Vegan Oat Flour Pancakes (Gluten Free)

These gluten-free vegan oat flour pancakes are easy to make, nutritious, and perfect for breakfast or brunch on the weekends. Give them a try if you’re looking for nutrient-rich plant-based recipes, like these vegan oat flour cookies, which are another good option.

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, fill your food processor or high-powered 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 Vegan Oat Flour Pancakes

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

I sometimes like to add 1/2 cup of fresh blueberries or dark chocolate chips to the batter. A pinch of cinnamon or fresh lemon zest are nice additions too.

4.30 from 10 votes

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Vegan Oat Flour Pancakes Recipe

These gluten-free vegan oat flour pancakes are quick and easy to make. They're filling, nutrient-rich, and delicious.

Cook Mode(prevent your screen from going dark)

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 29 minutes minutes

Total Time 34 minutes minutes

Servings 5

Calories 270.3kcal

Author Jennifer Bell

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 three months.

Nutrition Estimates

Serving: 2Pancakes | Calories: 270.3kcal | Carbohydrates: 35.6g | Protein: 8.9g | Fat: 10.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 5.1g | Sodium: 324.2mg | Potassium: 269.1mg | Fiber: 4.2g | Sugar: 8.3g | Vitamin A: 131.4IU | Calcium: 253.7mg | Iron: 2.5mg