Vegan Oat Pancakes with Peaches (GF)

Rise and shine to the perfect summer breakfast- vegan oat pancakes with fresh juicy peaches! These nutty, crispy, pancakes are soft, but given a little bite by the oats that form most of the batter. They’re sweet and tender, but have a wholesome feel to them as well. Flavored with a little cinnamon and cardamom, they pair perfectly with fresh and juicy summer peaches. They’re allergen-friendly- gluten-free as well as vegan! By using the right plant-based milk, they’re totally free from all the top 8 allergens.

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Don’t Overlook Oats!

Oatmeal is a classic breakfast option, but that doesn’t mean that’s all you can do with them! I most commonly make my oats into granola, but that’s hardly all oats can do either. Just when you’d seen it all, BAM, oatmilk hits the shelves. Plus we have to throw our vegan oat pancakes in the mix. Health wise, oats are a good option- they’ve got plenty of fiber, and are fairly high in protein for a grain. They’re also a powerhouse of vitamins and minerals, containing high levels of manganese, phosphorus, magnesium, copper, iron, zinc, folate, and a few B vitamins. Add a big dose of beta-glucan (heart-healthy fiber) and a slue of antioxidants, and you’ll come to the conclusion that oats are the budget superfood, hidden in plain sight.

Are Oats Gluten-Free?

Now here’s a funny twist- I claim that this recipe is gluten-free, but that’s actually only maybe true. The trick is the oats. I’m sure if you are gluten-free you already know this, but while oats don’t contain any gluten, they’re infamous for being contaminated with gluten. They’re often grown near wheat and other crops containing gluten, and also are often packaged and processed in the same plants as other grains. Now if you’re avoiding gluten for health reasons, have a slight intolerance, no worries. However if you have a wheat allergy or celiac you may run into some problems. Fortunately, there are many companies out there that make a point to grow and package oats in a way that allows them to be totally safe and certified gluten-free. If you have a severe reaction to gluten, make sure to seek out one of those brands- Bob’s Red Mill makes a certified gluten-free package of oats.

Looking for a Vegan, Gluten-Free Breakfast? Try one of these recipes!

• Cream of Rice: Homemade Vegan Gluten Free Cereal
• Chocolate Beet Muffins (Vegan, Gluten-Free, Oil-Free)
• Vegan Millet Porridge with Persimmon and Chia
• Savory Vegan Souffle with Herbs
• Good Morning Vegan Hard Boiled Eggs
• Spring Garlic Mustard & Dandelion Green Vegan Frittatas
• Make-Ahead Chia Pudding Parfaits
• Vegan Pumpkin Pie Spice Granola

Summer Peaches

Is there any fruit that feels more summery than the peach? I think if I had to make a quintessential fruit calendar, it would go from strawberries in spring, to peaches in summer, apples in autumn, and some citrus flown in from Florida in the winter. Not much grows around me in the winter. But back when I was younger, we used to go peach picking every year- because yes, you can grow peaches in Massachusetts! From mid-July through mid-September, fresh, juicy peaches weigh down the branches of their trees, just waiting to be picked. The type of peach that’s just flat out impossible to eat without getting juice all over your hands and face, but it’s worth it because they’re just so delicious. And while I’m always going to put local peaches as #1, I do have another little peach-related memory to share. It happened when I was 18, and had decided the time was ripe to travel around the country in an old van. As we were headed through Texas, we stumbled upon a fairly unique little city- Fredericksburg, smack in the middle of Texas. There were two striking things about driving through Fredericksburg- firstly, you started seeing signs in German, and other references to German culture. In fact, 13% of the residence there speak what is referred to as “Texas-German”. Second was the widely advertised fresh peaches. We stopped and bought some juicy peaches, right there, in the German-founded, peach growing center of Texas.

Making Vegan Oat Pancakes

I love this recipe because it just works- there aren’t any eggs to bind the batter, and there’s no gluten to get the batter together. There are just oats. We really took advantage of the science of oatmeal here! First, you mix all the ingredients together (which includes whole oats and quinoa flour as the base). Then you let it sit. What’s happening now is the same thing that happens when you make oatmeal- it’s thickening and becoming a little gelatinous. And that is what binds these pancakes together. Adding a little more liquid at the end makes the pancake batter more pourable, like a traditional pancake batter.

When you start cooking the pancakes themselves, it’s important to have a well-greased skillet as otherwise the batter is likely to stick. I also find it’s helpful to spread the batter out a little, as the oats do make it thicker than a normal pancake batter. Let your pancakes cook just a few seconds longer than you normally would to really make sure they’re ready to flip. From there it’s as easy as loading them up with peaches, drizzling with syrup, and tucking in.

P.S. In case you wanted to try the peach roses I did on top, you can follow the same guide I did here.

Vegan Oat Pancakes with Peaches (GF)

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