Vegan Oatmeal Pancakes with Cinnamon Orange Syrup
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5 from 1 vote

Vegan Oatmeal Pancakes with Cinnamon Orange Syrup

Super easy to make, this cinnamon orange sauce, spiked with a little Goldschlagger Cinnamon Schnapps if desired, makes a delicious topping for just about anything, but especially these vegan oatmeal pancakes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Gluten Free, Grain Free, Low FODMAP, Vegetarian
Servings: 14 pancakes
Author: EA Stewart, RD | Registered Dietitian Nutritionist


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


  • 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.


Low FODMAP Option: Use your favorite low FODMAP dairy free milk or lactose free milk.


Serving: 2pancakes with 2 tablespoons syrup