Fluffy Vegan Pancakes


Fluffy vegan pancakes that are healthy, gluten & oil free are a hard thing to master. After several attempts & when I say “SEVERAL” I mean like a solid 35 times trying…I MASTERED FLUFFY PANCAKES. Here is what was happening in the 35 failed pancakes… MUSHY inside and burnt outside. Most were tasty but not like a traditional fluffy pancake. So YES! I am so stoked on this and it will be my go to pancake recipe from here on out!

I paired these pancakes with farmers market apples because its the season for them! Whatever season you’re currently in, use the fruit that is available to you! I wanted to fancy these up and made a “apple pie” like filling to take the pancakes to the next level. As if the pancakes couldn’t be delicious enough, I made a Mexican caramel sauce to drizzle over in replacement of maple syrup. There is nothing wrong with maple syrup (I LOVE 100% MAPLE SYRUP) I just have been itching to make Mexican caramel sauce (also known as cajeta)…& so that is what I did.

The Mexican caramel sauce is so simple to make. I am so stoked to have made a vegan version of it. I grew up eating it by the spoonful. Just a simple combination of almond milk and coconut sugar, and you have yourself a delicious, sweet homemade caramel sauce.








Serves 2-3

For the pancakes

  • 2 1/4 cups rolled oats
  • 3/4 cup apple sauce
  • 1 1/4 cup almond milk (or any non dairy milk)
  • 1 chia egg (1 tbsp ground chia or ground flax+ 3 tbsp water)
  • 3 tbsp coconut sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • Pinch of salt

For the Mexican Caramel sauce

  • 1 cup almond milk
  • 1/4 cup coconut sugar





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  1. In a sauce pan, combine almond milk with coconut sugar, whisk together and heat on low for 20 minutes. mixture will become darker and will start to thicken. Keep an eye on it as you make your pancakes. Once the sauce is done, pour into a jar and put into the fridge to thicken.
  2. Prepare chia egg by combining ground chia or ground flax seed with water in a small bowl. Mix and set aside for 10 minutes.
  3. In a high speed blender, blend rolled oats on high until fine flour consistency is reached. Pour oat flour into a large bowl. Add coconut sugar, baking powder, cinnamon and salt to the bowl. Mix until everything is well combined.
  4. In a medium sized bowl combine almond milk, apple sauce, chia egg and vanilla. Whisk until it is well combined.
  5. Pour the wet mixture into the dry ingredients and mix until everything is well combined. The mixture will look thick & lumpy and that is okay! Feel free to add a splash or two of almond milk if you feel that the batter is too thick.
  6. Heat a large non stick skillet on medium to high heat. Pour batter into a blender so you can easily pour them on to the pan. If you have a better method, use it! I just think that the spout on the blender makes it easy to make perfect pancakes.
  7. Pour the batter onto the pan making a circle, you can use a spoon to even out the pancake. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side.Batter should make 8-10 pancakes depending on how big or small you make them.
  8. Top your pancakes with any fruit that is in season, a drizzle of Mexican Caramel sauce, and a sprinkle of walnuts.


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.