The Best Vegan Oat Pancakes | Soft, Fluffy & Easy
Soft oat pancakes made with finely blended rolled oats, all-purpose flour and oat milk. Rest the batter for 10 minutes, then cook small pancakes over low heat until golden on both sides. Serve with maple syrup and fruit.
Equipment
- Blender
- Frying pan
Ingredients
- 150 g (1⅔ cups) Old fashioned rolled oats Blend into a fine flour.
- 60 g (½ cup) All-purpose flour
- 2 tablespoons Superfine (granulated) sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 250 ml (1 cup + 1 tablespoon) Oat milk (or any plant milk)
- 1 teaspoon apple cider vinegar or lemon juice
- 2 tablespoons Avocado oil (or any neutral oil)
- 1 teaspoon vanilla extract
Instructions
- Blend the rolled oats into a fine flour. Set aside.
- To a bowl, add oat milk and sugar. Whisk until sugar dissolves.
- Add oil, vanilla extract and apple cider vinegar. Mix well.
- Then, sift in oat flour, all-purpose flour, salt and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined). Few small lumps are fine.
- Let rest for 10 minutes.
- Heat pan on medium low heat. Then oil the pan.
- Add about 1/4 cup of batter to the pan. Cook on low heat for 1-2 minutes on each side, until golden brown.
- Serve with maple syrup and fruits.
Notes
Rest the batter for 10 minutes before cooking. The video specifies 1–2 minutes per side for each pancake. The card retains the existing 10-minute preparation and 15-minute batch-cooking estimates, with the 10-minute rest added separately.