nutritional information

Per Serving (2 pancakes):

  • Calories: 196
  • Protein: 6 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 280 mg
  • Fiber: 4 g
  • Sugar: 5 g

Vegan Oatmeal Pancakes

Vegan Oatmeal Pancakes

Serves 4

30 minutes or fewer

As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes: “My mom taught me to substitute a little vinegar in milk when there was no buttermilk in the house, and the cider vinegar in soymilk here has the same effect of lending a little zing.”
  • ¾ cup Silk Original Soymilk
  • 2 tsp. Bragg Unfiltered Organic Apple Cider Vinegar
  • 1 Tbs. Now Real Food Maple Syrup, plus more for drizzling, optional
  • 2 tsp. canola oil, plus more for oiling pan
  • ½ cup Now Real Food Rolled Oats
  • ½ cup whole-wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt

1. Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.

2. Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.

3. Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides. Drizzle with maple syrup, if using.

September 2013 p.68

you might also like


What do the asterisks on above recipe mean. BTW, agave sold in supermarkets is not real agave so I've heard

Lelia - 2014-03-23 00:59:37

Hi Mary, how can I make whole wheat flour taste a little less grainy on pancakes? I am used to a smoother consistency.

Michelle Angeli Fernandez - 2014-03-21 23:19:00

I've read over the recipe three times after I made them, and other than tripling the quantities and substituting almond milk for the soy milk, I am certain that I followed it exactly - but these pancakes were TERRIBLE. Very salty, with a bitter baking soda aftertaste. My kids refused to eat them and I had to throw the entire (tripled!) recipe in the garbage. I'm not sure what happened here, as it seems other commenters had more luck with them.

Kate - 2014-03-20 12:29:56

My husband and I like these a lot! I used un-sweetened almond milk and put a dash of cinnamon in the batter! We each had 2 pancakes and I have leftovers for tomorrows breakfast!

Robin - 2014-02-23 15:04:05

Doubled the recipe and got four, fluffy, very thick yummy pancakes. Also used vanilla soy milk and put strawberries in the batter. Ran the oat mixture through the blender to fool the kids. Was a hit!

Kit - 2014-01-30 00:38:17

Try these

Shelly - 2014-01-24 07:33:07

wuantities aren't correct and it makes literally just 4! pancakes. less baking soda and more milk is needed for viscosity.

danny - 2013-12-21 13:22:13


Roxana - 2013-11-18 03:23:36

These didn't work for me. There was a baking soda taste to the finished pancakes and the recipe didn't make very many. Maybe I'll try again...but all I did was sub almond milk for soy.

Stella - 2013-10-13 13:45:51

Hi Beth F and J Morley: We goofed in the original recipe when we called for steel-cut oats—use old-fashioned rolled oats instead (corrected above)!

Tami Fertig, VT Associate Editor - 2013-10-01 22:41:30

Those of you who used Steele Cut Oats need to read the recipe again. It calls for Rolled Oats!! That might help a bit. I am looking forward to making this recipe very soon. I will use almond milk as I don't eat soy.

Colleen - 2013-09-25 17:23:50

Yum. :) I used rolled oats as called for in the recipe, and these came out pretty good. My little guy (3 1/2 years old) ate it right up. I followed the recipe almost exactly - only added a bit more non-dairy milk to thin the batter slightly. Next time, I'll sub applesauce for the oil to make it even healthier. Thanks for posting this recipe!

Hannah - 2013-09-25 00:51:02

These are awesome! I made a few changes: I'm not wild about steel cut oats so I used rolled oats (maybe that's why I didn't have the problems from other comments); I love coconut vinegar so I used that in place of apple cider vinegar; I don't use soy milk so I replaced that with Flax milk; I don't use canola oil so I replaced that with grapeseed oil. The result was fantastic. They were so good that I took the extras to work and ate them cold for lunch. I have business travel this week and am making a batch to take with me.

Jodie K - 2013-09-15 19:14:13

I like the recipe but next time I will soak the oats overnight and add more soymilk to the batter

Claudia Escoto - 2013-09-02 13:34:55

This was the worst recipe from VT that I've ever made. The batter was too thick, the steel cut oats do indeed stay hard and the resulting pancakes were heavy, dense and not tasty. Had to throw the whole batch out.

beth f - 2013-08-28 16:18:19