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Vegan Oatmeal Pancakes

As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes: “My mom taught me to substitute a little vinegar in milk when there was no buttermilk in the house, and the cider vinegar in soymilk here has the same effect of lending a little zing.”
4 Servings -
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Servings:4  | Calories:183 | Total Fat:5g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 29g
10 %
Fiber 3g
12 %
Sugars 3g
Cholesterol 0mg
0 %
Sodium 422mg
18 %
Protein 6g
12 %
41% Rolled Oats
31% Whole-wheat flour
15% Others combined
11% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3/4 cup Silk Original Soymilk
2 tsp. Bragg Unfiltered Organic Apple Cider Vinegar
1 Tbs. Now Real Food Maple Syrup, plus more for drizzling, optional
2 tsp. canola oil, plus more for oiling pan
1/2 cup Now Real Food Rolled Oats
1/2 cup whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

Directions : View recipe directions on
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