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Sweeten up your weekends with these EASY FLUFFY OATMEAL PANCAKES.

They are the easiest, fluffiest, most delicious pancakes EVER!

How do you like your pancakes? I like mine fluffy and a bit salty. These are right up my alley.

What makes these pancakes fluffy is the vegan buttermilk that is created by mixing regular non-dairy milk with apple cider vinegar (or you can even use some lemon juice).

Trust me, it’s chemistry and it works!

The oats and flaxseed also boost the nutritional value of these pancakes. Feel free to add non-dairy chocolate chips, or blueberries, or whatever you like to the batter to switch these up. I like traditional pancakes, so I kept mine simple.

Also, you can use oil or non-stick spray to cook your pancakes, but I recommend using vegan butter. It just adds that extra bit of saltiness that will ultimately contrast with the sweetness of the maple syrup... perfection!

Pro tip: if you’re really hungry Or you have several mouths to feed, double the recipe.

The more the merrier!

Let’s get cooking!



  • 1 Tbsp flaxseed meal

  • 3 Tbsp water

  • 1 Cup non-dairy milk

  • 1 Tbsp apple cider vinegar

  • 1 Cup flour

  • 1/2 Cup rolled oats

  • 2 tsp baking powder

  • 1 Tbsp coconut sugar

  • Pinch of salt

  • 1 tsp vanilla extract

  • Vegan butter or oil for cooking


  1. Combine the flaxseed meal and water in a small bowl and set aside for about 10 minutes.

  2. Combine the non-dairy milk with the apple cider vinegar and set aside to curdle for 5 to 10 minutes. This will make your vegan buttermilk.

  3. Take a large bowl and sift in the flour, baking powder and salt. Then, add the oats and sugar and mix to combine.

  4. Once the milk has curdled, add to the bowl with the dry ingredients. Also add in the flaxseed mixture and vanilla extract. Mix until everything is just incorporated. Avoid over-mixing.

  5. Preheat a pan over medium heat. Also, preheat your oven or toaster oven to 200°F to keep your cooked pancakes warm while you cook the whole batch.

  6. Add some vegan butter to the pan, then scoop about 1/4 cup of the batter for each pancake onto the pan.

  7. Cook for about 3 minutes or until bubbles start to form and the bottom is golden brown. Flip the pancakes and cook for another 2 to 3 minutes.

  8. Repeat this process until you work through the entire batter. It should make around 8 small pancakes.

  9. Keep your cooked pancakes warm in the oven until ready to serve.

  10. Enjoy!

Recipe adapted from

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