• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
×
Home » Recipes » Breakfast

Oat Flour Pancakes (Vegan + GF)

Last updated - July 13, 2021; Published - June 30, 2019 By Rhian Williams 210 Comments

Jump to Recipe Jump to Video Print Recipe
A collage of two oat flour pancakes photos

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!

A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate
How do you make Oat Flour?


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.

Oats in a food processor against a white background

2. Whizz into a fine powder.

Oat flour in a food processor against a white background

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.
Raw oat flour pancake batter in a white bowl with a blue rim against a white background

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.
A raw oat flour pancake being cooked in a black frying pan against a marble background
  • 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.

A golden brown oat flour pancake being cooked in a black frying pan against a marble background
  • 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!

A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate against a grey background

More vegan pancake recipes

  • Oatmeal Pancakes
  • Coconut Flour Pancakes
  • Buckwheat Crepes
  • Banana Pancakes
  • Cornmeal Pancakes
  • Crepes
  • Quinoa 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.

Watch how to make this recipe

A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

Oat Flour Pancakes (Vegan + GF)

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.
4.17 from 218 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free pancakes, gluten-free vegan pancakes, oat flour pancakes
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 pancakes
Calories: 90kcal
Author: Rhian Williams

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

*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 omit the maple syrup to make these free from sugar.
***The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be replaced with lemon juice.
  • 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!
Nutrition Facts
Oat Flour Pancakes (Vegan + GF)
Amount Per Serving
Calories 90 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 77mg3%
Potassium 104mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Calcium 64mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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.

More Breakfast Recipes

  • A slice of gluten-free vegan yogurt cake on a plate with a fork
    Gluten-Free Vegan Yogurt Cake
  • A sliced loaf of vegan apple bread on a wire rack
    Vegan Apple Bread (Gluten-Free)
  • Three baked banana oatmeal bars topped with pecan nuts on a marble background, with a bite taken out of one
    Baked Banana Oatmeal Bars (Vegan + Gluten-Free)
  • A slice of gluten-free vegan olive oil cake decorated with rosemary on a plate with a fork
    Gluten-Free Vegan Olive Oil Cake
  • Share
  • Tweet

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Chloe

    January 21, 2021 at 7:12 pm

    Is the nutrition facts per 1 pancake or 8?

    Reply
    • Rhian Williams

      January 21, 2021 at 8:26 pm

      Per pancake!

  2. Anne

    January 23, 2021 at 4:03 pm

    5 stars
    These are so good. Made with mini chocolate chips.

    Reply
    • Rhian Williams

      January 23, 2021 at 6:03 pm

      Thank you so much!

  3. Anna

    February 07, 2021 at 1:59 pm

    Love these pancakes! Is it possible to make the batter the night before? Will it impact the texture? Thanks

    Reply
    • Rhian Williams

      February 07, 2021 at 6:01 pm

      Thank you so much! It wouldn't impact the texture, but the batter would get too thick sitting out overnight unfortunately. You could prepare all the dry ingredients and leave them in a bowl overnight and then add the wet ingredients just before making! Hope that helps.

  4. Amandeep Bahia

    February 07, 2021 at 6:02 pm

    5 stars
    Super easy, healthy and tasty. Thanks Rhiannon x x x

    Reply
    • Rhian Williams

      February 07, 2021 at 10:35 pm

      Thank you so much!

  5. Lindsay

    February 11, 2021 at 2:17 pm

    5 stars
    Easy and delicious! I topped with berries and maple syrup.

    Reply
    • Rhian Williams

      February 11, 2021 at 3:28 pm

      Thank you so much, so happy to hear that!

« Older Comments
Newer Comments »

Primary Sidebar

A collage of two oat flour pancakes photos
Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

More about me →

Popular Recipes

  • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
    Vegan Blueberry Muffins (Gluten-Free)
  • A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate
    Oat Flour Pancakes (Vegan + GF)
  • A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it
    Coconut Flour Bread (Vegan + Gluten-Free)
  • Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background
    Vegan Coconut Flour Pancakes (Gluten-Free)
  • A loaf of oat flour bread with two slices
    Oat Flour Bread (Vegan + Gluten-Free)
  • A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers
    Vegan Baked Cheesecake (Gluten-Free)
  • A loaf of quinoa bread topped with seeds with two slices next to it
    Quinoa Bread (Vegan + Gluten-Free)
  • Six vegan sausage rolls on a black slab
    Vegan Sausage Rolls (Gluten-Free)

Footer

A collage of two oat flour pancakes photos

↑ back to top

About

  • About
  • Privacy Policy & Disclosure
  • Copyright Notice

Newsletter

  • Subscribe for free updates

Contact

  • Contact
  • Work With Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·