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    Recipes » Recipes » Breakfast

    Oat Flour Pancakes (Vegan + GF)

    Last updated - July 13, 2021; Published - June 30, 2019 By Rhian Williams 206 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 209 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free pancakes, gluten-free vegan pancakes, oat flour pancakes
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 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.

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      Recipe Rating




    1. Mia

      August 08, 2021 at 3:02 pm

      Great flavor! Made with oat milk. A little more delicate/weaker structure than traditional wheat pancakes. Would definitely make again the next time we have gluten-sensitive brunch guests.

      Reply
      • Rhian Williams

        September 09, 2021 at 3:59 pm

        Thank you so much, so happy to hear that!

    2. Priscila S

      September 11, 2021 at 6:38 pm

      5 stars
      Just made them this morning. I added cinnamon and vegan chocolate chips, loved it

      Reply
      • Rhian Williams

        September 11, 2021 at 8:20 pm

        Thank you so much, so happy to hear that!

    3. Cidi

      November 23, 2021 at 1:33 am

      5 stars
      My toddler doesn’t eat oatmeal and she devoured these. Thank you for the recipe.

      Reply
      • Rhian Williams

        November 23, 2021 at 1:44 am

        Thank you so much, so happy to hear that!

    4. Jacquelynn

      December 23, 2021 at 2:18 pm

      5 stars
      Great pancake recipe! Even the non gluten free people enjoyed it! Thanks!

      Reply
      • Rhian Williams

        December 23, 2021 at 4:51 pm

        Thank you so much, so happy to hear that!

    5. Annie P

      February 08, 2022 at 11:00 am

      5 stars
      Great recipe . My boy enjoyed the yummy vegan Pancake.
      Thank you !

      Reply
      • Rhian Williams

        February 08, 2022 at 3:50 pm

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

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

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