These Oatmeal Raisin plant-based pancakes have all of your favorite flavors from the classic cookies. Free of refined sugars or flour, these make a healthy whole foods, vegan breakfast. Loaded with oats, almond butter, and raisins, this recipe is essential for your morning ritual.
- Easy
- Servings: 4
- Ready In: 25 minutes
- Yield: about 12 pancakes
If you like this recipe, you’ll also love: Gluten-Free Oatmeal Raisin Cookies – Oil-Free, No Refined Sugar or Syrup, Gluten-Free Banana Raisin Baked Oatmeal, Pumpkin Almond Flour Pancakes – Grain-Free Vegan Recipe, and Raspberry Mango Chia Jam.
Chef Katie’s Plant-Based Pancake Cooking Tips:
No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories. These pancakes don’t use any refined sugar, maple syrup, or other refined sweetener. The ripe bananas and raisins provide plenty of sweetness, along with healthy fiber and essential nutrients.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Crispy Trick: For a crispier pancake, use a wide spatula to press down the pancakes just before removing from the heat. This will give you some crispier edges.
Pancake Griddle Tip: You’ve probably heard that the first batch of pancakes you try to make is trash: that the griddle is too hot and the outside will burn. This isn’t true! What’s the secret to avoiding this? Preheat your griddle…FOR A REALLY LONG TIME. Before you even pull out a mixing bowl or measure one ingredient, get your pan preheating over medium-high heat. If you’re nervous, you can start at medium heat then raise it if the edges of the pancakes aren’t getting brown.
Oil-Free Pancakes: Pancakes are one of the few recipes I find incredibly challenging to cook without oil. If you have a good-quality non-stick pan and pre-heat it for at least 10 minutes, you may be fine without oil. However, I usually use a light spray to ensure no sticking.
Gluten-Free Celiac: Oats are naturally gluten-free, but they are often processed in a facility near wheat. If this is a concern for you, check for “Certified Gluten-Free” Oats and Oat Flour.
Other Mix-Ins: You can swap out the raisins for other dried fruits: cherries, cranberries, and even vegan chocolate chips.
Whole foods, plant-based ingredients like banana, almond butter, and oats replace the refined sugar, oil, and flour used in most pancake recipes for this healthy breakfast 
Chef’s Tip: Mash up the banana before peeling it. Give it a good squeeze to get a mushy consistency. This will bring natural, whole foods sweetness to these pancakes, without refined sugar 
Chef’s Tip: Once the pancakes are golden brown on one side, flip and cook until golden on the second side. For a “crispier” texture, use your spatula to push down the edges 
Serve pancakes with fresh banana or Raspberry Mango Jam
Gluten-Free Oatmeal Raisin Pancakes
Ingredients
- 2 tablespoons ground flax seed meal 13 g
- 1/4 cup warm water 2 oz
- 2 very ripe medium bananas about 220g
- 1/2 cup plain unsweetened almond milk (4 oz)
- 1 teaspoon vanilla extract
- 2 tablespoons roasted almond butter no added oils or sugar (32 g)
- 1 teaspoon ground cinnamon
- 1 cup rolled oats 90 g
- 1/2 cup oat flour 45 g
- 1/8 teaspoon salt
- 6 tablespoons raisins 54 g
- 1 tablespoon coconut oil or other neutral, high-heat oil, for cooking
Instructions
- Preheat a griddle or non-stick pan over medium-low heat.
To make the flax “egg”:
- In a small dish, combine the ground flax seed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency.
To make the Oatmeal Raisin Pancake batter:
- Use your hands to squish the ripe bananas. Place the mashed bananas into a large mixing bowl.
- Add the almond milk, vanilla, almond butter, and cinnamon. Use a fork to thoroughly mash everything together. You want a smoother consistency, but it’s okay to leave a few small chunks of banana.
- Add the flax egg and stir to combine.
- In a separate large bowl, whisk together the dry ingredients: the oats, oat flour, and salt.
- Add the wet mixture to the dry ingredients, along with the raisins. Stir just until combined. It’s okay to have a few lumps. Let sit for a minute or two to allow the flavors to develop.
To cook the Gluten-Free Oatmeal Raisin Pancakes:
- Lightly grease the pre-heated griddle or pan with some of the coconut oil. Portion about 1/4 cup of batter for each pancake. Cook until lightly browned and bubbly around the edges, about 2-3 minutes.
- Flip and continue cooking. When lightly browned on both sides, remove from the heat and repeat as needed for remaining batter.
- Serve with halved grapes or sliced bananas.
Notes
Nutrition Facts
Serving size: 1/4 of a recipe (3 pancakes).
Calories 396.34
Calories From Fat (29%) 114.15
% Daily Value
- Total Fat 13.41g 21%
- Saturated Fat 4.16g 21%
- Cholesterol 0mg 0%
- Sodium 102.56mg 4%
- Potassium 646.63mg 18%
- Total Carbohydrates 61.29g 20%
- Fiber 9.97g 40%
- Sugar 7.78g
- Protein 11.54g 23%
- Calcium 6.66mg <1%
- Iron 99.62mg 553%
- Vitamin A 39.76IU <1%
- Vitamin C 0.1mg <1
Shopping and Gear List
- Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
- Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- Bob’s Red Mill Gluten Free Oat Flour, 22-ounce (Pack of 4)
Discover more from Plants-Rule
Subscribe to get the latest posts sent to your email.
