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Vegan Oatmeal Pancakes
Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups plant-based milk (such as almond, soy, or oat milk)
- 1 tablespoon apple cider vinegar
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- Cooking spray or vegan butter for greasing the pan
Optional toppings:
- Fresh fruit (berries, sliced banana, etc.)
- Maple syrup
- Nuts or seeds
Instructions:
- In a medium-sized bowl, combine the rolled oats, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan buttermilk.
- Add the mashed banana and vanilla extract to the buttermilk mixture. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Let the batter rest for about 5-10 minutes to allow the oats to absorb some of the liquid.
- Preheat a non-stick griddle or skillet over medium heat. Lightly grease the surface with cooking spray or vegan butter.
- Scoop 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
- Repeat until all the batter is used.
- Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nuts.