Easy Blender Vegan Oat Pancakes
Pancakes for breakfast are one of my simple joys to start any day. Making them usually means I have a little more time than the usual on my hands–and I love tasty lazy mornings. These blender oat pancakes are the quickest, cleanest, macro-friendly batch I've made yet. They're incredibly satisfying that they'll keep you feeling filled and nourished through later in your day. Unlike regular pancakes that are primarily made with white flour, milk and butter–these are made with nutrient rich oats (not too much!) and only a quarter of a banana. Top yours with pure apple butter and a raw almond butter drizzle like I did, add some wild blueberries to your batter, or invent your own combination with fruits or fixings you love most! The combinations are endless, this batter is a great base for any and all pancake lovers.
Easy Blender Oat Pancakes
by Sarah Farsh August 9, 2022
*makes x3 regular size pancakes
- 1/2 cup rolled oats
- 1/2 cup tofu
- or 1 egg
- or egg replacement (flax meal and water mix)
- or 1 tbsp chia seeds
- 2 tsp baking powder (for fluffier pancakes, use less for thinner pancakes)
- 1 tsp good cinnamon
- 1 tsp pure vanilla bean powder
- 1/2 cup water (use a little more for thinner, a little less for thicker)
- add ons: wild blueberries, pure apple butter, raw almond butter
Blend rolled oats, tofu (or replacer), baking powder and water together in a blender to make pancake batter. Mix in optional blueberries towards the end so you keep some fruit whole. Warm up a non-stick skillet to medium heat and poor 1/3 of the batter from blender into skillet. When all sides scrape off pan easy with spatula, and the center is bubbled, it's safe to flip. Continue x2 more times–batter makes about x3 pancakes. Top each pancake with pure organic apple butter and raw almond butter for a nutrient rich and delicious treat! Cherry compote, wild blueberry sauce with lemon zest or good old fashioned chocolate chips are all wonderful editions as well. Enjoy!