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Close up a few vegan and gluten-free oat flour pancakes topped with a blueberry compote and some maple syrup.

Oat Flour Pancakes - Super fluffy and easy recipe

4.5 from 8 votes
These oat flour pancakes are easy to make and so deliciously fluffy. Although this is a super healthy recipe, they taste just like the old fashioned ones!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings 8 pancakes


  • 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.