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Recipe starts at 03:13
My go-to breakfast favourites in one recipe: oatmeal and pancakes.
These gluten-free pancakes are fast to whip up and freeze super well. Perfect to make on the weekend and enjoy throughout the week!
For a complete meal, have it with some creamy nut or seed butter , or creamy plant-based yogurt.
Simple Oatmeal Pancakes
▸ ▹ Vegan, soy-free, nut-free, gluten-free
Yield: 8 pancakes
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
2 cups old-fashioned rolled oats (GF if desired)
1 cup (250 mL) unsweetened plant-based milk
1/3 cup (100 g) apple sauce*
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) coconut oil, melted
1 tsp (4 g) baking powder
2 tsp (8 g) ground cinnamon
1 tsp (5 mL) pure vanilla extract
1/2 tsp salt
1 Tbsp (15 mL) coconut or vegetable oil, if needed
In a food processor, blend the oatmeal into a flour.
Combine all the ingredients in a bowl.
Preheat a large frying pan on medium-high heat. If your pan isn't non-stick, add a small bit of oil, and when hot, spoon about 1/4 cup of batter onto the pan and let cook. Flip when the top of the pancakes are bubbly and the sides look firm, about 2-3 minutes. Cook the other side for another 2-3 minutes.
Top with desired toppings and enjoy.
*If you don't have apple sauce, you can substitute it with 1 small mashed banana instead.
Storage: keep in an air-tight container for up to 3 days, or freeze with pieces of parchment separating the pancakes and reheat when desired. Frozen, these can last up to two months.
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