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
Gluten-Free Vegan Oatmeal Pancakes
Ingredients
- 2 tablespoons maple syrup (or sub any other sweetener)
- ½ teaspoon vanilla extract
- 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
- 50 g (½ cup) rolled oats (ensure gluten-free if necessary)
- 85 g (⅔ cup) ground almonds (almond meal) **
- 85 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
- ¼ 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!
Video
Notes
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.
Claire
I have made these a number of times now as they're so easy and I still love them! It makes too many for me to eat alone so I tried freezing them between layers of greaseproof paper in a sealed container and I've just had the last three today. They still tasted fine and as long as I don't reheat them too much in the microwave they have the same texture too! I'm going to make a batch to pull out the freezer over Christmas!
Rhian Williams
Thank you so much, so happy to hear that! And thank you for tips on freezing them, that's great to know!
sue
Very tasty and quick to make. I added strawberries. I love the fact that I didn’t have to make flax “eggs”.
Rhian Williams
Thank you so much, so glad you liked them!
DC
Hi there! Tried your recipe for oat flour pancakes and love it! So in this oatmeal pancakes, the rolled oats are not blended? Will we be able to taste the oat grains if that's the case? Basically I'm looking for a combination of oatflour/blended oats and almond meal type of pancakes. Thanks!
Rhian Williams
Thank you so much! Yes the oats in this one aren't blended, so you'll be able to taste the oat grains.
Dawn
Great recipe, quick and easy as its a one bowl recipe. Mine rose to about a 1/2", nice and fluffy like regular pancakes!I had to add a little more oatmilk as the batter was fairly thick, I think that it is important to make them quickly as the recipe says.
Rhian Williams
Thank you so much for sharing your feedback!
Dawn K.
Great recipe, quick and easy as its a one bowl recipe. Mine rose to about a 1/2", nice and fluffy like regular pancakes!I had to add a little more oatmilk as the batter was fairly thick, I think that it is important to make them quickly as the recipe says.
Jo
These pancakes are great! I'm so grateful for all your recipes! As a person with multiple food sensitivities, your recipes have made it so I can still have delicious food without getting sick. Thank you!!
Rhian Williams
Thank you so much, so happy to hear that!