The perfect combination of flavors, textures, and nutrients! 5-Ingredient Broccoli Bacon Salad
The perfect combination of flavors, textures, and nutrients!
The perfect combination of flavors, textures, and nutrients! Category: Meal Type
The perfect combination of flavors, textures, and nutrients! Fruit Salad
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing. For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly…
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly Popsicle Recipes while you’re here.
I don’t know about you, but me and my family are all about fresh fruit in the summertime. We’ll take any excuse to add fresh strawberries, juicy peaches, or ruby red cherries to almost anything we eat, like these Strawberry Rolls or this Cherry Galette!
This fruit salad is an incredibly easy side dish or breakfast made with glistening berries, kiwi, cherries, peaches, and mint leaves. The simple agave and lime dressing is the perfect finishing touch and balances the fruit’s tart and sweet flavors beautifully. Treat yourself to a scoop for breakfast or dessert, with your favorite summer mains, or whenever you’re craving a sweet and healthy snack.
Why this is the best fruit salad recipe
- Tastes like summer – This simple summer fruit salad is made with the best fruit summer has to offer, like fresh berries, cherries, peaches, and kiwi!
- The best dressing – A simple 3-ingredient agave lime dressing balances every bite with its sweet-zesty flavors.
- Always quick and easy! Slice the fruit, toss it in the dressing, and enjoy. It’s the easiest breakfast, side dish, or dessert you can enjoy all summer long.
Variations
There are no rules when it comes to fruit salad recipes, so feel free to make this version your own! You can use your favorite fruits, use what you already have in the fridge, or add any of these suggestions:
- More stone fruit – Turn this into a stone fruit salad by swapping some of the berries for more stone fruits, AKA any fruit with a pit or “stone” in the middle. Apricots, nectarines, or plums would all be delicious! Check out this list of stone fruits from AllRecipes for even more ideas.
- Add pears or apples – Diced green or red Anjou pears and Honeycrisp apples will give this salad a tart and crunchy bite.
- Add melon – Like watermelon, cantaloupe, or honeydew!
- For a tropical twist – Mix in diced mango, pineapple, or bananas.
- Instead of kiwi – Use green or purple grapes.
- Creamy vegan fruit salad – Stir 2 or 3 dollops of vegan yogurt or vegan Cool Whip with the lime agave dressing for a creamy twist.
- Use lemons – Feel free to swap the limes for lemons in the dressing.
Frequently asked questions
Can I make a fruit salad with frozen fruit?
You can technically make a fruit salad with frozen fruit, but I don’t recommend it. Frozen fruit becomes soggy and watery after it thaws, making your salad very messy with unbalanced flavors. Instead, save the frozen fruit for a fruit smoothie or a fruit crumble.
What can I serve with a summer fruit salad?
Summer side dishes don’t get better than this summer fruit salad! It adds a sweet, tart, and juicy bite alongside other classic summer dishes, like veggie burgers, BBQ tempeh ribs, grilled vegan kebabs, and watermelon arugula salad.
Or, if you’d rather enjoy it for breakfast, pair it with non-dairy yogurt and homemade granola for an easy vegan fruit parfait. Any leftovers would be really tasty served on top of vegan pancakes or waffles!
Can I make it ahead of time?
Yes, you can prepare the salad 1 day before serving. Slice and chop the fruits and store them in separate airtight containers in the fridge. When it’s time to eat, toss the fruit with the dressing and serve.
How do I store leftover fruit salad?
The leftover fruit salad will stay fresh for about 3 days when stored in an airtight container in the fridge. Any longer and the fruit will start to soften and make the salad soggy and watery.
Fruit Salad
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
Servings 8 Servings
Calories 105kcal
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1 cup blueberries
- 1/2 cup raspberries
- 2 peaches, sliced or mango
- 3/4 cup cherries, pitted and halved
- 4 kiwis, peeled and chopped
- 1/4 cup chopped fresh mint optional
Dressing
- 1/4 cup agave or pure maple syrup
- zest of 2 limes about 2 teaspoons
- 2 tablespoons fresh lime juice
Instructions
- Add all fruit and mint to a large bowl.
- Whisk the dressing ingredients in a small bowl, then pour over the fruit and toss to coat.
- Serve immediately. Fruit salad will keep in the refrigerator for 3 days or so. You can also chop the fruit 1 day in advance, then make the dressing and toss right before serving.
