Best 4 Vegan Oat And Walnut Pancakes Recipes
Indulge in the wholesome goodness of vegan oat and walnut pancakes, a symphony of flavors and textures that will tantalize your taste buds. Crafted with a harmonious blend of rolled oats, ripe bananas, creamy almond milk, and a touch of pure maple syrup, these pancakes embody a delightful balance of natural sweetness and nutty richness. Enhanced with plump walnuts, each bite offers a symphony of flavors that will leave you craving more. Served with an array of toppings like fresh berries, sliced bananas, or a dollop of vegan yogurt, these pancakes are a delightful treat for breakfast, brunch, or even as a satisfying snack. Embrace the goodness of wholesome ingredients as you embark on this culinary journey, savoring the perfect balance of flavors and textures in every bite of these vegan oat and walnut pancakes. Additionally, the article provides variations for those with gluten sensitivities, offering buckwheat and almond flour alternatives to cater to various dietary needs. Furthermore, a step-by-step video guide is included to ensure a perfect pancake-making experience, guiding you through the process with ease.
Let's cook with our recipes!
OATMEAL PANCAKES
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
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 BEST VEGAN OAT & WALNUT WAFFLES (OR PANCAKES)
Our Sunday tradition entails that my hubby make waffles for me and the boys (3 and 5). We tried this recipe this morning and it was the BEST waffles he's made by far! This recipe is from Moosewood Resturant and is listed exactly as they wrote it. Here are my adaptions: We omitted the walnuts due to allergies. We used all unbleached flour. We decreased the soy milk by 1/3 cup and added a glob of vanilla yogurt instead. We used sugar instead of maple syrup. Lastly, we doubled the recipe for the four of us because we love leftovers for the next morning! (though I only added one tbsp of oil instead of two) This could be used for pancakes also. Follow-up: since posting this recipe, I tried as pancakes. While the taste was good, I prefer the waffles.
Provided by Zenmaria
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
- In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
- In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
- make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
- Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
- After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
- Preheat waffle iron and lightly oil to prevent sticking.
- Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.
VEGAN OAT AND WALNUT PANCAKES
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
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.
VEGAN OATMEAL PANCAKES
Make and share this Vegan Oatmeal Pancakes recipe from Food.com.
Provided by vegfreak
Categories Breakfast
Time 13m
Yield 3-4 medium pancakes, 1 serving(s)
Number Of Ingredients 6
Steps:
- Grind oats using a blender into a flour.
- take the oat flour and put it in a bowl, mix in the cinnamon, baking powder, salt, and sugar. Then add the water ( you can use milk or soy milk, rice milk, whatever). Now is the time to add in extras like extracts.
- Mix until well combined, lumps are OK.
- If your using any kind of fruit gently fold in,.
- Heat a griddle and spoon out some of the mixture, let cook until bubbles appear and pop at the surface and it will lift without falling apart.
- Gently flip and let throughly cook through about 1-2 minutes.
- Keep warm.
- YUMMY!.
Nutrition Facts : Calories 139.1, Fat 1.8, SaturatedFat 0.3, Sodium 340.8, Carbohydrate 28.3, Fiber 3.4, Sugar 8.7, Protein 3.6
Tips:
- Use ripe bananas: Overripe bananas add natural sweetness and moisture to the pancakes, reducing the need for added sugar.
- Control the thickness: Adjust the amount of almond milk or water to achieve the desired pancake thickness. A thicker batter will yield fluffier pancakes, while a thinner batter will result in thinner, crispier pancakes.
- Don't overmix the batter: Overmixing the batter can result in tough pancakes. Mix just until the ingredients are combined and no large lumps remain.
- Use a non-stick skillet: A non-stick skillet will prevent the pancakes from sticking and tearing, making them easier to flip.
- Cook the pancakes over medium heat: Medium heat ensures that the pancakes cook evenly without burning the outside.
- Flip the pancakes only once: When bubbles start to appear on the surface of the pancake and the edges begin to look dry, it's time to flip. Flipping too early can result in the pancake breaking apart.
Conclusion:
These vegan oat and walnut pancakes are a delicious and nutritious breakfast option that is easy to make. They are packed with flavor from the oats, walnuts, and banana, and they are naturally sweetened with maple syrup. The pancakes are also gluten-free and dairy-free, making them suitable for people with dietary restrictions. Serve them with your favorite toppings, such as fresh fruit, nuts, or syrup, and enjoy a hearty and satisfying breakfast that will keep you energized throughout the day.
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