Gluten-Free Vegan Oatmeal Pancakes

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.

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!

• 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 fresh fruit and coconut yogurt or coconut whipped cream.

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!

More delicious vegan breakfast recipes

• White Bean Scramble with Almond Bacon
• Matcha Overnight Oats
• Banana Overnight Oats
• Buckwheat Crepes
• Cornmeal Pancakes
• Flaxseed Pancakes
• Granola
• Banana Oatmeal
• 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 it

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