Notes
- Feel free to switch up the fruits depending on what you have and like.
- You can add a few dollops of vegan yogurt or vegan cool whip topping for a creamy twist.
Nutrition
Serving: 1of 8 servings | Calories: 105kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 282mg | Fiber: 4g | Sugar: 19g | Vitamin A: 191IU | Vitamin C: 76mg | Calcium: 32mg | Iron: 1mg
Edamame Salad with Peanut Sauce
This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal! If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala. I’m tofu’s #1 fan…
This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala.
I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.
But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!
Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.
Why you’ll love this vegan edamame salad
- Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
- High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
- Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!
How to make edamame salad
Find the complete recipe with measurements in the recipe card below.
Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.
Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.
Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.
Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts.
Chill the salad in the fridge for an hour, then enjoy!
Serving suggestions
I love this edamame salad because you can enjoy it as a protein-rich lunch throughout the week or on the side of more Asian-inspired recipes, like Vegan Pad Thai, Thai Peanut Noodles, or Vegan Stir Fry.
You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.
Frequently asked questions
What can I use instead of peanut butter?
Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.
Can it be made nut-free?
You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.
Do I have to cook frozen edamame?
It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.
Can I serve the salad without chilling it in the fridge?
Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.
How do you store the leftovers?
Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.
Edamame Salad with Peanut Sauce
This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
Servings 6 servings
Calories 315kcal
Ingredients
Edamame Salad
- 16 ounces frozen shelled edamame
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cups chopped kale
- 1/4 cup chopped cilantro optional
- 1/2 cup chopped peanuts or cashews
Peanut Sauce
- 6 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce or to taste
Instructions
- Cook or thaw the edamame according to package instructions. Rinse under cold water.
- Add the edamame to a large bowl, along with all other salad ingredients.
- In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in a little warm water if it's too thick.
- Pour the sauce over the salad and toss until well combined.
- Sprinkle more chopped nuts on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.
Notes
-
The salad keeps in the refrigerator for 3-4 days.
-
You can add 2 cups of cooked quinoa, rice or rice noodles for a heartier salad.
Nutrition
Serving: 1of 6 servings | Calories: 315kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 402mg | Potassium: 730mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 3mg
Peanut Butter Banana Cups
Indulge in plant-based candy without the guilt!
Indulge in plant-based candy without the guilt! DIY Dog Breath Mints Recipe
Give your dog a treat with these doggie breath mints! Fresh breath at last.
Give your dog a treat with these doggie breath mints! Fresh breath at last. Loaded Veggie Pizza Chicken
A classic pizza taste without the guilt and the grease!
A classic pizza taste without the guilt and the grease! Veggie Chili
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater. If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili…
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili (uses tofu as “meat”), Lentil Chili, and Sweet Potato Black Bean Chili recipes!
This Veggie Chili is a fuss-free, one-pot dish that’s packed with fresh veggies, canned beans, smoky seasonings, and bulgur. Just one bowl will keep you full and satisfied for hours!
While other vegetarian chili recipes are often made with vegan ground “beef”, this recipe makes tender mushrooms, a medley of sautéed vegetables, bulgur and canned beans the stars. This keeps everything under budget without sacrificing flavor.
Pair each veggie-packed bowl with a batch of my Vegan Cornbread and all the toppings you want, like avocado chunks, vegan sour cream, and tortilla chips.
Why you’ll love this vegan chili recipe
- Hearty and nourishing – Chock full of veggies and beans, this chili doesn’t skimp on the plant-based protein or fiber.
- One-pot meal – Just cook everything in a pot, let the chili simmer for 25 minutes, then enjoy!
- Make it your own – Customize it with your favorite vegetables, beans and seasonings. And the more toppings, the better!
How to make veggie chili
Find the complete recipe with measurements in the recipe card below.
Add the mushrooms to a large pot and sauté over medium-high heat until they start to soften. Add the onion, carrots, and bell pepper to the pot, sauté for 5 minutes, then add the garlic.
Stir in the rest of the chili ingredients, bring to a boil, and then lower the heat to a simmer. Let the chili simmer until it’s thickened and the bulgur is tender and cooked through.
Is the chili too thick? Thin the consistency by stirring in a splash of water or vegetable broth at a time until it’s thinned to your liking.
