Introduction: Indulge in a delightful and healthy morning treat with these Vegan Oatmeal Pancakes. Free from bananas, these fluffy pancakes are a perfect blend of fulfilling whole grains and plant-based proteins. Created by the talented Carine Claudepierre, this recipe promises a delightful start to your day.

Ingredients: The ingredients list boasts simplicity and nutrition. Rolled oats, almond milk, maple syrup, and vanilla extract create a smooth liquid base. Paired with all-purpose or whole wheat flour, baking powder, salt, and a touch of cinnamon, these pancakes offer a wholesome combination of flavors.

Preparation: Utilizing a high-speed blender, the wet ingredients are effortlessly combined to achieve a smooth consistency. In a separate mixing bowl, the dry ingredients are whisked together, forming the foundation for the pancake batter. The two are then combined, resulting in a thick but easily manageable consistency.

Cooking Process: The pancakes are cooked on a griddle or crepe pan over medium-high heat, ensuring a quick and efficient cooking process. Careful attention to portion size is emphasized, with 2 tablespoons of batter per pancake recommended. This prevents the pancakes from becoming overly dense and ensures an easy flip. The result? A stack of golden-brown pancakes with a delightful aroma.

Serving and Storage: Serve these vegan pancakes with your choice of toppings—whether it’s a drizzle of maple syrup, a dollop of peanut butter, or a medley of fresh berries and banana slices. The recipe also provides helpful storage tips, allowing you to enjoy the goodness of these pancakes for up to 3 days in the fridge or freeze them for later use.

Nutritional Value: For those mindful of their nutritional intake, each pancake carries a modest calorie count of 55.2, along with 1.4g of protein and 0.5g of fat. The inclusion of oats, almond milk, and whole wheat flour ensures a good dose of fiber, making these pancakes a well-rounded and satisfying breakfast option.

In summary, Carine Claudepierre’s Vegan Oatmeal Pancakes offer a delightful combination of taste, texture, and nutrition—making them a perfect choice for those seeking a wholesome and plant-based breakfast option.

Vegan Oatmeal Pancakes

These Vegan Oatmeal Pancakes are fluffy banana-free oat pancakes perfect to start the day packed with fulfilling whole grains and plant-based proteins.

Prep Time10minutes mins

Cook Time5minutes mins

Total Time15minutes mins

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: vegan oatmeal pancakes

Servings: 12 pancakes (3 tablespoons)

Calories: 55.2kcal

Author: Carine Claudepierre


  • Vitamix Ascent A2500 Blender
  • Measuring Cups and Spoons
  • Mixing Bowl


  • 1 cup Old-Fashioned Rolled Oats
  • 1 cup Almond Milk
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • ½ cup + 3 tablespoons All-Purpose Flour or wholewheat flour
  • 1 tablespoon Baking Powder
  • ¼ teaspoon Salt
  • ½ teaspoon Cinnamon


  • In a high-speed blender, blend the oats, almond milk maple syrup, and vanilla extract until smooth. About 20 seconds on speed 8 of a Vitamix.
  • In a mixing bowl, whisk flour, baking powder, salt, and cinnamon.
  • Pour the liquid from the blender onto the bowl with flour mixture and whisk to combine and form a thick pancake batter. If extremely thick, thin it out by adding 1-2 tablespoons of almond milk. It should be thick but easy to scoop out on the griddle using an ice cream cookie scoop.
  • Warm a pancake griddle or crepe pan over medium-high heat. Oil the pan and scoop out 2 tablespoons of batter per pancake – not more, or they get dense or difficult to flip.
  • Cook for 2-3 minutes on one side or until the edges are drying. Then slide a spatula under the pancake and flip it on the other side to cook for an extra 1-2 minutes or until golden brown.
  • Cool down on a wire rack while cooking the remaining batter.
  • Repeat the steps above to cook all the pancakes.
  • Serve with maple syrup, peanut or berries, and banana on top.


Storage: Store leftovers in a sealed container in the fridge for up to 3 days or freeze them for up to 3 months and thaw them in the fridge the day before serving.


Serving: 1pancake | Calories: 55.2kcal | Carbohydrates: 11.2g | Protein: 1.4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 156.8mg | Potassium: 38.6mg | Fiber: 0.9g | Sugar: 2.1g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 68.5mg | Iron: 0.6mg | Magnesium: 11.8mg | Phosphorus: 55.3mg | Zinc: 0.3mg