Vegan Oatmeal Pancakes w/ Cinnamon Orange Syrup
One bite of my new favorite Vegan Oatmeal Pancakes {gluten-free, low FODMAP} topped with this Goldschlagger spiked Cinnamon Orange Syrup, and you will think you have died and gone to Pancake Heaven!
Yes. They’re that good. And boozy to boot!
Hazy college memories are coming back at me that might have involved a wee bit of cinnamon schnapps…
But today my mind is sharp, and we’re going easy on the booze since I’m serving this yummy sauce on top of the most delicious vegan oatmeal pancakes.
Which you usually eat for breakfast {if you’re my husband}.
But the kids and I will gladly eat them for dinner too!
Come to think of it, is there ever a bad meal to serve pancakes at???
I think not.
Now you’ve got me side tracked on pancakes….
As I brazenly stated earlier, these might be my new favorite pancakes because the oats add the perfect touch of chewiness, and the cinnamon in them is just divine!
And if you’re not in the mood for boozy cinnamon orange syrup, you can try them with all kinds of other delicious toppings too, which I’ll share with you in a minute.
But first, I think I’ll stop talking now and share both recipes so you can decide which one to start with first!
Nutrition and Serving Notes
- Both the syrup and the pancakes are gluten-free, dairy-free, egg-free, nut-free, vegan, and suitable for a low FODMAP diet {best to skip the booze and use ground cinnamon instead in the elimination phase.}
- Cinnamon Orange Syrup serving suggestions: Drizzle it on top of these oatmeal pancakes, french toast, or waffles. Try pairing it with a stone fruit salad {peaches, nectarines, apricots, and plums} or a mixed berry fruit salad with blueberries, raspberries, and boysenberries. Pour warm cinnamon orange syrup over your favorite ice cream {regular or vegan} for a fabulously indulgent dessert!
- Oatmeal Pancake serving suggestions: Drizzle it with this Cinnamon Orange Syrup…Pair it with plain pure maple syrup, chopped walnut or pecan, and raisins for “Oatmeal Cookie Pancakes”…Salter them with your favorite nut butter and sliced bananas and roll ’em up for a healthy portable breakfast on the go!
- Genius idea! Make a batch {or two, or three} of Oatmeal Pancake mix by combining all the dry ingredients and storing them in a jar {like I did with these yummy Gingerbread Pancakes}. Then, when the pancake craving hits, all you have to do is add the flax mixture or eggs, non-dairy or dairy milk, oil, and maple syrup, and you’re good to go!
Vegan Oatmeal Pancakes with Cinnamon Orange Syrup
Ingredients
Cinnamon Orange Syrup
- 1/4 cup virgin coconut oil
- Juice from 6 oranges OR 1 1/2 cups of orange juice
- 2 tablespoons pure maple syrup
- 4 oranges peeled, de-seeded, and cut in to 1/4 inch pieces, optional
- 2 tablespoons Goldschlager Cinnamon Schnapps, optional
- Ground cinnamon to taste, optional, if not using Goldschlagger Cinnamon Schnapps
Oatmeal Pancakes
- 1 1/2 cups gluten-free flour blend OR all-purpose flour
- 2/3 cup oatmeal, use certified gluten-free oats if you are on a gluten-free diet
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons ground flax meal stirred into 6 tablespoons water {or 2 eggs}
- 1 cup non-dairy or dairy milk of choice, used unsweetened organic soy milk
- 1/4 cup plus 2 tablespoons oil, i.e. expeller pressed high oleic sunflower oil, plus extra for cooking
- 2 tablespoons pure maple syrup
Instructions
- Cinnamon Orange Syrup: Heat a large sauce pan on high, and add coconut oil.Turn heat down to medium and add orange juice, maple syrup, and optional orange pieces.Cook mixture on medium or medium high, stirring constantly for about 5 minutes, or until liquid reduces and you have a rich, syrupy sauce.Turn off heat, and stir in Goldschlagger Cinnamon Schnapps, OR ground cinnamon to taste.
- Oatmeal Pancakes: Heat griddle or frying pan on medium heat. Combine flour, oats, baking powder, baking soda, salt, and cinnamon in a large mixing bowl and stir with a fork until well combined. Add flax mixture (or egg), non-dairy or dairy milk, oil, and maple syrup to dry ingredients, and mix with a spoon or whisk until well combined. Grease griddle or pan with oil, and pour 1/4 cup of batter for each pancake, cooking pancakes on both sides until golden brown.
Notes
Nutrition
Did you make this recipe?
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