Serve the chili in bowls and top with a dollop of vegan sour cream, crushed tortilla chips, shredded cheese, avocado chunks, or any other chili toppings you like. Enjoy with vegan cornbread for dunking and enjoy!
Frequently asked questions
Can I make vegan chili in the slow cooker instead?
Yes! To make slow cooker veggie chili, add all of the chili ingredients to your slow cooker and cook on high for 6 to 8 hours or on low for 4 to 6 hours.
What about the Instant Pot?
Yes, this chili is just as easy to make in the Instant Pot. Cook the veggies in the pot as normal using Sauté mode, then mix in the seasonings and cook until fragrant. Cancel Sauté mode and stir in the water, beans, and bulgur.
Secure the lid, place the steam release valve on sealing, and cook on high pressure for about 15 minutes. Allow the pressure to release using the venting mode, then remove the lid, taste, and adjust the flavors as needed.
Is this chili recipe gluten-free?
This recipe isn’t inherently gluten-free because bulgur is made from durum wheat. To make it gluten-free, swap the bulgur for an equal amount of cooked quinoa, white rice, or brown rice.
What can I use instead of the beans?
You can swap the black beans or pinto beans for kidney beans or chickpeas instead. Or, if you’re not a fan of beans, feel free to use cooked green or brown lentils, vegan beef crumbles (like Impossible or Beyond ground “beef”), soy curls, or crumbled tofu instead.
What else can I add to this vegetarian chili recipe?
Make this recipe your own by swapping any of the vegetables in the recipe card with your favorites. I love making chili with sweet potatoes, butternut squash, and jalapenos, but you can also keep things simple with a bag of frozen vegetables instead.
How do you store the leftovers? Can you freeze them?
Once the leftover chili has cooled to room temperature, transfer it to an airtight container and store it in the fridge for 3 to 4 days or in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating in the microwave or in a pot on the stove.
Veggie Chili
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
Servings 8 servings
Calories 266kcal
Ingredients
- 8 ounces cremini mushrooms chopped small or sliced
- 1 medium onion diced small
- 4 medium carrots peeled and diced
- 1 medium red bell pepper seeded and diced
- 4 cloves garlic minced
- 1 medium zucchini diced
- 1 cup fresh or frozen corn
- (2) 28-ounce cans diced tomatoes
- (2) 15-ounce cans black beans drained and rinsed
- (1) 15-ounce can pinto beans drained and rinsed
- 1/3 cup bulgur
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon cocoa powder
- 1 tablespoon pure maple syrup
- 1 1/2 cups water
- 1 teaspoon salt or more to taste
Instructions
- In a large pot over medium-high heat, add the chopped mushrooms. Sauté the mushrooms until the start to release their oils (about 5 minutes), then add the onion, carrots and bell pepper and sauté for 5 minutes.
- Add the garlic and cook for 1 more minute, until fragrant.
- Now add the rest of the ingredients and stir to combine. Bring to a boil, then lower the heat and simmer for 20-25 minutes, stirring occasionally. If the chili gets too thick, add a little more water to thin.
- Taste; add more salt or seasonings to taste. For a spicier chili, add a pinch of cayenne pepper. Serve with vegan sour cream, cornbread, tortilla chips and/or shredded cheese.
Notes
- Leftovers will keep for up to 4 days in the refrigerator and the chili also freezes well. I like to freeze in individual containers for quick meals.
- Feel free to substitute any veggies or leave anything out you don’t like.
- For gluten free, leave out the bulgur or replace it with quinoa or rice.
Nutrition
Serving: 1of 8 servings | Calories: 266kcal | Carbohydrates: 54g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 900mg | Potassium: 1347mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6917IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 6mg
White Bean Salad
This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette. Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad,…
This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad, and Chickpea Salad while you’re here!
Canned white beans may not look exciting at first glance, but once you learn about their endless uses, you’ll be thrilled to have them in your cupboard! With their creamy, melt-in-your-mouth texture and buttery flavor, these beans make White Bean Soup, Sun Dried Tomato Butter Beans, and many more recipes so heavenly.
This quick and easy White Bean Salad recipe is another way to use up a few cans of cannellini beans. It has fresh and vibrant Mediterranean flavors and is packed with plant protein, making it anything but boring.
The beans are combined with herbs and a blend of Mediterranean veggies, like cherry tomatoes, olives, red onion, and cucumbers, then tossed with extra virgin olive oil and fresh lemon juice to round out every bite. Simple, bright, and refreshing, it has everything you need in a summer salad!
