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
- Vegan Buttermilk 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.
Anonymous
I'm a bit confused as to how 1 1/2 cups of oats is 150g, where as 1 cup of milk is 250ml? Sorry if this is correct/obvious I'm a bit of a doink when it comes to cooking 🙂
Rhian Williams
Haha no problem! Cups are measured in terms of volume not weight, so there are fluctuations between different foods depending on how bulky they are ie. how much volume they take up in a measuring cup!
Elizabeth
Can I substitute the Apple Cider Vinegar
Rhian Williams
Yes - use lemon juice!
Jennie
Such a great recipe!! Nicely done! I substituted 1 cup of regular flour and it came out very nicely. I kept everything else the same.
Rhian Williams
Thank you so much!!
Ashley
This recipe was almost perfect! It just tasted a bit too much of baking powder lol I could have been a little extra heavy handed though. Thanks for sharing! <3
Rhian Williams
So glad you liked it!
Nayely Deleon
Is it 90 calories for 8 or per pancake?
Rhian Williams
Per pancake!