These vegan oatmeal pecan pancakes are a healthy, hearty addition to your weekend pancake tradition.
There’s almost nothing better than having a lazy weekend morning and making a batch of pancakes. In fact, my ideal summer weekend morning would involve making these pancakes and then savoring them while nursing a cup of hot coffee. Then, heading off to the farmers market. Unfortunately, there are only a couple of weekends left to do just that!
These pancakes are extra special since they are a good source of heart healthy soluble fiber as well as vegan-friendly. That same heart healthy fiber also makes these pancakes so much more filling. Since the pancakes themselves are pretty basic, make sure to jazz these up a bit with some fresh seasonal produce.
I’m obsessing over the last of summer’s peaches at the moment so I buried my pancakes in them. (After taking pretty pictures of course!)
More Breakfast Recipes You’ll Love
- Vegetarian Huevos Rancheros
- Blood Orange Buttermilk Pancakes
- Vegan Mexican Breakfast Scramble
- Chocolate Zucchini Muffins
- Savory Yogurt Bowl (2 Ways)
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Vegan Oatmeal Pecan Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 3/4 cup oats
- 1 tablespoon ground flax seed
- 1 1/2 cups soy milk or non-dairy milk of choice
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil vegetable or canola are fine as well
- Dash of salt
- 1/3 cup chopped pecans
Instructions
- In a large mixing bowl, sift together the flour and baking powder. Stir in the sugar, oats, and ground flax seed.
- Stir in the milk, vanilla, melted coconut oil, and salt. Add the pecans and stir to combine.
- Spray a non-stick skillet with cooking oil and add ~1/3 cup of batter to the pan. Cook for 1-2 minutes or until you lightly browned. Flip and cook on the second side until lightly browned. Repeat until you have cooked all of the batter. Recipe makes ~6 four or five inch pancakes.
Nutrition
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Comments & Reviews
Tried these for breakfast today because I had all the ingredients on hand. I added cinnamon to the dry ingredients. They were delicious, quick & easy to make! Thank you for the recipe!
So glad you enjoyed them Margie! Love the addition of cinnamon. 🙂
You do not have the measurement for the flaxseed meal listed.
Hi Jessica,
Thanks for pointing that out! I’ve corrected it above. The recipe needs 1 tablespoon ground flax seed.
These look so delicious, Debbie! I love baking with oats! 🙂
Is it okay to substitute almond flour for regular flour in the pancakes?
Hi Elizabeth,
I haven’t tested the recipe using almond flour, so I can’t say for sure if it will work well in these pancakes. Let me know if it works if you do try it!