Why you’ll love this Mediterranean white bean salad
- Mediterranean-style – This vegan bean salad has the best the Mediterranean has to offer, like colorful vegetables, fresh parsley and mint leaves to brighten every bite, and a simple lemon vinaigrette.
- Perfect for summer! The crisp and juicy veggies and herbaceous Italian-inspired flavors will keep you cool on hot summer days.
- Incredibly fast and easy – Just toss everything in a bowl and enjoy!
How to make a vegan white bean salad
Find the complete recipe with measurements in the recipe card below.
Add all of the white bean salad ingredients to a large mixing bowl and toss to combine. Give it a taste and add more salt, pepper, or lemon juice as needed.
Looking for a little more flavor? Add a pinch of red pepper flakes, sumac, dried oregano, or za’atar, fresh basil leaves, and/or a splash of red wine vinegar and toss to combine.
Place the salad in the fridge to chill for 30 minutes or serve it right away. Enjoy!
Frequently asked questions
I can’t find cannellini beans. What can I use instead?
You can swap the cannellini beans (white kidney beans) for an equal amount of navy beans, great northern beans, chickpeas or butter beans (lima beans).
Do dry white beans work for this bean salad?
Dry beans do work in this salad, although they aren’t as convenient as canned beans.
To make this recipe with dry beans, soak 1 cup of dry white beans in water overnight, then drain the water and add the beans to a medium saucepan. Cover with water and heat to a boil. Allow the beans to simmer until they’re soft and tender (1 to 1.5 hours), then drain and set aside to cool before using them in the salad.
What should I serve with bean salad?
Serve this creamy white bean salad as a satisfying side dish with any Italian-inspired main dish. I like pairing it with light vegan pastas, like my Lemon Pasta, Spinach Artichoke Pasta, or Lemon Asparagus Pasta, and a green salad or vegan Caesar salad on the side. This Vegan Tiramisu is always perfect for dessert!
Because of its light and refreshing flavors, this bean salad also pairs well with summer favorites. Bring it with you to the picnic, potluck, or barbecue, and enjoy it alongside vegan macaroni salad, veggie burgers, chickpea salad sandwiches, and more.
Can I make this salad ahead of time?
Yes! In fact, the flavors will be even better after letting this salad chill in the fridge. I recommend serving it within a few hours of assembly, although you can prepare it up to 1 or 2 days in advance.
How do I store the leftovers?
The leftover bean salad can be stored in an airtight container in the fridge for up to 2 days. Any longer and the vegetables will start to soften.
White Bean Salad
This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
Servings 6 servings
Calories 260kcal
Ingredients
- (2) 15-ounce cans cannellini beans drained and rinsed
- 1 medium English cucumber diced
- 1 medium red bell pepper seeded and diced
- 1/2 cup chopped kalamata olives or black olives
- 1 pint cherry tomatoes halved
- 1/2 cup diced small red onion
- 1/2 cup chopped flat leaf parsley
- 15 fresh mint leaves chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste (I used 1 tsp salt)
- 1 cup crumbled feta I used dairy free feta crumbles
Instructions
- Add all ingredients to a large mixing bowl and toss to combine.
- Taste; add more salt and pepper to taste, or more lemon juice.
- For the best flavor, chill the salad in the refrigerator for 30 minutes before serving.
Notes
-
For a little heat, add a pinch of red pepper flakes. You can also add a pinch of oregano or sumac for more flavor.
-
The salad will keep in the refrigerator, covered, for about 2 days. After that, the vegetables start to soften too much.
Nutrition
Serving: 1of 6 servings | Calories: 260kcal | Carbohydrates: 40g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 195mg | Potassium: 998mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 49mg | Calcium: 140mg | Iron: 5mg
Sheet Pan Chili Lime Salmon
The perfect blend of bold flavors and nutritional goodness.
The perfect blend of bold flavors and nutritional goodness. Oat Flour Pancakes
These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore. Looking for more easy pancake recipes? Check out my Vegan Protein Pancakes, Vegan Banana Pancakes, Chocolate Pancakes, and Blueberry Pancakes! Want a nourishing breakfast that tastes amazing AND…
These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.
Looking for more easy pancake recipes? Check out my Vegan Protein Pancakes, Vegan Banana Pancakes, Chocolate Pancakes, and Blueberry Pancakes!
