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Home » Recipes » Breakfast

Oat Flour Pancakes (Vegan + GF)

Last updated - September 29, 2023; Published - June 30, 2019 By Rhian Williams 210 Comments

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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
  • 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

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.

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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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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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