These Oat Flour Pancakes are soft and fluffy, slightly chewy and nutty, and super satisfying. They're healthy and nutritious, and are a great source of fibre. They're made without flax eggs, aquafaba, bananas, chia eggs or applesauce and are vegan, gluten-free, refined sugar free and nut-free too. They're easy to make, come together in one bowl and are ready in just 25 minutes!
Although you can use shop-bought oat flour, I much prefer to make my own as it's really easy, and so much cheaper.
Here's how you do it!
1. Place the oats in a food processor.
2. Whizz into a fine powder.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place all the ingredients into a glass mixing bowl and mix well.
Tip: Cook the pancakes as soon as possible after making the batter, otherwise the oats will soak up liquid and the batter will become too thick!
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.
Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.
- Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.
- Flip over and cook for another few minutes, until golden brown and crispy on both sides.
Tip: Use a spatula to flip over the pancakes.
- Repeat for the rest of the batter - makes around 8 pancakes.
Serving suggestions
These pancakes are perfect for breakfast or brunch, and are delicious drizzled with maple syrup and served with bananas, fresh berries and coconut yogurt.
Substitutions you can make
- You can use a store-bought oat flour instead of making your own. If using oat flour, use 150g or 1 ¼ cup oat flour.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can omit the maple syrup to make these free from sugar.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can replace the apple cider vinegar with lemon juice.
- You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.
- For a nut-free version, use a nut-free plant-based milk.
Ingredients you can add to the batter
- Raisins and ground cinnamon for an Oatmeal Raisin Cookie flavour.
- Desiccated coconut.
- Chocolate chips.
- Fresh or frozen berries: blueberries, raspberries etc!
How long do these Oat Flour Pancakes keep for?
These pancakes are best enjoyed immediately, but they do keep covered in the fridge for up to a few days.
Can you freeze these?
Yes. Just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!
How do you reheat these?
In a dry frying pan or pop in the toaster!
More vegan pancake recipes
- Oatmeal Pancakes
- Coconut Flour Pancakes
- Buckwheat Crepes
- Banana Pancakes
- Cornmeal Pancakes
- Crepes
- Quinoa Pancakes
- Buckwheat Pancakes
- Chocolate Pancakes
- or browse the whole collection!
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Oat Flour Pancakes (Vegan + GF)
Ingredients
- 150 g (1 ½ cup) rolled oats * (ensure gluten-free if necessary)
- 2 tablespoons maple syrup ** (or sub any other sweetener)
- ½ teaspoon vanilla extract
- 1 tablespoon apple cider vinegar *** (ensure gluten-free if necessary)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 250 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
For frying:
- Coconut oil (or sub vegetable oil)
Instructions
- Place the oats in a food processor.
- Whizz into a fine powder.
- Place into a bowl with all the ingredients for the pancake batter and mix well.
- Cook the pancakes as soon as possible after making the batter, otherwise the oats will soak up liquid and the batter will become too thick!
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
- Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake.
- Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.
- Repeat for the rest of the batter - makes around 8 pancakes.
- Best enjoyed immediately!
Video
Notes
- These pancakes are best enjoyed immediately, but they do keep covered in the fridge for up to a few days.
- They can also be frozen - just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!
- Reheat in a dry frying pan or pop in the toaster!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Laura
This recipe is amazing! I put the oats into a coffee grinder so they would become flour. I added an extra 25ml milk since I was letting the batter sit for about 5 minutes. The batter became the consistency of a mousse, which is perfect for me. The pancakes cooked beautifully and came out light and fluffy! They need no syrup or toppings at all. The best pancakes I think I've ever had. Thank you so much for this recipe!
Rhian Williams
Thank you so much for your feedback and kind words, so happy to hear that!
V
hello
can I make waffles from the same recipe?
Rhian Williams
Hi! You should be able to, but I haven't tested it that way so I can't guarantee results...would love to hear how you get on if you try it though!