Vegetarian Oatmeal Pancake Recipe

Healthy Plant-Based Breakfast Recipe

By: Kristen Sunstrum, Dietetics Student at McGill University:  Instagram: @sunsandseeds)

A great way to change up your breakfast routine – oatmeal in pancake form!

This vegan breakfast makes a great filling and nutritious alternative to normal flour pancakes that will leave you full of energy way past lunchtime. Add any kinds of fruits and nuts on-hand for toppings and use up those overripe bananas!

Fun fact:  Oats are often an underrated source of plant-based proteins, containing about 10 grams of protein per cup. Oats are not a complete protein, so if you are vegetarian be sure to pair this recipe with other sources of protein such legumes like peanut butter, and seeds such as hemp, chia or flax.

Prep Time: 15 mins
Cook time: 10 mins
Makes 4 small to medium sized pancakes

Ingredients:

1 tbsp coconut oil

1 cup quick oats

2 tbsp chia seeds

1/3 cup soy milk

2 tsp cinnamon

¼ tsp apple cider vinegar

¼ tsp baking soda

Pinch of sea salt

1 large ripe banana

Peanut butter, fresh banana and strawberries for topping.

Directions:

1. Add coconut oil to large frying pan and heat over medium-low heat.

2. Add all ingredients minus the peanut butter, fresh banana and strawberries to a food processor or blender. Blend until the batter reaches a thick put pourable texture. (Oatmeal based batter will be thicker than normal pancake batter).

3. Test your pan with a small splash of water, if it sizzles the pan is ready. Add about 1/3 cup of batter for each pancake. Cook for 5-7 minutes on each side.

4. Top with peanut butter and fresh fruit. Serve immediately and enjoy!

Nutritional Facts

(Per pancake including peanut butter and fruit topping)

172 Calories
7 g Fat
24 g Carbohydrates
5 g Protein

We hope you enjoyed this plant-based vegetarian oatmeal pancake recipe!

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