These Oat Flour Pancakes are soft and fluffy, slightly chewy and nutty, and super satisfying. They’re vegan, gluten-free and refined sugar free too.
Why you’ll love these Oat Flour Pancakes:
- they’re undetectably vegan and gluten-free
- they’re soft and fluffy
- they’re refined sugar free
- they’re filling and satisfying
- they’re healthy and nutritious
- they’re a great source of fibre
- they’re made without flax eggs, aquafaba, bananas, chia eggs or applesauce
- they’re nut-free
- they’re easy to make
- they come together in one bowl
- they take just 25 minutes to make
- they’re great for breakfast, a snack or dessert!
How do you make Oat Flour?
Although you can use shop-bought oat flour for these Oat Flour Pancakes, I much prefer to make my own as it’s really easy, and so much cheaper.
Here’s how you do it!
- Place the oats in a food processor.
- Whizz into a fine powder.
And that’s all!
How to make these Oat Flour Pancakes
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.
How to serve these Oat Flour Pancakes
These Oat Flour 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 to this recipe:
- You can use a store-bought oat flour instead of making your own. If using oat flour, use 150g or 1 1/4 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 pancakes?
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
- Buckwheat 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.
Oat Flour Pancakes (Vegan + GF)
- 150 g (1 1/2 cup) rolled oats * (ensure gluten-free if necessary)
- 2 tablespoons maple syrup ** (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar *** (ensure gluten-free if necessary)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 250 ml (1 cups) unsweetened almond milk (or sub any other plant-based milk)
- Coconut oil (or sub vegetable oil)
- 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) sand 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!
- 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!
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