These fluffy vegan oat flour pancakes are just like the old-fashioned style pancakes, but provides a bonus nutrition from the rolled oats. Easy to make, completely gluten-free, egg-free and so darn good!
These vegan oat flour pancakes have been a very popular recipe from the blog since the start! Today, I updated the blog post with more detailed tips on how to make them perfectly every time.
Not only do readers love this recipe, but it is also my go-to eggless pancakes I make for my own family. We used to buy a store-bought pancake mix, but now with this recipe, no need to as they are so easy and quick and the recipe calls for simple pantry ingredients we always have in the house.
They also are very healthy, filling and uses rolled oats (or oat flour) to make them higher in fiber and vitamins. I love that they are made gluten-free and without eggs, but still have an amazing fluffy texture.
We also LOVE their subtle vanilla flavor that pairs well with the hint of cinnamon spice, they are so flavorful! They are truly one of our favorite breakfast recipe to make at home that everyone loves, including my husband and kids. Hope you like them too!
Why use oat flour when making pancakes from scratch
- Using oat flour when making vegan pancakes not only is a great healthy option, but also helps achieve a nice texture. The natural thickening and binding abilities from the rolled oats allows you to skip on using eggs!
- Using rolled oats also makes it a gluten-free pancake recipe. Simply make sure to use an oat flour or rolled oats (if making your own flour) that are certified gluten-free, if necessary. Also, check out my buckwheat banana pancakes for another gluten-free breakfast recipe.
- Rolled oats are fairly inexpensive. You will save a bunch skipping on the premix and make them from scratch.
- It is so convenient! Rolled oats are usually a staple in most households, so you can easily grind your own flour (using a blender) and make pancakes any time with not much planning.
Ingredients you'll need
To prepare these healthy vegan pancakes, you will only need a few simple ingredients. And I bet you already have everything in your house!
- Oat flour. It is easy to find at the store (I love the oat flour from Arrowhead Mills). If you don't have any, you can also make your own easily. Simply grind rolled old fashioned oats in either a food processor or a blender until you reach a super fine texture, just like flour. Check out this guide from Love and Lemons that will help you prepare your own oat flour.
- Baking powder. There is a relatively large amount of baking powder used when making these pancakes. This helps getting a thick, but light and fluffy texture. Choosing a aluminium-free baking powder will make sure there is no unpleasant metallic flavor detected.
- Cinnamon. The cinnamon is optional, but adds a very subtle and nice flavor. If you really love cinnamon, then I suggest you double the amount to get a stronger spiced flavor. You can also substitute for the same amount of pumpkin spice mix.
- Plant-based milk. Any kind will work, but try using chocolate cashew milk or strawberry almond milk, so delicious!
- Maple syrup. Optional. You can also use agave nectar or any other liquid sweetener.
- Vanilla extract. Optional, but adds an amazing flavor.
How to make these vegan oat flour pancakes
Make the batter
In a large bowl, combine the flour, baking powder, salt and cinnamon. Then, add the plant-based milk, maple syrup and vanilla extract. Whisk well until uniform
Cook the pancakes
Warm up a large non stick pan. I like to also melt a little coconut oil in the pan so the pancakes don't stick to it.
Then, using about ⅓ cup of batter, pour the pancakes mixture to shape a circle. If the batter thickened, you can help it spread out in the pan. Let it cook on medium heat for 2 minutes, then flip and cook for one more minute on the other side.
As a side note, the batter thickens very quickly, so you might need to add more milk to the batter in between batches.
Serve while still warm with your favorite toppings or keep in a cozy oven to keep them warm while you finish up the batches.
Watch how to make them
- Again, the batter thickens quickly after combining the dry and liquid ingredients. You will likely need to add some extra plant-based milk and whisk in between batches. Aim for a texture that's thick-ish, but still pourable.
- I got better results when cooking the pancakes on lower heat. So, warm up your pan first, then turn it down to medium-low before cooking the pancakes. This will allow the pancakes to cook through before browning too much.
- You can make more and store the extra pancakes in an air-tight container to reheat later in the week. Use the microwave or even the toaster oven to warm them up.
They are amazingly delicious on their own, but we love to serve them with maple syrup. Also great served with berries, bananas, crushed walnuts and even this tahini caramel sauce (2-ingredient no cook recipe!) if you have an extra 5 minutes.
I do not recommend swapping the oat flour for any other kind of flour. The recipe was tested with oat flour and the texture might vary if using a different type.
You can add different spices to the batter, such as pumpkin spice mix, nutmeg, cardamom, etc. Also, after pouring the batter in the pan, you can add a few fresh blueberries or raspberries to the pancakes by gently pressing the fruit in the batter before flipping them. Or even chocolate chips!
More oat breakfast recipes you might like
- How to make overnights oats
- Pumpkin and orange overnight oats
- Strawberry and chocolate baked oatmeal
- Barley and oat breakfast bowl
- Pear and cinnamon oat bars
- Chai latte smoothie
- Sweet potato crispy granola
- Matcha oatmeal
I hope you like these gluten-free pancakes as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how it was.
Oat Flour Pancakes - Super fluffy and easy recipe
- 1 ½ cups oat flour
- 1 tbsp baking powder - choose aluminium free if possible
- ¼ tsp cinnamon - optional
- ¼ tsp salt
- ¾ cup non dairy milk + 2 tbsp - plus more as needed, see notes
- 3 tbsp maple syrup
- ½ tsp vanilla extract - optional
- Whisk to combine the oat flour, baking powder, cinnamon (if using) and salt.
- Then, add the non dairy milk, maple syrup and vanilla extract (if using). Whisk until the batter is uniform, but do not overmix.
- Warm a large non-stick pan. When warmed up, turn down the heat to medium-low. Using about ½ to ⅓ cup, spread the batter in the pan to a disk shape. Cook for about 2 minutes, then flip and cook for another 1 minute. Keep going until you used all the batter.
- Serve with fresh fruits and maple syrup.
- The batter tends to thicken quickly. If this happens, you might need to help the batter spread into a disk in the pan with the back of a spoon. Also, you might need to thin out the batter with more plant-based milk in between cooking batches as necessary (2 tablespoons at the time).
- You can prepare the pancakes ahead and store them in an air-tight container in the fridge. Warm them up in a microwave when ready to eat.
- You can either buy the oat flour at the grocery store, or you can also very easily make your own oat flour by grinding old-fashioned raw oats in a food processor or blender into a super fine texture similar to flour.