Vegan Oat Flour Pancakes Recipe
These gluten-free, vegan oat flour pancakes are quick and easy to make. They're fluffy, filling, and delicious.
Servings: 5
Calories: 270.3kcal
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 vegan oat flour pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.
Nutrition
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