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Fluffy Vegan Oatmeal Whole Wheat Pancakes
5 from 2 votes

Fluffy Vegan Oatmeal Whole Wheat Pancakes

These Fluffy Vegan Oatmeal Whole Wheat Pancakes are the perfect way and healthy way to kick start your day! Completely fluffy and oil-free, these pancakes are truly irresistible. For Valentine's Day, add a few slices of fresh strawberries and chopped walnuts and you have yourself a romantic breakfast dish. Made in just a few short steps and under 10 minutes.

Course: Breakfast, Brunch
Keyword dairy-free, fluffy, healthy, holiday, oatmeal, pancakes, vegan, whole wheat
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 servings
Creator Shanika | Orchids + Sweet Tea


  • 1 cup organic whole wheat flour (I use Bob's Red Mill)
  • 1/2 cup organic rolled oats (I use Bob's Red Mill; GF version if preferred!)
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup Almond milk (I use Califia Farms; You can use your fave plant-based milk!)
  • 2 Tbsps pure maple syrup (See Notes!)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • handful of Fresh strawberries, sliced
  • 1/3 cup chopped walnuts, optional


  1. Start by whisking together the whole wheat flour, rolled oatmeal, baking powder, cinnamon, and sea salt in a large bowl and set aside.

  2. In a separate bowl, add the Almond milk, vanilla extract, maple syrup, whisking everything together until well combined.

  3. Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. **Try not to Over-mix.** Once fully combined let the batter sit for 2-3 minutes, so that ingredients can "activate".  NOTE: Batter should be thick, but slightly 'liquidy"; if not, add a few Tbsps more of Almond milk until consistency is "in-between".

  4. Add a thin slice of vegan butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.

  5. Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

  6. To serve, stack pancakes onto one another and add a few slices of fresh strawberries along with chopped walnuts (optional) on top and lightly drizzle with maple syrup, if desired. 

  7. Bon Appetite!

Tips | Notes:

STRAWBERRY COMPOTE: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally.

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.