and versatile. Whether you \’re a vegan or not, these pancakes will make your breakfasts extra special. Plus, the recipe makes enough pancakes to feed a crowd, so they \’re perfect for entertaining. It \’s safe to say that these pancakes have become my go-to breakfast option. Give them a try and see for yourself!

Имя: Alexander

I recently purchased the Vegan Oatmeal Pancakes and couldn’t be happier with my choice. As a man who loves to cook, I used my blender to make a smooth batter with water, oats, flaxseed, and other gluten-free ingredients. The recipe couldn’t be more straightforward – mix everything in a bowl and let it sit for a few minutes to allow the oats to soften. The pancakes turned out light and fluffy, just as I liked them. I also added some vanilla extract and a pinch of white sugar for an extra touch of sweetness. The batter cooked perfectly on the stove, and the pancakes were golden brown and delicious. I love that these pancakes freeze well, so I can make a big batch and enjoy them throughout the week. When I want a quick and tasty breakfast, I pop them in the toaster or reheat them on the stove. They taste just as good as the day I made them. I highly recommend the Vegan Oatmeal Pancakes to anyone looking for a healthy and tasty breakfast. They are easy to make, full of good ingredients, and won’t leave you feeling weighed down like traditional pancakes. Give them a try, and you won’t be disappointed!

Имя: William

I recently tried the Vegan Oatmeal Pancakes, and they are so good! The recipe is straightforward to follow. I whisked all the ingredients together in a bowl, including the oats and the all-purpose flour. I won’t lie; it took me a few tries to get the perfect consistency, but it was a breeze once I got the hang of it. I used a blender to mix everything. The best part is that you can freeze any leftover batter for future use. Just allow them to thaw before cooking. I was skeptical about using a buttermilk substitute, but it didn’t curdle. The pancakes turned out fluffy and light. I added a stack to my plate, drizzled some vanilla extract, and enjoyed a delicious breakfast. The recipe also suggests using paper towels to prevent sticking when preparing pancakes. This tip was constructive! I love that these pancakes are gluten-free, so they \’re perfect for those with dietary restrictions. The cooking time was just a few minutes on each side, resulting in perfectly cooked pancakes. Overall, these Vegan Oatmeal Pancakes have become my go-to breakfast. They are easy to make, delicious, and satisfy my morning cravings. I highly recommend giving them a try!

Ethan Davis

I recently tried the Vegan Oatmeal Pancakes, and I am hooked! They are so easy to make, taking only a few minutes to whisk together the ingredients. I love that they are gluten-free, an excellent option for those with dietary restrictions. The texture of these pancakes is light and fluffy, and they taste amazing. I used a blender to mix the oats, flaxseed, and milk, which worked like a charm. The stack of pancakes was picture-perfect when I was done cooking them on the stove. The vanilla extract and hint of cinnamon add something extra to make them even more delicious. One batch was enough for a plateful of pancakes, but I recommend making them different because they disappear quickly! The best part is that they can be reheated easily without losing texture or flavor. I like to prevent sticking by using parchment paper between each pancake when I stack them. Leftover pancakes can even be frozen for later use. Overall, these Vegan Oatmeal Pancakes have become my go-to breakfast option. They are healthy, easy to make, and taste amazing. I cannot recommend them enough!

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