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Easy recipe for fluffy Vegan Breakfast Pancakes. They are the perfect healthy weekend treat. Made with oats & naturally sweetened with maple syrup. Best enjoy them with fruity strawberry compote or decadent chocolate sauce. Heavenly! | inlovewithbliss.com #vegan #pancake #easy #healthy #breakfast

Perfect vegan Breakfast Pancakes

My fluffy, vegan breakfast pancakes are the perfect healthy weekend treat. They are made with oats & naturally sweetened with maple syrup. Best enjoy them with fruity strawberry compote or decadent chocolate sauce.

[:de]Kategorien[:en]Course Tags[:] Breakfast, Dessert
[:de]Gerichte[:en]Cuisine Tags[:] American
Tags dairy-free, easy, naturally sweetened, oats, plant-based, vegan
[:de]Vorbereitungszeit[:en]Prep Time[:] 10 minutes
[:de]Garzeit[:en]Cook Time[:] 30 minutes
[:de]Gesamt[:en]Total Time[:] 40 minutes
[:de]Portionen[:en]Servings[:] 25 small pancakes


For the pancakes:

Dry ingredients:

  • 1 cup | 100 g oats
  • 1,5 cup | 150 g wheat or spelt flour
  • 1 Tbsp nutritional yeast
  • 1 Tbsp soy flour (optional)*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground vanilla**
  • 1 pinch of salt

Wet ingredients:

  • 2 cups | 450 ml oat milk
  • 2 Tbsp maple syrup


  • virgin coconut oil for frying

For the strawberry compote:

  • 9 oz | 250 g strawberries fresh or frozen (thawed)
  • 1 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 1 Tbsp apple juice
  • 1/2 tsp arrowroot powder


For the pancakes:

  1. Put the oats in a food processor and process for about 1 minute. They should be a kind of coarse flour then. 

  2. Mix all the dry ingredients together in a large bowl and stir briefly with a whisk.

  3. Next, add the oat milk and maple syrup to the flour mixture and stir with the whisk until a smooth dough is formed.

  4. Heat about 1 tsp of coconut oil in a large, coated pan and add 3 pancakes (1 Tbsp of dough each) to the pan.
    medium heat, little holes should start forming on the surface of the pancakes after 1-2 minutes. Now you can gently flip the pancakes and bake them for another minute until they are golden brown on both sides.

  5. Put the finished pancakes on a plate and repeat the process until your pancake dough is used up. Enjoy!

For the strawberry compote:

  1. While the pancakes are baking, put the strawberries in a small saucepan with lemon juice & maple syrup and let simmer for 5 minutes over low heat.

  2. Dissolve the arrowroot powder in the apple juice. Take the saucepan off the heat and stir in the arrowroot mixture.Bring to a boil again while stirring and let simmer over low heat for another 5 minutes.

  3. If the strawberries are too big for you, you can use a fork to break them up into smaller pieces or even crush them.

  4. The strawberry compote stays fresh in the fridge for 2-3 days and also tastes delicious as a fruity spread.


*The soy flour ensures that the pancakes have a better binding. But you can also use soy milk instead of the oat milk and simply omit the soy flour.

**Or 1 tsp vanilla extract.

I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. πŸŒπŸ’«πŸ’š