Since my husband and I are moving to Belgium, we decided to take a few weeks in the States to see friends and family before beginning out new jobs. I’m staying at a lovely home on a lake in Coventry with my dear friend, Heather. Several months ago she posted a link to a recipe for Oatmeal Pancakes on her Facebook page. I followed the link, and the next Saturday we made these delicious pancakes!


When we were halfway through with breakfast, I said, “We really ought to take a photo of these so I can share this on my blog!” That’s why half of My Good Husband’s pancakes are gone…already eaten.

We aren’t truly vegans, but I do try to make adjustments to recipes to make them healthier…so here’s my vegan adjustments to this recipe. If you’re not vegan, I’m sure you’ll love them this way, or just follow the original recipe.

Yield: Makes 4-6 pancakes, depending on size



  • 1 C. (100 g) quick oats (whole rolled oats might work just as well but I would let the mixture set a little while so the whole oats have time to soak up some of the liquid)

  • 1/3 C. (45 g) flour

  • 1 T. sugar

  • 1 T. ground flax seed

  • 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. cinnamon (optional)

  • 1 C. (250 ml) soy milk or almond milk with 1 T. white vinegar

  • 1 T. vegetable oil


  1. Stir the dry ingredients all together to combine.

  2. Add the milk and oil; stir lightly and quickly.

  3. Fry on a hot griddle. We have a very heavy cast iron griddle that doesn’t require any shortening to keep them from sticking. You may need to add a little butter or oil to your pan before frying them. Butter will brown the pancakes better–but vegetable oil works fine too.

  4. My favorite toppings are peanut butter, sliced bananas and syrup.


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