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4.92 from 25 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
Course: Breakfast
Cuisine: American
Servings: 6 pancakes
Calories: 226kcal

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