Healthy Oat Pancakes
Gluten-Free & Protein-Packed
These wholesome oat pancakes are a breakfast favourite—fluffy, filling, and full of plant-based protein.
Naturally gluten-free, dairy-free, and sugar-free, they’re quick to make and loved by the whole family (especially my Canadian husband!).
Prep
20 mins
Cook
25 mins
Total
45 mins
Serves
2 ppl
Ingredients:
Pancakes batter:
1 cup of Oats (100 gr)
160 ml of Soy Milk
2 tsp of Baking Powder
1/4 tsp of Bicarbonate of Soda
½ tsp of Apple Cider Vinegar
½ tsp of pure Vanilla extract
1 tsp of Date or Maple Syrup
Cashew Cream:
½ cup of Cashews (soaked)
½ Tbsp of Date or Maple Syrup
60-75 ml of filter water
Instructions step by step:
Step 1 – Start by blending the oats into a flour in a hight speed blender.
Step 2 – Mix in the Baking Powder and Bicarbonate of Soda.
Step 3 – Add the wet ingredients, Plant Milk, Apple Cider Vinegar, pure Vanilla Extract and Maple Syrup.
Step 4 – Incorporate well without over mixing. Let the pancake batter rest for 15-30 mins.
Step 5 – While we wait for the batter, add the 3 cashew cream ingredients to a high speed blender. Start by adding 60ml of water and add the remaining 15ml if needed.
Step 6 – When you reach a smooth and consistence cream, poor it into a bowl and reserve to use later.
Step 7 – In a medium hot pan add a few drops of oil, let it get hot for a few mins and add 1 and ½ Tbsp of pancake batter.
Step 8 – Cook for 3-4 minutes, until the edges start to dry out and you can see the bottoms are golden brown. Carefully flip. Cook on the other side for a total of 2-3minutes, swirling any remaining oil around the edges.
Step 9 – Repeat with the remaining batter, adding a few drops of oil in between. To keep pancakes warm, add to a wire rack and keep in the oven at 95ºC until ready to eat.
About these Ingredients:
Oats: I use organic jumbo oats for a hearty texture, but any oats work. Naturally gluten-free, oats are nutrient-dense, rich in fibre, complex carbs, protein, and healthy fats—making them perfect for a satisfying, plant-based breakfast.
Apple Cider Vinegar & Baking Powder: This combo helps your pancakes rise! When mixed, the acid in the vinegar reacts with the baking powder, creating bubbles that make your pancakes light and fluffy. It’s a natural, egg-free way to add lift to vegan batters.
Hemp Seeds: Hemp seeds, or hemp hearts, are packed with nutrition. They have a mild, nutty flavour and are rich in essential omega-3 and omega-6 fatty acids. With over 25% of their calories coming from high-quality protein, they’re an excellent plant-based protein source.
Plant Milk: I’m using unsweetened soy milk, but any plant milk works here.
Serving Suggestion: Top with a tablespoon of cashew cream, your favourite fruit, and a sprinkle of hemp seeds. Stack and drizzle with maple syrup for extra sweetness.
Healthy Oat Pancakes
Equipment
- 1 High speed blender
- 1 frying pan
Ingredients
For the Oat Pancakes
- 1 cup Jumbo Oats (100 gr)
- 160 ml Soy Plant Milk
- 2 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp pure Vanilla extract
- 1 tsp Date or Maple Syrup
For the Cashew Cream
- 1/2 cup Cashews (soaked)
- 1/2 Tbsp Date or Maple Syrup
- 60-75 ml filter water
Instructions
- Start by blending the oats into a flour in a hight speed blender.
- Mix in the Baking Powder and Bicarbonate of Soda.
- Add the wet ingredients, Plant Milk, Apple Cider Vinegar, pure Vanilla Extract and Date Syrup.
- Incorporate well without over mixing. Let the pancake batter rest for 15-30 mins.
- While we wait for the batter, add the 3 cashew cream ingredients to a high speed blender. Start by adding 60ml of water and add the remaining 15ml if needed.
- When you reach a smooth and consistence cream, poor it into a bowl and reserve to use later.
- In a medium hot pan add a few drops of oil, let it get hot for a few mins and add 1 and ½ Tbsp of pancake batter.
- Cook for 3-4 minutes, until the edges start to dry out and you can see the bottoms are golden brown. Carefully flip. Cook on the other side for a total of 2-3minutes, swirling any remaining oil around the edges.
- Repeat with the remaining batter, adding a few drops of oil in between. To keep pancakes warm, add to a wire rack and keep in the oven at 95ºC until ready to eat.
Notes
- protein pack |
- healthy breakfast |
- oats |
- vegan |
- pancakes
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