These gluten-free, vegan oat flour pancakes are fluffy with a subtle hint of sweetness. They’re one of my favorite oat flour recipes. These vegan oat pancakes are easy to make, nutritious, filling, and perfect for breakfast or brunch on the weekends. You can also freeze these for a convenient, make-ahead breakfast for busy mornings.
Main ingredients
These pancakes are made with gluten-free oat flour. If oat flour isn’t available at your local grocery store, then you can purchase it online or make oat flour at home in a food processor or blender. I prefer to make my own oat flour because it’s so quick, easy, and inexpensive to make at home.
To make oat flour at home, simply fill your food processor or high blender with rolled oats, then blend for two minutes or until a flour-like consistency is achieved. You can store the oat flour in an airtight container in the pantry, fridge, or freezer. Be sure to use oats that are labelled gluten-free if that is a requirement for you.
I added a splash of maple syrup to the pancake batter for a hint of sweetness, along with some pure vanilla extract.
Almond butter acts as a binder in these pancakes. Be sure to use an unsweetened, smooth variety.
You can use any type of unsweetened plant-based milk you like in these pancakes. Almond milk or oat milk are my go-to choices.
How to make them
These pancakes are quick and easy to make. Start by adding the unsweetened plant-based milk, smooth almond butter, vanilla extract, and salt to a mixing bowl, then use a whisk to mix well.
Add the gluten-free oat flour and baking powder, then whisk to combine.
Add about one tablespoon of oil or vegan butter to a large, nonstick frying pan and place it on the stove set to low-medium heat. Let the batter rest while the frying pan heats up on the stove for a few minutes. Once the pan is hot, begin cooking 3-4 pancakes at a time using 1/4 cup of batter per pancake.
Cook the pancakes for 3-5 minutes or until bubbles have formed and the batter looks dry in the center of the pancake (these take a bit longer to cook than conventional pancakes made with wheat).
Flip the pancakes and continue to cook for 3 additional minutes.
Repeat with the remaining batter, adding a bit of extra oil or vegan butter to the pan for each round of pancakes.
Serve hot with maple syrup, fresh berries, or any other toppings you like.
Optional additions
Take these pancakes to the next level by adding 1/2 cup of fresh blueberries or dark chocolate chips to the batter. Or add a pinch of cinnamon or fresh lemon zest.
Storage and freezing
You can store these pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.
More oat flour recipes to try
- This oat flour cake tastes like dessert but is nutritious enough to eat for breakfast.
- These applesauce oat flour muffins are easy to prepare and perfect for a make-ahead, freezer-friendly breakfast.
- These vegan oat flour cookies are nutrient dense and delicious.
Vegan Oat Flour Pancakes
Equipment
- Nonstick frying pan
Ingredients
- 1 1/2 cups gluten-free oat flour
- 1 1/3 cups unsweetened plant-based milk
- 1/4 cup smooth almond butter
- 1 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Oil or vegan butter to grease the pan
Instructions
- Add the unsweetened plant-based milk, smooth almond butter, vanilla extract, and salt to a mixing bowl, then use a whisk to mix well.
- Add the gluten-free oat flour and baking powder, then whisk to combine.
- Add about one tablespoon of oil or vegan butter to a large, nonstick frying pan and place it on the stove set to low-medium heat.
- Let the batter rest while the frying pan heats up on the stove for a few minutes.
- Once the pan is hot, begin cooking 3-4 pancakes at a time using 1/4 cup of batter per pancake.
- Cook for 3-5 minutes or until bubbles have formed and the batter looks dry in the center of the pancake, then flip the pancakes and continue to cook for 3 additional minutes.
- Repeat with the remaining batter, adding a bit of extra oil or vegan butter to the pan for each round of pancakes.
- Serve hot with maple syrup, fresh berries, or any other toppings you like.
Notes
- Optional additions to the pancake batter include dark chocolate chips, fresh blueberries, or a pinch of cinnamon or fresh lemon zest.
- You can store these pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.