Easy and healthy vegan oat blender pancakes that are gluten-free, flourless and a cinch to make! Tender and delicious, they are made without bananas.
(Note: photos and recipe updated 7.25.19)
On any given Monday, I am invariably (a) rushed, and (b) famished. Make that FAMISHED. It does not matter how organized I am Sunday night, or what mass quantities of delightful foods I have consumed in the previous 48 hours, these remain truisms when Monday morning arrives.
Easy Vegan Oat Blender Pancakes
Raise your hand if you often/always feel the same. Raise your other hand if you need some healthy, filling, delicious vegan oat pancakes to set everything right!
Satisfying and yummy are just the beginning of attributes for these pancakes. They are also:
- Gluten-free (use certified gluten-free oats as needed)
- Vegan (egg-free & dairy-free)
- Freezable (make now, defrost and eat later)
Make the Batter in a Blender
When I say easy, I mean it. No matter how frazzled your morning, you can make this batter in minutes.
Everything, except for half of the oats, goes into the blender for a high-speed whirl. Transfer the batter to a bowl (easier to scoop batter from a bowl than a blender) and stir in the remaining cup of oats. This gives the pancakes body and great texture.
Tips for Cooking the Pancakes
Keep in mind that these pancakes will cook differently than traditional pancakes. Oats do not brown as much wheat flour, so the pancakes will be paler than diner-style pancakes.
Also, before flipping the pancakes, wait until the surface of the batter no longer looks wet (about 2 minutes from the time you pour the batter on the griddle/skillet). Other than that, the pancakes are breeze to make.
Simple Ingredients & No Bananas
You very likely have all of the ingredients on hand, so making a batch requires no searches or esoteric ingredients–always important when you are both rushed and ravenous.
And while you are welcome to throw a banana into the blender, I have kept the basic recipe here banana-free.
I am all for bananas in recipes, but not in every recipe. When it comes to pancakes, in particular, I prefer sweetness on top (fruit! maple syrup!) rather than inside.
I have added a tablespoon of maple syrup to the batter (for flavor and to promote browning), but you can always leave it out or use an equal amount of the sweetener of your choice.
Last, these hearty pancakes will satisfy and nourish you all morning long, even if you woke up feeling like you could eat your bedspread. Thank the whole grain oats and fiber-rich coconut flour for that.
Modify the Pancakes with Spices & Stir-Ins
I hope that it goes without saying (but here I am, saying it anyway), that you can stir in all kinds of tasty bits and bobs once the batter is made, such as miniature dark chocolate chips, blueberries, spices, chopped nuts and seeds, and hemp hearts. Yes, please!
Here’s to a fine and full start to the week!Print
- 2 cups nondairy milk or water
- 2 cups rolled oats (certified GF, as needed), divided use
- 3 tablespoons coconut flour
- 1 tablespoon flaxseed meal
- 1 tablespoon maple syrup (or sweetener of choice)
- 2 teaspoons cider vinegar
- 1–1/2 tablespoons neutral vegetable oil (I used avocado oil)
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Cooking spray or oil for the griddle/skillet
- Toppings o choice (e.g., maple syrup, fruit, etc).
- Place the milk, 1 cup of the oats, coconut flour, flaxseed meal, syrup, vinegar, oil, baking powder, and salt in a blender. Blend until completely smooth, about 20-40 seconds, depending on your blender.
- Transfer batter to a large bowl and stir in the remaining 1 cup oats.
- Heat a griddle (or large skillet) over medium heat; lightly grease with oil or nonstick cooking spray.
- Drop batter onto the griddle (about 1/4 cup per pancake). Cook until the surface of the pancakes no longer looks wet (about 2 minutes; this is longer than for regular pancakes). Flip with a pancake turner and cook for 1 minute longer. Repeat with remaining batter, greasing griddle each time.
- Serve with your favorite toppings!
Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.
The Original Recipe: I originally posted my blender oat pancake recipe in May 2017, but updated the recipe in July 2019. Why? As much as I enjoyed the recipe, I heard from many readers that the recipe did not work for them. Since changing the recipe I have heard from readers who LOVED the original. So sorry! You asked for the original, here it is: Ingredients: 2 cups rolled oats, 1 and 1/2 cups non dairy milk, 1 and 1/2 tablespoons vegetable oil, 1 tablespoon cider vinegar, 2 and 1/2 teaspoon baking powder, 1/4 teaspoon salt. Instructions: Process all of the ingredients in a blender until smooth. Cook by 1/4 cupfuls on a medium hot griddle.
- Category: Breakfast
- Serving Size: 2 pancakes
- Calories: 128
- Sugar: 2.2 g
- Sodium: 243.4 mg
- Fat: 5.3 g
- Saturated Fat: 2 g
- Carbohydrates: 17.6 g
- Fiber: 3.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg