27th February 2017

Chocolate Chip Oatmeal Pancakes (Vegan)

Last year I hosted a pancake party for Shrove Tuesday and it was amazing. We had three different teams, the pancake makers*, the topping organisers and the cleanup team. Everyone brought their own toppings; nutella & bananas, fruit & cream, maple syrup, and of course the classic lemon and sugar.

This year, however, is the first pancake day since my new diet, so I wanted to create something just as amazing. These vegan chocolate chip oatmeal pancakes are made possible from the magical ingredient that is aquafaba (chickpea water) and could rival any non-vegan version. They are light and fluffy with a great texture from the oats, plus loaded with chocolate chips.

I personally love these warm, on their own, but I imagine maple syrup drizzled on top would be tasty too, who doesn’t love sugar served on sugar? 

*I was on the pancake making team, flipping 30+pancakes is hard work but my plan was to get the hard work out of the way so I could sit down and relax, eating all my pancakes knowing I didn’t have to clean up or do anything else!

This recipe has been adapted from this oatmeal pancake recipe. It can be doubled, but I think the below quantities make more than enough. This is the kind of recipe where organisation is key as there are three separate bowls, so as long as you weigh everything out in advance, nothing can go wrong! 

Ingredients (for 6-8 pancakes)


  1. Combine the oats, flour, baking powder, bicarbonate of soda and salt in a large bowl, mix until incorporated and set aside
  2. Whisk the aquafaba until it forms soft peaks, then slowly add the sugar until it forms stiff, glossy peaks and set aside
  3. Finally in a separate jug combine the milk, oil, vanilla and white wine vinegar and whisk until combined
  4. Add the wet ingredients (milk, oil etc) into the dry (oats, flour etc) and stir gently until no floury patches remain
  5. Next, slowly fold in the aquafaba and sugar mixture, making sure not to knock out any of the air
  6. Finally, fold in the chocolate chips until evenly distributed
  7. Heat up a frying pan, with a little oil, on a medium heat, and pour half a ladle full of batter into the pan (I found doing one at a time easier). Cook for a couple of minutes on one side, or until bubbles start appearing on the top, then carefully flip and cook for another minute or so, on the other side. Cook the pancakes in this way until all the batter has been used up
  8. Serve warm on their own or with maple syrup.