The Best Vegan Oatmeal Blender Pancakes

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

I’m super pumped to share these pancakes with you guys! So much, in fact, that I almost just typed pumpcakes. Maybe that’s what I should have called them?

I actually have a reader (hi Jess!) to thank for this one because she requested a pancake version of my Healthy Apple Almond Butter Muffins. I knew it was doable since I’ve already made three similar pancake recipes based off of the blender muffins, but this time I decided to forgo the eggs to see how it would work out. The result? Ah-mazing. I like them even better than any of the ones I’ve made with eggs, and that’s saying a lot.

Over time they’ve become my go-to recipe for pancakes because they have a classic flavor that pairs well with everything. Blueberries, chopped nuts, chocolate chips…they’re absolutely perfect all on their own but also easily adaptable for you’re currently craving.

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

Simple Pantry Ingredients

My favorite thing about these vegan pancakes is that I always have everything I need in my pantry to make them…

  • Unsweetened Apple Sauce
  • Vanilla Extract
  • Non-Dairy Milk (see notes below on my recommendations for this!)
  • Apple Cider Vinegar
  • Pure Maple Syrup
  • Rolled Oats
  • Baking Powder, Baking Soda, and Salt
  • Ground Cinnamon
  • Coconut Oil (some reviewers have had good results leaving out the oil)

Why you need a non-dairy milk with protein

When you’re baking without eggs or gluten, the goal is to incorporate air with alternative options. Combining a non-dairy milk that has a decent amount of protein with apple cider vinegar creates lactic acid which reacts with the leavening agents (baking soda and baking powder) to form air pockets in the batter.

Options such as soy milk, pea protein milk, oat milk or a quality almond milk (such as Whole Foods brand) work best. Watered down almond milks (like Almond Breeze) don’t have the same curdling effect when vinegar is added to them. If you’re unsure of whether your milk has enough protein, combine it with the vinegar in a measuring cup and see if thick globules form. If it does then that means it’s good to use in the recipe!

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

The Best Blender to Use

Now technically you could use any old blender to make these but if you want the batter to be nice and smooth (like you see in my photos) then I recommend using a high speed blender like a Vitamix or a NutriBullet.

When I make these in the NutriBullet I add the dry ingredients first then layer the wet on top. You want the wet ingredients to be closest to the blade for optimal blending. Just be careful when you open the lid that you slowly release the pressure. I’ve heard that the NutriBullet has exploded in people’s faces before and I don’t want that to happen to you.

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

Important Note About the Batter

The consistency of the batter should be pourable immediately after you blend the ingredients together. If it’s too thick then it’s likely that you over measured your oats, under measured your liquid or let the batter sit for too long.

The longer the batter sits in the blender, the thicker it will get. This is completely normal and I don’t recommend adding more milk if this happens to you. That will only make them more dense with an undercooked texture in the center.

It’s ideal to cook the batter all at once, either using a large griddle or skillet, but you can cook one or just a few at a time. Once the batter is too thick to pour you will need to use an ice cream scooper or measuring cup to scoop out the batter into the skillet. From there, use a spatula to spread it into a circle and cook as usual. The pancakes will be much thicker than what you see pictured but they’re still delicious.

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

I think that touches on everything but if you have any questions or run into any issues please don’t hesitate to ask. These are our FAVORITE pancakes and I have a feeling once you try them you’ll feel the same way too!

Want More Vegan Pancakes? Check these out:

The Best Vegan Oatmeal Blender Pancakes- so light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. And you probably have everything you need in your pantry to make them!

Print Recipe
4.91 from 22 votes

The Best Vegan Oatmeal Blender Pancakes

So light and fluffy, you would never guess they’re made without dairy,  eggs, or gluten. You probably have everything you need in your pantry to make them!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 pancakes

Ingredients

  • ½ cup unsweetened applesauce
  • ¾ cup non-dairy milk, see notes
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 tablespoons melted coconut oil, see notes

Instructions

  • Starting with the wet ingredients first, layer everything into a blender then add the melted coconut oil last. Blend on high until oats are broken down and smooth, about 20 seconds. A high speed blender is ideal for smoothest results, but is not necessary.
  • Lightly grease a non-stick skillet and warm over medium-low heat. Pour the batter into the skillet and cook on each side, waiting until the edges are firm with small bubbles before flipping. Flip and cook opposite side until firm and golden brown. Serve warm with pure maple syrup and enjoy!

Notes

IMPORTANT: Please note that the batter will thicken the longer it sits. With that in mind it's ideal to use a griddle to cook most or all of the batter at once. If you've let it sit and it seems too thick I do not recommend adding more milk to the batter! You will need to use an ice cream scooper (or a spoon) to get the remaining batter out of the blender. Once it’s in the skillet, use a spatula to gently spread it out into a circle. Then cook and flip as normal. They will be extra thick but still delicious.
I recommend using a non-dairy milk that has a decent amount of protein for best results, such as soy milk or oat milk. When you add the vinegar to the milk you should see it "curdle" which creates lactic acid that reacts with the baking soda/powder. That reaction is necessary for the pancakes to rise and have a fluffy texture! A lot of almond milks are watered down and don't have enough protein to "curdle" very well. The only one I've had good results with is Whole Foods brand of almond milk. 
I prefer to make these with coconut oil but I've some reviewers that have made them without and had good results. Just keep in mind they are more prone to sticking to the pan if they're oil-free so you should be willing to experiment if you leave it out. 

Nutrition

Calories: 226kcal, Carbohydrates: 32g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Sodium: 473mg, Potassium: 284mg, Fiber: 4g, Sugar: 9g, Vitamin A: 139IU, Vitamin C: 3mg, Calcium: 114mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!