Rhubarb Oatmeal Pancakes
This tasty rhubarb oatmeal pancakes recipe is gluten-free and sweetened only with banana and rhubarb. Enjoy a nourishing and delicious start to your day!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 12 pancakes 1x
- Category: Plant based
- Method: Healthy
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Units
Scale
- 1.5 cups of chopped rhubarb (about 4 stalks)
- 4 ripe bananas
- 2.5 cups of oat flour
- 2 tablespoons ground flaxseed
- 2 tablespoons chia seeds
- 1.5 teaspoons baking powder
- 1.5 cups unsweetened plant milk
- Olive oil for cooking
Instructions
- Add the rhubarb to a small saucepan with a tablespoon of water. Cook on high for about 5 minutes until the rhubarb has softened. Stir occasionally to avoid burning, and add more water if it begins to stick to the pan.
- While the rhubarb is cooking. In a large mixing bowl, mash the bananas.
- Add the oat flour, ground flaxseed, chia seed, baking powder, and plant milk to the bowl. Mix everything together until all ingredients are incorporated.
- Add the cooked rhubarb to the pancake batter, stir to mix in the rhubarb, but don’t overmix it.
- Pre-heat a non-stick frying pan. Add a little olive oil to the pan to keep the pancakes from sticking. I love to use a cast-iron pan for cooking pancakes.
- Once pre-heated, turn the heat down to medium. Use a 1/4 measuring cup to scoop out the pancake mix. Since this is egg-free, it will be on the thicker side as far as batters go. Use the bottom of the measuring cup to smash down the pancakes if needed. Cook the pancakes for about 4 minutes and then flip them over. Cook for approximately another 2-3 minutes until lightly golden brown.
- Toss in another batch of pancakes until all pancake batter is used up. Enjoy!
Notes
You can skip cooking the rhubarb first and add the chopped rhubarb directly to the batter. The rhubarb is more crunchy and sour, but still delicious!
Find it online: https://bowlofyum.com/2025/07/rhubarb-oatmeal-pancakes/