Vegan Oat Blender Pancakes (Gluten-Free, No Bananas)
Easy and healthy oat blender pancakes that are vegan, gluten-free and easy! Made without bananas, they have a bit of coconut flour and flaxseed meal to make them tender and delicious. (Recipe updated July 2019; see notes for the original recipe)
Servings: 16 pancakes
Ingredients
- 2 cups nondairy milk or water
- 2 cups rolled oats certified GF, as needed, divided use
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.
Instructions
- 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!
Notes
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.
Nutrition
Serving: 2pancakes | Calories: 128kcal | Carbohydrates: 17.6g | Protein: 3.3g | Fat: 5.3g | Saturated Fat: 2g | Sodium: 243.4mg | Fiber: 3.4g | Sugar: 2.2g