Gluten-Free Vegan Oatmeal Pancakes

Name: Gluten-Free Vegan Oatmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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 rolled oats ((ensure gluten-free if necessary)); 85 g ground almonds (almond meal) (**); 85 g 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 unsweetened almond milk ((or sub any other plant-based milk)); Coconut oil ((or sub vegetable oil))

Last updated - July 13, 2021; Published - June 9, 2019 By Rhian Williams 22 Comments

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These Gluten-Free Vegan Oatmeal Pancakes are soft and fluffy, slightly chewy and nutty, and perfectly sweet. They taste like Oatmeal Cookies, are made without flax eggs, aquafaba, bananas, chia eggs or applesauce, and are refined sugar free too. They're really easy to make as they come together in one bowl, are ready in 25 minutes, and there's no blender or aquafaba required! They make a filling and satisfying breakfast, snack or dessert, and leftovers can be reheated easily in a frying pan or the toaster.

A stack of gluten-free vegan oatmeal pancakes on a plate sprinkled with chopped pistachios and freeze-dried raspberries

How to make this recipe

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!

Raw gluten-free vegan oatmeal pancake batter in a mixing bowl

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 half-cooked gluten-free vegan oatmeal pancake being cooked in a frying pan

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 gluten-free vegan oatmeal pancake being cooked in a frying pan

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 fresh fruit and coconut yogurt or coconut whipped cream.

A stack of gluten-free vegan oatmeal pancakes on a plate with syrup being poured over the top from a small jug

How long do these keep for?

These pancakes keep well covered in the fridge for a couple of days.

Reheating leftovers

Reheat in a dry frying pan or pop in the toaster!

Substitutions you can make

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 replace the gluten-free flour with plain flour if you're not gluten-free.

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!

A stack of sliced gluten-free vegan oatmeal pancakes on a plate topped with chopped pistachios

More delicious vegan breakfast recipes

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 it

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