A stack of golden brown pancakes topped with desiccated coconut and syrup on a blue plate

Oat Flour Pancakes (Vegan + GF)

These Oat Flour Pancakes are soft and fluffy, slightly chewy and nutty, and super satisfying. They're vegan, gluten-free and refined sugar free too.
Course Breakfast, Dessert
Cuisine American
Keyword gluten-free pancakes, gluten-free vegan pancakes, oat flour pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 90kcal
Author Rhian Williams


  • 150 g (1 1/2 cup) rolled oats (ensure gluten-free if necessary)
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary) *
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 250 ml (1 cups) unsweetened almond milk (or sub any other plant-based milk)

For frying:


  • 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) sand 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!


*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


Calories: 90kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Calcium: 64mg | Iron: 0.8mg