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Fluffy Vegan Oatmeal Whole Wheat Pancakes
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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
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 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

Instructions

  • Start by whisking together the whole wheat flour, rolled oatmeal, baking powder, cinnamon, and sea salt in a large bowl and set aside.
  • In a separate bowl, add the Almond milk, vanilla extract, maple syrup, whisking everything together until well combined.
  • 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".
  • 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.
  • Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.
  • 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. 
  • Bon Appetite!

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.