Simple Oatmeal Pancakes

Watch How to Make it here

Recipe starts at 03:13

My go-to breakfast favourites in one recipe: oatmeal and pancakes.

These gluten-free pancakes are fast to whip up and freeze super well. Perfect to make on the weekend and enjoy throughout the week!

For a complete meal, have it with some creamy nut or seed butter , or creamy plant-based yogurt.


Simple Oatmeal Pancakes

Recipe PDF

▸ ▹ Vegan, soy-free, nut-free, gluten-free

Yield: 8 pancakes Prep Time: 5 min Cook Time: 20 min Total Time: 25 min


2 cups old-fashioned rolled oats (GF if desired)

1 cup (250 mL) unsweetened plant-based milk

1/3 cup (100 g) apple sauce*

2 Tbsp (30 mL) maple syrup

1 Tbsp (15 mL) coconut oil, melted

1 tsp (4 g) baking powder

2 tsp (8 g) ground cinnamon

1 tsp (5 mL) pure vanilla extract

1/2 tsp salt

1 Tbsp (15 mL) coconut or vegetable oil, if needed

Optional Toppings

Pomegranate seeds

Maple syrup

Coconut yogurt

Fresh figs

Chopped pistachios


  1. In a food processor, blend the oatmeal into a flour.

  2. Combine all the ingredients in a bowl.

  3. Preheat a large frying pan on medium-high heat. If your pan isn't non-stick, add a small bit of oil, and when hot, spoon about 1/4 cup of batter onto the pan and let cook. Flip when the top of the pancakes are bubbly and the sides look firm, about 2-3 minutes. Cook the other side for another 2-3 minutes.

  4. Top with desired toppings and enjoy.


  1. *If you don't have apple sauce, you can substitute it with 1 small mashed banana instead.

  2. Storage: keep in an air-tight container for up to 3 days, or freeze with pieces of parchment separating the pancakes and reheat when desired. Frozen, these can last up to two months.


Did You Try This Recipe?

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❤ Sadia

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