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.
Delicious also with a fruit chia jam, melted chocolate if in the mood of a treat or topped with some nut or seed butter to make them even more filling.
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.
Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.
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.
I made these! Delightful....I just used One T. Maple syrup....wish I would have tripled the recipe....what a keeper. Thank you. 😍♥️👍😋
Thanks for your comment! I'm glad you loved them. 🙂
I ate a full stack, even better than the pre-made batter pancakes I grew up loving. Delicious and fluffy!
Oh wow! This is great! Thanks for your comment 🙂
I Doubled the recipe for 5 of us. I’ll make even more next time bc the leftovers in the fridge were firm enough and great to put in the toaster to warm up the next day. So good!! 🙂 thanks! And my toddler loved em!!
Thanks Jaimie for your comment! I'm glad you and the kids loved them 🙂
Chalon Stewart says
I am not gluten free or vegan but I much prefer oat flour pancakes to the flour ones, and this recipe is surely superb.
Oh great! I'm glad you love them! 🙂
These were pretty great and really easy to make! I added apples to mine and it went pretty well with the cinnamon. I am dieting so I was wondering, how many calories are in each serving of this recipe?
Oh great! I'm glad you loved them! 🙂 Unfortunately, I don't know how many calories there are in each.
Great recipe! Love they are vegan and healthy. Thank you!
Holli Wyatt says
Oh my goodness… this is by far the BEST, most tasty and easiest pancake recipe I have ever tried!! I have been plant-based for at least 6 years; which means I have tried my fair share of pancake recipes, so that is saying a lot! It didn’t stick to my stainless steel pan whatsoever, so I am one happy lady!😍 THANK YOU so much for taking the time to share this wonderful recipe!!
Oh that is so amazing! I'm glad it was a hit Holli. Thank you so much for taking the time to comment 🙂
NATALIE MEDINA says
These are the most delicious pancakes I have ever tasted. They actually beat my old fashioned ones that I've made for years. I'm trying gluten free because I'm hypothyroid and heard it's better for me.
I will make them every weekend. I even love 100% maple syrup on them which never tasted right to me before. I've tried other gluten free but this one is so good. THANK YOU for sharing
Thank you so much for sharing your comment Natalie! I'm so glad you like them 🙂
I don’t get all the good reviews here. I followed the recipe exactly and these were terrible. Crumbly, dry and not at all fluffy. I’ll use an egg based recipe next time.
Hi! Thanks for your feedback, I'm sorry these didn't work out! I was wondering, did you grind your own rolled oats to make the oat flour? For best texture, the oat flour needs to be very fine and really look like a regular flour.
Wow… Such a simple recipe for such yummy results! Sometimes it takes me awhile to find good vegan recipes, but this was the first one I clicked on and I’m so glad I did. The batter did thicken up quick but it was nothing a splash of almond milk couldn’t fix. I’ll definitely be making these again!
Hi Rebecca! Thank you so much for sharing 🙂 I'm glad you liked them!
This is our go-to Sunday pancake recipe. They are easy and we love the texture. Thanks for sharing the recipe! 🙂
Hi Alexa, thanks for sharing! 🙂
They look nothing like the photos, more like oatmeal cookies, but they are scrumptious! I've made a lot of oat pancakes and these are the fluffiest!
I calculated the calories for the 1x recipe at 626, so divide that by how many pancakes you make. I got 8 mini pancakes.
Ib also added freeze dried strawberries and they were great
Hi Jo! Thanks for sharing your comment, I'm glad you like them! 🙂
I make these regularly, very good
I'm glad to hear this, thanks Laura for your comment!