Sometimes I fall in love with an ingredient or a recipe and I just can’t help but blog about it twice in rapid succession.

Exhibit A: that time I posted two layer cakes in a week.
Exhibit B: when I made cinnamon rolls and monkey bread in the same week with the same dough.

This time (Exhibit C?), I’ve gone a little nuts about old-fashioned oats. I’ve waxed on and on (and on and on and on and on) about how much I love making and eating granola, but even I need a little variety in my repertoire. I mean, who eats their regular everyday breakfast on the weekend?!

I have lots of weekend breakfasts (or brunches or company breakfasts or holiday breakfasts or whatever you want to call them) in the archives. The one I make most often is a Puff Pancake, but I think that’s about to change because I can’t get enough of these Oatmeal Blender Pancakes.

I’ve made these easy-peasy pancakes four times since I got back from Christmas vacation and I don’t see any end in sight. I mean, what’s not to love about a stack of pancakes that’s completely whole grain, comes together in the blender, uses ingredients you probably already have, is vegan and gluten-free, and is still soft and fluffy?!

Seriously, y’all. I’m in love.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}
makes 12-14 small pancakes

5 teaspoons apple cider vinegar
~1 2/3 cups milk of choice (I used unsweetened vanilla almond milk)
2 1/4 cups old-fashioned oats (use certified gluten-free oats for gluten-free pancakes)
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
3 tablespoons pure maple syrup
3 tablespoons neutral-flavored oil (I like canola), plus more for cooking

For Serving:
pure maple syrup
butter or vegan margarine
fresh fruit

Place apple cider vinegar in a liquid measuring cup. Pour in milk of choice until it reaches the 1 2/3 cups mark. Let sit 5 minutes or until curdled.

Combine remaining ingredients in a high-powered blender. Add milk mixture. Blend until smooth, about 40-60 seconds. Scrape down the inside of the blender as necessary. Let mixture rest for 5 minutes; it will thicken slightly.

Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat. Add batter to the pan in 1/4 cup increments, leaving space between pancakes. Let cook until bubbles form on the surface, about 2 minutes. Flip pancakes and cook an additional 1-2 minutes. Remove to a plate. Repeat process with all remaining batter, adding oil to the pan as necessary.

Divide pancakes among serving plates. Top with butter, maple syrup, and/or fresh fruit. Serve immediately.