These pink oatmeal vegan pancakes have no added sugar or food dye, and are perfect for Mother’s Day and other themed parties.
As a mom to a busy toddler, I am well aware of the importance of making sure foods LOOK appetizing and fun. I first made these pink vegan pancakes for my neighbours 4-year old girls for a Valentine’s Day brunch and since my son took a huge liking to them, I thought – WHY NOT FOR MY BOY TOO?! So for Mother’s Day this year, since it’s just going to be our small tight-knit family, I figured I would make these pink oatmeal vegan pancakes and freeze the extras for a quick healthy breakfast for my son for weeks to come.
Key Ingredients to Make these pink oatmeal vegan pancakes
Quick Oats- I am a big oat person and it’s such a common pantry staple that is rich in fibre. I prefer the quick oats in this recipe but if you only have rolled/ old fashioned, you can pulse them in the food processor to break them up a bit.
Whole wheat flour – You can also use gluten free flour if you want to keep these gluten free, and if flour is just not available in your grocery stores, you can pulverize the oats to make an oat flour.
Pitaya Dragon Fruit Powder- I love this stuff because it’s naturally vibrant pink and is packed with antioxidants, yet it is artificial food dye free, and has no added sugar. See below for substitutions.
Carbonated Water- Yes, this may seem strange. BUT if you want to make pancakes (or other baked goods) vegan without an egg, carbonated water actually provides a solid lift and fluffy texture. I love flax eggs, but I do find that sometimes they can create a more dense baked good, so if you want that fluffy texture, carbonated water works.
Ripe Bananas- These also stand in for some of the egg, but also add natural sweetness so honestly, these do not even need any maple syrup!
What should i serve these pink pancakes with?
If you’re serving these pancakes for brunch for the whole family (like for a little Mother’s Day brunch or breakfast), you could totally serve with fruit, chia jam, or yogurt. For some accompanying brunch or breakfast recipes, try some of these:
FAQ and cooking tips for these kid-friendly pancakes
Here are some of the most likely questions I will get about this recipe – already answered for you!
What can i use instead of the pitaya powder?
This is a specialty ingredient, but there are other options. You could use ground up freeze dried berries, or a natural food dye for the pink colour. Alternatively, you could skip the pink colour in the batter and just add in some frozen raspberries or diced strawberries.
If I have eggs, can you use them instead of the carbonated water?
Yes, just use one egg in place of 1/4 cup of the carbonated water.
Where can i find the chia jam recipe to topping or dipping?
This is one of the most popular recipes on the blog for a reason, check it out right here.
how do you recommend freezing these if i batch prep a lot of them?
I would ideally let them cool, then freeze them on a baking sheet lined with parchment or a silpat for an hour, then transfer to a freezer bag for up to 5 months. When you want a pancake for a snack or breakfast, just pull it out and thaw in the fridge or put it right into the microwave until warm.
What are you going to be making for Mother’s Day brunch (even if it’s just you and your little family)? Leave me a comment below with your thoughts!
Pink Oatmeal Vegan Pancakes for Kids & BLW
- Strawberries sliced
- Strawberry Cherry chia jam
- Almond yogurt
- Maple syrup
- Pistachios crushed
- Coconut toasted
- In a bowl, mix together the oats, whole wheat flour, baking powder, salt and pitaya powder.
- In another bowl, mix together the banana, vegan butter, maple syrup, vanilla and almond milk. Mix the dry ingredients into the wet until combined. Then add in the carbonated water and mix until well combined.
- Heat some oil or vegan butter in a frying pan over medium heat. Add about 3 tablespoons of the batter to the pan and pan fry until bubbles start to form around the edge. Flip and cook on the other side. Keep pancakes warm in a 200 F oven while you finish the remaining pancakes.
- To serve, top the pancakes with yogurt, chia jam, strawberries, maple syrup, pistachios and cocout, as desired. Enjoy!
Updated on July 21st, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.