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Whole Wheat Oatmeal Pancakes

What you need: 
  • 3/4 Cup quick - cooking oats
  • 1 1/2 Cups plus 2 tablespoons vegan buttermilk
  • 3/4 Cup whole - wheat flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp grated nutmeg
  • 1/2 tsp salt
  • 1 Large egg replacer
  • 2 Tbsp vegan butter, melted
  • 1 Tbsp packed brown sugar
  • Accompaniment: sliced bananas or blueberries
What you do: 
  1. 1.  To make vegan buttermilk, mix 1 tbsp of lemmon juice per cup of soymilk. I had that mixture sit for 10 min before step 2.
  2. 2.  Soak oats in 3/4 cup vegan buttermilk for 10 minutes.
  3. 3.  Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  4. 4.  Stir egg replacer (I used tbsp of ground flax to 3 tbsp of water and have it sit for a few minutes to gel up), vegan butter I used Earth Balance), brown sugar, remaining 3/4 cup plus 2 tablespoons vegan buttermilk, and oat mixture into dry ingredients until just combined.
  5. 5.  Heat a griddle over medium heat until hot and lightly brush with oil. 
  6. 6.  Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. 
  7. 7.  Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
  8. This was how I adapted a favorite non vegan recipe from Epicurious. Whole family including my 5 & 11 year olds love it. The kids prefer this pancake over all others.
Preparation Time: 
20 min or less
Cooking Time: 
2-3 minutes
Recipe Category: 


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