Since my husband and I are moving to Belgium, we decided to take a few weeks in the States to see friends and family before beginning out new jobs. I’m staying at a lovely home on a lake in Coventry with my dear friend, Heather. Several months ago she posted a link to a recipe for Oatmeal Pancakes on her Facebook page. I followed the link, and the next Saturday we made these delicious pancakes!

When we were halfway through with breakfast, I said, “We really ought to take a photo of these so I can share this on my blog!” That’s why half of My Good Husband’s pancakes are gone…already eaten.

We aren’t truly vegans, but I do try to make adjustments to recipes to make them healthier…so here’s my vegan adjustments to this recipe. If you’re not vegan, I’m sure you’ll love them this way, or just follow the original recipe.

Vegan Oatmeal Pancakes

Yield: Makes 4-6 pancakes, depending on size


  • 1 C. (100 g) quick oats (whole rolled oats might work just as well but I would let the mixture set a little while so the whole oats have time to soak up some of the liquid)
  • 1/3 C. (45 g) flour
  • 1 T. sugar
  • 1 T. ground flax seed
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. cinnamon (optional)
  • 1 C. (250 ml) soy milk or almond milk with 1 T. white vinegar
  • 1 T. vegetable oil


  1. Stir the dry ingredients all together to combine.
  2. Add the milk and oil; stir lightly and quickly.
  3. Fry on a hot griddle. We have a very heavy cast iron griddle that doesn't require any shortening to keep them from sticking. You may need to add a little butter or oil to your pan before frying them. Butter will brown the pancakes better--but vegetable oil works fine too.
  4. My favorite toppings are peanut butter, sliced bananas and syrup.


  1. 5-14-2013

    I want to try these!

  2. 5-15-2013

    Sounds like a recipe that I will be trying, and I know we will enjoy it.
    We do try and eat healthy.
    Thnaks for sending the wonderful recipes
    Do enjoy your summer in the States with friends and family…

  3. 5-18-2013

    These look great! You need to have a Pinterest button on your blog so your recipes can be pinned to pinterest boards. Makes it so much easier to find them.

  4. 6-13-2013

    Tried it all i got was “grilled” goo

    • 6-14-2013

      I’m sorry you were not successful. I just made them again last week and they came out great-again. I think a key is to let them cook long enough on one side before flipping them over. I made them exactly according to the recipe here. Maybe you should try once more…

    • 8-10-2020

      Me too-just a lump of oatmeal in a watery pool. Wasted almond milk.

      • 8-10-2020

        Sorry they didn’t work for you. I’ve made them a number of times, always successfully. Let the batter rest a few minutes before frying them; the oatmeal needs to soak up some of the milk. Then, don’t flip them before they’re browned (just lift an edge to peek).

        • 8-15-2013

          Patience is definitely the key to these. I took your advice and let the batter rest a few minutes after mixing and waited until they were very brown to flip.

  5. 8-15-2013

    I made these yesterday! I did some substitutions…for the flax I used Chia seed.It has a more neutral flavor. I used apple cider vinegar instead of white and melted earth balance instead of vegetable oil. I added 3T apple sauce for moisture, 1/2 tsp vanilla extc.and 1/8 tsp pink sea salt. The part flavor was extraordinary! Problem was they were flat. I knew from experience that 1/2 tsp baking powder should probably be increased to 1 or 2 tsp to get a fluffier pancake.Other than the additions and subs I did everything else according to the recipe. Thinking about whipping some up right now! Great recipe!

  6. 8-16-2013

    I tweaked the recipe again! This time I put the cup of oatmeal into my kitchen ninja and made oat flour. I used 1 tsp of baking soda instead of 1/2.The result was a pancake that rose a little more than the ones I made with 1/2. Delicious oat flavor. A real pancake not gooey out funny shaped.

    • 8-16-2013

      Oh the joys of cooking! Isn’t it fun tweaking recipes here and there to suit your taste-or what you have on hand? Bravo for your efforts! Glad they worked for you too!

      • 9-3-2021

        Used whole oats, added another 1/4 c. of flour and let the batter rest.
        That solved the “runny batter” issue. Will make them again!

        • 9-4-2021

          Good idea to add a bit more flour. I often do that in Europe, but that’s because the flour here is different…however, it does help cookies hold their shape better so I’m glad it was a help with the pancakes too!

  7. 9-23-2013

    The pancakes came out just amazing!!! I followed the recipe just as it said. I left the mixture sit for 15 minutes since it takes a bit longer to the oat to get really soaked in the milk. It was not necessary to add anything. <3<3 😀

  8. 3-12-2020

    I just made these pancakes and, because I didn’t have them, I didn’t add the baking soda or powder and they turned out great! They were a little burned, but that was pilot error. And I didn’t even get to finish them, so I now have something to eat for breakfast tomorrow or later on tonight! I’ve been trying to not eat as much eggs and I’m happy to have found a recipe that still allows me to make oatmeal pancakes! I’ll definitely recommend this recipe to others!

    Thanks for the recipe!


  9. 3-22-2014

    What could I use as a substitute for flax seed? Egg substitute? Thanks

    • 3-22-2014

      Yes, you can substitute an egg for the flax seed. Enjoy!

  10. 4-6-2021

    Thank you for the recipe! These were amazing. The only problem I had was that they stuck to the pan despite my coating it with vegetable oil. They weren’t pretty but they were SO tasty!

    Do you cook them on high or medium? Maybe my pan was too hot?

    • 4-6-2021

      Glad you enjoyed them! Sorry they stuck. I use a very heavy griddle with a good finish on it. I don’t think it’s silverstone but non-stick finish. It was not a cheap griddle, but worth the investment as things don’t stick to it. I would say I use a medium-high heat for pancakes.

      • 4-18-2014

        Thanks Debbie! I will experiment and maybe invest in a new pan.

  11. 4-20-2014

    I’m a “bee-gan” (I do use honey, so some may not consider me a true vegan), and know that using flax meal to substitute egg is great in vegan baking! To get an egg like consistency, though, you must combine 1T. of flax meal with 3T. of warm/hot water. That ratio is 1 “flax egg”. This may help with the consistency of the batter as well! I look forward to trying these out, they sound (and look!) delicious!

    • 4-21-2014

      Anna, I’ve found that there’s enough liquid in the recipe that I didn’t need an additional 3 T. of water to replace the egg, though you’re right that that is usually the ratio used to replace one. Enjoy!


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