Irish Cream Oat Pancakes

Vegan Irish Cream 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.

Vegan Irish Cream Pancakes
soy-free
Makes about 6 medium-sized pancakes (1/4 cup batter each)

  • 1/2 cup rolled oats blended into a flour or oat flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch salt
  • 1/2 cup homemade vegan Irish Cream Liquor
  • 1/2 cup nondairy milk of choice
  • 1/4 cup applesauce
  • 1 tablespoon ground flax seed mixed with 2 tablespoons warm water

Heat a griddle or saute pan over medium heat.

Mix the ground oats, flour, baking powder, baking soda and salt in a small mixing bowl and mix well.

Measure out the Irish cream, milk and apple sauce in a 2 cup measuring cup then stir in the flax mixture.

Use a heaping 1/4 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. Cook on the other side for 2 to 3 minutes until cooked through.

Serve with maple syrup and thrown some fresh berries on top if you have any handy.

This should make 6 pancakes or enough for 2 to 3 people.
Be sure to try these recipes that use vegan Irish creams too:

Vegan Irish Cream Pancakes

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