Healthy Vegan Applesauce Pancakes (made with oats)

Stack of applesauce pancakes on a plate with a fork with jar of coffee in the background.

5 from 12 votes

Healthy Vegan Applesauce Pancakes (made with oats)

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: servings (3 pancakes/serving)

Calories: 212kcal

Author: Meesha

Equipment

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

US Customary - Metric

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

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.

Storing - Refrigerate leftover pancakes for 3-4 days in an airtight container. You can also freeze them in freezer bags. Place a piece of parchment paper between each pancake to prevent sticking.

You can reheat pancakes straight 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.

Nutrition