Best 3 The Best Vegan Oat Walnut Waffles Or Pancakes Recipes

Indulge in a delectable culinary experience with our curated collection of the best vegan oat-walnut waffles and pancakes. These recipes offer a delightful symphony of flavors and textures, perfect for a wholesome and satisfying breakfast or brunch. Crafted with wholesome ingredients, our oat-based creations are not only incredibly delicious but also cater to various dietary preferences, ensuring everyone can relish in this delightful treat. From classic waffles with crispy edges and fluffy interiors to tender pancakes bursting with nutty goodness, our recipes promise a delightful morning meal that will tantalize your taste buds. Whether you prefer a sweet or savory indulgence, our diverse selection has something for every palate. Explore the culinary delights of our vegan oat-walnut waffles and pancakes and embark on a journey of flavors that will leave you craving more.

Here are our top 3 tried and tested recipes!

OATMEAL PANCAKES

Oatmeal Pancakes image

The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

Provided by Erin Clarke / Well Plated

Categories Breakfast

Time 40m

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
2 cups old-fashioned oats (, divided (or quick oats; do not use steel cut or instant))
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

Steps:

If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
Serve hot with desired toppings.

Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY

The Fluffiest Vegan Pancakes Recipe by Tasty image

Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup

Provided by Merle O'Neal

Categories Breakfast

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup, to serve

Steps:

In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
When the top begins to bubble, flip the pancake and cook until golden.
Serve warm with maple syrup.
Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams

VEGAN OAT AND WALNUT PANCAKES

Vegan Oat and Walnut Pancakes image

Posted in response to a request for vegan breakfast ideas, these pancakes include no dairy and no eggs...perfect for a healthy vegan breakfast. From the moosewood cookbook.

Provided by Pepper Monkey

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup unbleached white flour
1/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup chopped walnuts
1/4 cup quick-cooking oats
1 1/3 cups soymilk (plain or vanilla flavored)
1 tablespoon vegetable oil
1 teaspoon maple syrup or 1 teaspoon sugar

Steps:

In a large bowl, sift flours and all dry ingedients together.
In another bowl mix wet ingredients.
Make a well in the middle of the dry ingredients and pour in wet ingredients.
Stir to combine.
Oil a griddle and pour about 1/4 cup of batter for each pancake.
Cook until golden brown on both sides.

Tips:

For a crispier waffle or pancake, cook over medium heat and don't overcrowd the pan.
If you don't have a waffle maker, you can cook these in a lightly oiled pan over medium heat.
To make these gluten-free, use gluten-free oats and flour.
These waffles or pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
To reheat, simply pop them in the toaster or microwave until warmed through.

Conclusion:

These vegan oat walnut waffles or pancakes are a delicious and healthy way to start your day. They're packed with nutrients and flavor, and they're easy to make. Whether you're looking for a quick breakfast or a special brunch dish, these waffles or pancakes are sure to please.