Want a nourishing breakfast that tastes amazing AND will keep you full for hours? These easy Oat Flour Pancakes have you covered! They’re soft and fluffy, lightly sweetened with maple syrup, and use fiber and protein-rich oat flour instead of all-purpose flour.
The best part about using oat flour to make vegan pancakes is that they turn out just as pillowy, fluffy, and soft as the classic version. And because of its neutral flavor, you don’t really taste the oats—just sweet and moist pancake goodness.
Enjoy your stack of healthy pancakes for special weekend breakfasts, Sunday brunches, or when you’re craving breakfast for dinner. Don’t forget the toppings, like maple syrup, whipped cream, and fresh fruit!
Why you’ll love making pancakes with oat flour
- A nourishing boost – Using oat flour instead of all-purpose flour in pancake batter gives the pancakes a boost of plant-based fiber and protein without sacrificing their fluffiness.
- Easy to make – Just like my Simple Vegan Pancakes, these oat flour pancakes are a breeze to make in one bowl for breakfast and brunch!
- Inherently gluten-free – Stick with certified gluten-free oat flour to keep these pancakes naturally gluten-free.
How to make oat flour pancakes
Find the complete recipe with measurements in the recipe card below.
Whisk the oat flour, baking powder, and salt together in a large bowl. Pour in the milk, vinegar, maple syrup, and vanilla, then gently stir until everything is just combined.
Do not overmix the pancake batter or else the pancakes will be dense. A few lumps left behind in the batter are okay!
Cook some of the pancake batter on a preheated and greased griddle until bubbles form on the surface. Flip the pancake and cook on the other side until golden brown. Set it aside, then repeat with the remaining batter.
Serve the pancakes with maple syrup, vegan butter, vegan whipped cream, and fresh fruit on top. Enjoy!
Frequently asked questions
Where can you buy oat flour?
Nowadays, oat flour is available at most major grocery stores, health food stores, and online. It’s also easy to make yourself at home!
How do you make oat flour?
Add 3 1/4 cups of quick oats or old-fashioned rolled oats to a food processor or blender and blend into a fine powder.
You can store the extra oat flour in an airtight container in your pantry for up to 2 months, in the fridge for up to 6 months, or in the freezer for up to 1 year.
What can I add to the pancake batter?
Like regular vegan pancakes, you can fold blueberries, raspberries, a pinch of cinnamon or nutmeg, vegan chocolate chips, banana slices, or dried fruit into the batter.
Can I make the pancake batter ahead of time?
I don’t recommend making the pancake batter more than an hour or so in advance because oat flour soaks up liquid as it sits. After a while, the batter will be super thick and you’ll need to add lots of extra water or batter to thin the consistency.
How do you store the leftover pancakes?
Transfer the cooled oat pancakes to an airtight container or large ziplock bag and store in the fridge for up to 1 week or in the freezer for up to 2 months. Reheat the pancakes in a toaster or toaster oven until warmed through.
Oat Flour Pancakes
These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.
Servings 6 servings
Calories 316kcal
Ingredients
- 3 cups oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups oat milk or other plant milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, stir together the oat flour, baking powder and salt.
- Pour the milk, vinegar, maple syrup and vanilla into the bowl with the dry ingredients. Stir with a large spoon until just combined, but do not over mix or the pancakes will be dense. A few lumps are okay. If it's really thick, add a little water and stir. Oat flour can soak up liquid as it sits, so you may need to add a little water as you go.
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or a neutral flavored oil, and drop about 1/3 cup of batter on it. Cook until bubbles form, then flip and cook for another minute or so, until golden brown. Repeat with the remaining batter.
- Serve with maple syrup, vegan butter and fresh fruit.
Notes
- Gluten free – Make sure to use gluten free certified oats or oat flour.
- May substitute any kind of milk for the oat milk.
- You can use agave or sugar in place of the maple syrup, if desired.
- Try mixing in fruit like blueberries or banana slices, or chocolate chips.
- 1 serving is 2-3 pancakes, depending on how large or small you make them.
Nutrition
Serving: 1of 6 servings | Calories: 316kcal | Carbohydrates: 55g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 246mg | Potassium: 489mg | Fiber: 5g | Sugar: 13g | Vitamin A: 164IU | Calcium: 246mg | Iron: 3mg