Gluten-Free Vegan Oatmeal Pancakes

These Gluten-Free Vegan Oatmeal Pancakes are super fluffy, slightly chewy and nutty, and perfectly sweet. They’re really easy to make as there’s no blender or aquafaba required!

Why you’ll love these Gluten-Free Vegan Oatmeal Pancakes:

• they’re undetectably vegan and gluten-free
• they’re soft and fluffy
• they’re slightly chewy and nutty from the oats
• they taste like Oatmeal Cookies
• they’re refined sugar free
• they’re filling and satisfying
• they’re made without flax eggs, aquafaba, bananas, chia eggs or applesauce
• they’re made without a blender
• 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
• leftovers can reheated easily in a frying pan or the toaster!

How to make these Gluten-Free Vegan Oatmeal Pancakes

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a glass mixing bowl – no need to sift the flours!

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 Gluten-Free Vegan Oatmeal Pancakes

These Pancakes are perfect for breakfast or brunch, and are delicious drizzled with maple syrup and served with fresh fruit and coconut yogurt or coconut whipped cream.

How long do these Gluten-Free Vegan Oatmeal Pancakes keep for?

These Pancakes keep well covered in the fridge for a couple of days. Just reheat in a dry frying pan or pop in the toaster!

Substitutions you can make to this recipe:

• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil
• you can substitute the gluten-free flour with plain flour if you’re not gluten-free
• you can substitute the ground almonds (almond meal) with ground walnuts
• for a nut-free option, substitute the ground almonds (almond meal) with ground sunflower seeds and use a nut-free plant-based milk.

Ingredients you can add to the batter:

• raisins and ground cinnamon for an Oatmeal Raisin Cookie flavour
• dried cranberries
• desiccated coconut
• chocolate chips
• fresh or frozen berries: blueberries, raspberries etc!

More delicious vegan breakfast recipes:

• White Bean Scramble with Almond Bacon
• Matcha Overnight Oats
• Banana Overnight Oats
• Granola
• Banana Oatmeal

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.

Gluten-Free Vegan Oatmeal Pancakes

These Gluten-Free Vegan Oatmeal Pancakes are super fluffy, slightly chewy and nutty, and perfectly sweet.

5 from 2 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free vegan pancakes, oatmeal pancakes, vegan pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 pancakes

Calories: 134kcal

Author: Rhian Williams

Ingredients

• 2 tablespoons maple syrup (or sub any other sweetener)
• 1/2 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
• 50 g (1/2 cup) rolled oats (ensure gluten-free if necessary)
• 85 g (2/3 cup) ground almonds (almond meal) **
• 85 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 1 teaspoon baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 230 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)

For frying:

• Coconut oil (or sub vegetable oil)

Instructions

• Place all the ingredients for the pancake batter in a bowl and mix well (no need to sift the flours)
• 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 besand 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
• Leftovers keeps well covered in the fridge. Just reheat in a dry frying pan or pop in the toaster!

Notes

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be substituted with lemon juice.

**You can alternatively use almond flour

Nutrition Facts

Gluten-Free Vegan Oatmeal Pancakes

Amount Per Serving

Calories 134 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Sodium 73mg3%

Potassium 84mg2%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 4g4%

Protein 4g8%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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