These pink vegan oatmeal 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, 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.
Why This Recipe Works
I love this recipe for a number of reasons. First, they’re such a beautiful pink colour. Second, they come together with only a few easy steps, and you probably have most of the ingredients on hand already (keep reading for pitaya powder replacements). Third, these vegan oatmeal pancakes are so easy to batch prep and freeze for weeks of delicious pancakes mornings. What’s not to love?
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!
How to Make This Recipe
Step 1: Mix together the oats, whole wheat flour, baking powder, salt and pitaya powder.
Step 2: 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.
Step 3: 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.
Step 4: To serve, top the pancakes with yogurt, chia jam, strawberries, maple syrup, pistachios and coconut, as desired. Enjoy!
One of my favourite parts of making pancakes for brunch is that each person at the table can customize them to their own tastebuds. For example, 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.
You could also serve these eggs with some scrambled eggs (or scrambled tofu) on the side to make for the ultimate nutritious brunch feast!
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.
Yes, just use one egg in place of 1/4 cup of the carbonated water.
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.
Have you tried these pink vegan oatmeal pancakes? Leave me a comment below with your thoughts!
More Recipes You May Like
If you liked this recipe for vegan oatmeal pancakes, you might enjoy some of the other brunch recipes on the blog!
- Apple Caramelized Onion Strata
- Vegan PB&J Stuffed Sweet Potatoes
- Vegan Breakfast Sausages
- Greek Yogurt Parfaits
- Egg Cups 5 Ways
- Vegan Lemon Bar Frappuccinos
Vegan Oatmeal Pancakes | Pink with No Added Sugar or Food Dye!
- 1 cup quick oats
- 2/3 cup whole wheat flour
- 2 tsp baking powder
- ¼ tsp salt
- 4 tsp pitaya powder
- 1/2 c mashed ripe banana
- 1 tbsp vegan butter melted
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- ¾ cup unsweetened vanilla almond milk
- ¼ c carbonated water like Club Soda or Perrier
- oil or vegan butter for greasing pan
- 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!
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.
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