Start your mornings with a fluffy stack of vegan applesauce pancakes made with oats! All you need is a blender and 20 minutes to make this delicious yet easy recipe.
It is especially great paired with my no-banana peanut butter smoothie or protein coffee to make an ultra-satisfying breakfast. Or turn it into dessert by slathering on some dark chocolate hummus!
This recipe was inspired by a reader who wanted a banana-free alternative to my vegan banana oatmeal pancakes and oatmeal protein pancakes. While I personally love bananas, I know they aren't for everyone, hence the creation of these applesauce oatmeal pancakes!
If you are looking for a higher protein option, I recommend my protein pancakes without banana.
💚Why you will love applesauce oatmeal pancakes
- Moist, thick, and perfectly spiced
- Naturally egg-free, vegan, and gluten-free
- A great way to use up applesauce
- Freezer-friendly, making them great for meal prep
- Packed with slow-digesting oats and fiber to keep you fueled and satisfied
🌾What you will need
- Oats - Either quick or rolled oats will work. Or, you could use equal amounts (by weight) of oat flour instead.
- Milk - Any plant milk will work, be it soy, cashew, or almond milk.
- Applesauce - Unsweetened applesauce is preferred so you have better control over the sweetness. You can either use store-bought or homemade applesauce.
- Maple syrup - Can be substituted with any liquid sweetener.
- Pinch of salt (not pictured) - A tiny amount would enhance the taste of these vegan applesauce pancakes.
See the recipe card for full information on ingredients and quantities.
✨Ingredients substitutions and variations
- Make it gluten-free - Use certified gluten-free oats.
- Vegan apple pancakes - Grate ½ a medium apple, and fold it into your batter. You can also top it with stewed apples.
- Chocolate chips - For extra indulgence, stir in ⅓ cup of chocolate chips of your choice. I usually go with Enjoy Life's dark chocolate morsels.
- Spices - Feel free to add other spices that sound good, such as apple pie spice, nutmeg, or cardamom.
- Toppings - Go wild with the toppings! You could do maple syrup, nut butter, sliced bananas, or berries. I love serving it with savory sides like seitan bacon, vegan Italian sausages, and silken tofu scramble.
🔪How to make vegan applesauce pancakes
Step 1: Add oats to a blender and blend until they are finely ground.
Step 2: Add the rest of the ingredients and blend until everything is just well incorporated.
Step 3: Pour ¼ cup of batter into a non-stick pan. Cook over medium until bubbles start to form and the edges look dry, around 2-3 minutes.
Step 4: Using a flexible spatula, flip it over and cook for 1-2 minutes on the other side. Repeat until batter is used up and enjoy applesauce oatmeal pancakes while warm.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
✔Helpful tips
- Make pancakes without a blender - Replace oats with equal amounts of all-purpose or oat flour by weight. Whisk until everything is just combined.
- Adjust batter consistency - For fluffy pancakes, aim for a thicker batter. If it feels runny, stir in some all-purpose flour, a tablespoon at a time. On the flip side, if it looks too thick or heavy, whisk in a splash of milk to loosen.
- Cook on medium-low to medium heat - This allows pancakes to be properly cooked without burning on the outside.
- Using leftover applesauce - If you have leftovers after making this recipe, use it to make my applesauce overnight oats, applesauce baked oats or applesauce zucchini muffins.
❄️Storing suggestions
Fridge - Leftover vegan applesauce pancakes can be refrigerated for 3-4 days in an airtight container.
Freezer - Store pancakes in a freezer bag, layering a piece of parchment paper between each pancake to prevent them from sticking. They can be frozen for 3 months. Reheat pancakes directly from frozen.
Reheating
- Microwave - Spread pancakes onto a plate (no stacking), and cover with a damp paper towel. Reheat in 15-second bursts, until hot.
- Oven - Preheat oven to 180 C (350 F). Spread the pancakes onto a baking sheet, cover with aluminum foil, and heat for 5-10 minutes.
- Toaster - Pop your pancakes into the slots, and heat until the pancakes are warm.
❔Commonly asked questions
If your pancakes turn out dense and gummy, check if your leavening agents (baking powder and baking soda) are still fresh.
If unsure, do a quick test by adding baking powder to hot water or baking soda to vinegar - it should start to fizz immediately. If there is little to no reaction, it is time to get fresh ones.
Applesauce keeps pancakes moist and tender, while adding natural sweetness. It works perfectly as a replacement for eggs and oil, making a lighter recipe suitable for vegans.
