There’s nothing like a big stack of vegan oatmeal chocolate chip pancakes to start your weekend! This recipe is quick, easy, and makes the best vegan pancakes. Steel cut oats add a little extra protein and fiber for a very filling breakfast.
What are your favorite breakfast foods? Pastry? Waffles? Pancakes?
When you eliminate eggs and dairy from your diet, breakfast can be a little challenging. Thankfully, it’s easy to make delicious waffles, french toast, and pancakes that are vegan. I prefer vegan pancakes and waffles to the version with eggs. I find them to be lighter and more airy.
We love pancakes at our house, and we also enjoy oatmeal as well. And if you combine the two, well, that’s just perfect in my book!
These vegan oatmeal chocolate chip pancakes are fluffy, flavorful, and perfect. Cooked steel cut oats are added to the batter to add a little more fiber and protein.
Can I add a different variety of oats to this pancake batter?
You can add some oat flour to this recipe if you like. Adding dry old fashioned oats to this batter may make the pancakes a little heavy. Cooked steel cut oats blend into the batter really well, and aren’t noticeable at all.
Will pancake batter hold together without eggs?
Vegan pancakes hold together very well even without eggs. A good amount of baking powder will add a lot of air to the batter, creating very light and fluffy vegan pancakes.
Can these oatmeal chocolate chip pancakes be frozen?
Yes, you can freeze these pancakes. Store in the freezer for up to three months, and take out a few at a time to reheat as needed. You can also make a big batch at the beginning of the week and store in the refrigerator. These can be refrigerated for up to five days.
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Vegan Chocolate Chip Oatmeal Pancakes.
- 1 ½ cups white spelt flour or all-purpose flour
- 1 ½ Tablespoons baking powder
- ⅛ teaspoon salt
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- ½ cup cooked steel cut oats
- ⅓ cup melted vegan buttery spread or melted coconut oil
- 1 ½ cups non-dairy milk I used SO Delicious unsweetened coconut milk
- ⅔ cup dairy free chocolate chips
- vegan buttery spread for frying the pancakes
- In a large bowl, whisk together the white spelt flour, baking powder, and salt.
- Add the melted vegan buttery spread, non-dairy milk, vanilla extract, and cooked steel cut oatmeal.
- Stir to combine. Add the chocolate chips and stir to incorporate. Set aside for a few minutes - you will see the batter puff up from the baking powder.
- Put a tablespoon of vegan buttery spread in a skillet and heat over medium heat.
- Once the vegan buttery spread is sizzling, spoon the batter into the pan. Reduce the heat slightly.
- Watch the pancakes closely - when the edges are starting to firm up and look cooked, use a spatula to flip the pancakes carefully. Cook until pancakes are golden brown, about 3-4 minutes on each side.
- Add more vegan buttery spread to the pan between each group of pancakes.
- Serve with more chocolate chips, powdered sugar, or pure maple syrup.
These pancakes are fluffy, tender, and loaded with melty chocolate chips. The oats provide extra fiber, iron, and protein. You need to make these soon! And if you’re on a pancake kick, you’ll want to give these vegan banana pancakes a try.
This post was originally published in April 2015. It has been updated.