Irish Cream Oat Pancakes

Irish Cream Oat Pancakes

With St. Patrick’s Day behind me and a whole pitcher of vegan Irish Cream Liquor in the fridge it’s time to make some Irish cream recipes.

I thought pancakes would be a good place to start. After all the Irish cream is mostly coconut and cashew – and that makes everything moist and magical.

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Be sure to try these recipes that use vegan Irish creams too:

Irish Cream Oat Pancakes


Vegan Irish Cream Oat Pancakes

Serves: 2-3

Soy-free Makes about 6 medium-sized pancakes (1/4 cup batter each)
  • ½ cup rolled oats blended into a flour or oat flour
  • ½ cup whole wheat pastry flour
  • 1½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • pinch salt
  • ½ cup homemade vegan Irish Cream Liquor
  • ½ cup nondairy milk of choice
  • ¼ cup applesauce
  • 1 tablespoon ground flax seed mixed with 2 tablespoons warm water
  1. Heat a griddle or saute pan over medium heat.
  2. Mix the ground oats, flour, baking powder, baking soda and salt in a small mixing bowl and mix well.
  3. Measure out the Irish cream, milk and apple sauce in a 2 cup measuring cup then stir in the flax mixture.
  4. Use a heaping ¼ cup per pancake. Don't crowd the pan, I usually cook them 3 at a time. Flip once the are cooked about half-way through, about 3 minutes.
  5. Cook on the other side for 2 to 3 minutes until cooked through.
  6. Serve with maple syrup and thrown some fresh berries on top if you have any handy.
  7. This should make 6 pancakes or enough for 2 to 3 people.

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