Gluten-free Vegan Oat Pancakes ( nut-free )
1-bowl nut-free gluten-free vegan oat pancakes with just 5 ingredients. Healthy and delicious, with a heart full of chocolate, perfect for Valentine's Day and served with raspberries and coconut whipped cream.
Porzioni 9 pancakes
- 2 cups - 180g oat flakes certified gluten-free if needed
- 1 cup 2 tbsp -280ml dairy-free milk I recommend plain unsweetened almond milk or soy milk
- 2 tbsp maple syrup
- 1-2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp coconut oil or seed oil
- a pinch of salt
- 1 tsp apple cider vinegar o lemon juice, optional
- dark chocolate chips about 1 tsp per pancake
- Maple syrup
- Fresh raspberries
- Coconut whipped cream
- Vegan Chocolate chips
- Almond butter
Process oats in a blender or until you have fine oat flour. It’ll take 30-60 seconds.
Add the remaining ingredients to the blender ( except for the chocolate chips ) and blend until smooth.
Heat a non-stick pan over medium-low heat and lightly grease with the coconut oil. (You might need to decrease the heat of the skillet to medium-low / low once it's hot as to not burn the pancakes.)
Once hot, spoon 2-3 tablespoons of the batter onto skillet. Cook until the surface of pancakes have some bubbles and the edges appear dry and darken ( about 2-3 minutes). Flip pancakes and cook until browned on the underside ( about 2 minutes more).* Don’t cook more than 2-3 pancake at a time. You can add chocolate chips to the batter at this point. Make sure to push and hide them into the batter so the chocolate won’t burn + you’ll get the wow effect!
Transfer cooked pancakes to a baking sheet or plate and keep warm in the oven if you like. Continue cooking until all batter is used up - grease the pan with oil as needed.
Serve pancakes with toppings such as additional fruit, chocolate chips, almond butter, coconut whipped cream and maple syrup.
How to store the Gluten-free Vegan Oat Pancakes
Store cooled leftover pancakes (without toppings) in a container. Will keep in the refrigerator up to 4 days. Reheat before serving.
*I used these heart-shaped molds to make Valentine’s Day pancakes