Place all ingredients in a blender. Start with the wet ingredients and add the dry ingredients on top.
Blend for a couple of minutes until a smooth pancake batter forms. Add more plant milk if the batter is too thick.
Heat a non-stick skillet or pancake griddle over medium heat and lightly grease it with oil or vegan butter.
Pour about ¼ cup of pancake batter onto the skillet or griddle.
Spread out the batter a bit with the measuring cup.
Cook for about 1 to 2 minutes or until the edges start to dry up.
Flip the pancake and cook the other side for another minute. This side cooks faster because the top has already started to dry out.
Notes
See more expert tips, pictures, and variations above for making the best vegan oatmeal blender pancakes!Yield: 10 pancakes (about 4” in diameter) or about 2 ½ cups of batterCustomize the Size: Use a smaller scooper to pour the pancake batter depending on what size you want to make your pancakes.
For mini pancakes - Use an ⅛ cup or about 2 tablespoons.
For regular-sized pancakes - Use a full ¼ cup.
For a big pancake - Use a heaping ⅓ cup or even a ½ cup.
Storage: Cool oatmeal blender pancakes to room temperature before storing. Store in an airtight container or resealable bag. Vegan pancakes last a week in the refrigerator or 2 to 3 months in the freezer.Reheating:
To quickly reheat vegan oatmeal blender pancakes, cover them with a damp paper towel and microwave them in 30-second intervals.
To reheat a large batch of pancakes, preheat the oven to 300°F, place them on a baking sheet, and heat for 5 to 10 minutes. For smaller batches, consider using the air fryer.
For a crispy exterior, reheat pancakes in a skillet over low to medium heat with vegan butter. Don't forget to flip for even warming!