If your pancakes are sticking, it might be due to an old or worn-out non-stick pan. Over time, the delicate layer of non-stick coating can wear off and lose effectiveness.
While investing in a new pan is the best long-term fix, you can grease your pan with a little more oil in the meantime to help prevent sticking.
You can substitute milk in pancakes for water. Pancakes will turn out slightly less rich and flavorful, but the difference is minimal, especially when served with toppings such as nut butters, syrup, or stewed fruits or fruit compote.
📖 Recipe
Healthy Vegan Applesauce Pancakes (made with oats)
Ingredients
- 2 cups oats (use gluten-free if needed)
- 1 cup soy milk or other plant-based milk
- ⅔ cup applesauce unsweetened
- 2 tablespoons maple syrup or another liquid sweetener
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
- Blend oats in a blender until they turn into flour.2 cups oats
- Add the rest of the ingredients and blend until everything is well incorporated. Add a splash of milk if the batter is too thick.1 cup soy milk, ⅔ cup applesauce, 2 tablespoons maple syrup, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
- Grease a non-stick pan with a small amount of oil and heat it over medium heat.
- Pour ¼ cup of batter into the pan. Cook until bubbles start to form and the edges look dry, around 2-3 minutes.
- Flip it over, and cook for 1-2 minutes on the other side. Repeat until the batter is used up.
- Top with toppings of choice and enjoy while warm.
Notes
- Make pancakes without a blender - Replace oats with equal amounts of all-purpose or oat flour by weight. Whisk until everything is just combined.
- Adjust batter consistency - For fluffy pancakes, aim for a thicker batter. If it feels runny, stir in some all-purpose flour, a tablespoon at a time. On the flip side, if it looks too thick or heavy, whisk in a splash of milk to loosen.
- Cook on medium-low to medium heat - This allows pancakes to be properly cooked without burning on the outside.
- Microwave - Spread pancakes onto a plate (no stacking), and cover with a damp paper towel. Reheat in 15-second bursts, until hot.
- Oven - Preheat oven to 180 C (350 F). Spread the pancakes onto a baking sheet, cover with aluminum foil, and heat for 5-10 minutes.
- Toaster - Pop your pancakes into the slots, and heat until the pancakes are warm.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Dara says
Thanks so much for this recipe! These are fantastic, and I think I've been making them since you originally posted the recipe. 🙂 I really could go on and on about the merits of these pancakes.
1. Made from oats, so naturally gluten-free and very hearty.
2. Depending on what you use for toppings, they don't send your blood sugar flying through the roof.
3. This is the only meal my toddler will eat without coercion.
4. and it's really easy to put together, just throw all the stuff in a blender.
The only con for me is that I personally hate standing over the stove to make pancakes, and since these pancakes can burn quite quickly... multitasking is out. Also, I add a little more liquid than the recipe asks for and keep the heat pretty low (especially if using a cast iron skillet).
I've tried to make a sheet pan version of these - they weren't nearly as good. If ever you figure out how to make that happen, you'll be my hero forever.
Thanks again!
Katherine says
The flavor is amazing. I am not a pancake experts, so it took me a while to figure out the thick vs thin batter and the right temp use. I would go thinner on the batter than you think, as the oats absorb the liquid over time. I will make again with more plant milk.
Tina Gonnermann says
I always cook pancakes in a 350 degree oven on a parchment lines cookie sheet. Just keep an eye on them and flip them over the same as you would in a fry pan. They turn out wonderful and you don't need oil.
Meesha says
Thanks for sharing! I am glad to hear that. 😁
Cheryl says
My husband never liked pancakes, always said they were “too heavy”, but I had leftover applesauce and decided to make this recipe. Not only did he love them, but he has had me make them three times since! Last night we made a triple batch and he plopped blueberries into each pancake as it cooked on the griddle. Once they cooled we bagged them and put them in the freezer and he eats them most mornings with a little butter and maple syrup. Simple to make, vegan, heart healthy, and the best tasting pancakes we have ever had.
Meesha says
Thank you for your kind comment! I am really thrilled to hear that.😁
Yls says
Delicious and easy to make! I was so happy to find a healthy pancake recipe without bananas!
Meesha says
Really happy to heat that😊
Sherrie Frayer says
These sound great, but they are not oil-free if you coat the pan with oil. In a good non-stick pan, could they cook without the oil?
Meesha says
Yes, they can be made without oil. Just make sure to use a good pan!😁
Teresa Toscani says
Made this for breakfast this morning & it was easy to prepare, quick and very yummy! I added some fresh rasberries & blackberries to top with a drizzle of extra maple syrup! So delicious will definitely make again!!!!