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White Wheat Oatmeal Pancakes

We love pancakes and these bring out all the goodness in a healthy, vegan version. Try them for breakfast, brunch, or a "breakfast for dinner" night.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast, brunch
Cuisine American
Servings 10 pancakes
Calories 76 kcal

Ingredients
  

  • 1 cup white wheat flour
  • ½ cup rolled oats
  • 3 tbsp Swerve or other favorite sweetener
  • 1 tbsp baking powder
  • ½ tsp salt use a little less, if desired
  • 1½ cups soy milk or other plant milk
  • ¼ cup applesauce or use vegan butter or oil
  • 1 tsp vanilla extract

Instructions
 

  • Sift the flour into a mixing bowl. Add the oats (blend them a bit first, if desired) Swerve, baking powder, and salt. Mix well.
  • Add the soy milk, applesauce, and vanilla. Mix just until combined. Do not overmix.
  • Heat a skillet or griddle on medium heat until hot. Water should dance on the surface when sprinkled onto the griddle.
  • Lightly grease the griddle.
  • Add batter, ¼ cup at a time, to form pancakes. Allow to cook until the edges of the pancake look dry and bubbles appear on the top of the pancake.
  • Flip each pancake and cook the other side.
  • Continue cooking until both sides are browned. It should be about 3 minutes for each pancake.
  • If cooking multiple batches, keep the cooked pancakes on a baking sheet in a warm oven until ready to serve.
  • Serve warm with maple syrup or fresh fruit.

Notes

Notes:

Humidity and measuring can affect the batter's consistency. Adjust by adding a little more flour to thicken or a little more milk to thin.
When using rolled oats, you might want to blend them a bit in your blender or food processor if you prefer less texture. Alternatively, use quick oats.
These pancakes store quite well in the refrigerator for up to 5 days. They also may be frozen. Just reheat and serve!
Keyword oats