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close up side view of oat flour pancakes

Take your breakfast game up a notch with fluffy oat flour pancakes. These delicious oat pancakes are vegan, gluten-free, and nutritious––full of plant-based protein and heart healthy fiber. Plus they’re super filling, so you’ll feel nourished and energized until lunchtime.

side view of oat flour pancakes on a fork

Oatmeal pancakes > Oatmeal

Oats are one of the healthiest foods you can eat. It’s no wonder the make the healthiest pancakes! This naturally gluten-free grain is rich in plant-based protein, cholesterol-lowering fiber, gut supportive resistant starch, and important minerals like iron, zinc, and selenium. Oats are easily one of the most healthy whole grains, but most of us only enjoy them in the form of oatmeal. I’m sorry, but I’m tired of oatmeal. Even quick-cook oatmeal. And I know I’m not alone. We all know that oats are anti-inflammatory, cholesterol-lowering, and great for the heart; but a bowl of oatmeal isn’t the only way to enjoy this nutritious grain. Make oatmeal flour pancakes, and transform rolled oats into your new favorite pancake recipe.

5 Reasons we love Healthy Oat Pancakes

  1. They’re delicious and fluffy
  2. Oat flour is healthier than regular flour
  3. They’re so easy to make
  4. Highly nutritious. These pancakes are good for your heart and your stomach
  5. Made with simple ingredients

overhead of rolled oats in a bowl along with other oat flour pancakes ingredients

The Star Ingredients

Rolled oats: The most important ingredient for these oatflour pancakes is the oats. When you grind oats to make oat flour, you create a highly nutritious flour that can be used in place of regular white or wheat flour. There’s no need to buy oat flour at the grocery store. You can simply grind regular rolled oats in a blender to make one of the healthiest flours. Despite being gluten-free, oat flour can create light and fluffy pancakes just like all-purpose flour. The difference being, these pancakes are much more nutritious and have more flavor.

What do oat flour pancakes taste like?

Oat flour gives these hearty pancakes a nutty taste, slightly earthy taste.

Flax seed: Flax seeds make the perfect egg substitute in vegan cooking and baking. When blended with water, ground flax (aka flax seed meal) becomes a gelatinous binding agent. In addition to preventing your pancakes from falling apart, flax seeds are a fantastic source of omega 3 fatty acids, which are important for brain and health health.

Non-dairy milk: For the cleanest tasting pancakes I recommend using plain unsweetened soy milk without added stabilizers and flavors. I like using the shelf stable organic soy milk from Trader Joes or West Soy’s plain soy milk. Both are made with just soy beans and water for a clean neutral taste. Of course you could make your own nut milk, or just use your preferred store-bought non-dairy milk.

Apple cider vinegar (ACV): Don’t worry, the pancakes won’t taste like vinegar. Vinegar reacts with baking powder (or soda) to produce extra fluffy and airy pancakes. This reaction can occur in all baking, not just vegan. White vinegar and even lemon juice will also do the trick if you’re out of ACV.

How to make oat flour pancakes

There are two methods for making these yummy pancakes. One requires pre-grinding your flour and mixing the pancake batter in a mixing bowl––the more traditional way. This method makes the fluffy pancakes you see pictured in this post. The other method will save you time and dishes, but the pancakes aren’t as fluffy, still delicious, but not as fluffy. For this quick and easy method you blend all of the ingredients in a blender to make the batter which you will then fry as usual.

overhead view of oat flour in a bowl with cinnamon and baking soda

Method one | GRIND YOUR FLOUR

  • In a small bowl mix flax seed meal and 2 tablespoons of water. Stir and set aside for about 5 minutes while you prepare the other ingredients. This flax seed meal will thicken and become an egg replacer to keep them from falling apart and to help make the pancakes rise.
  • Grind 2 cups of flour in a blender until it is a fine consistency. In the end you’ll have about 1 3/4 cups of oat flour.
  • In a large bowl combine the oat flour with the sugar, baking powder, cinnamon, and sea salt. Then add the wet ingredients: soy milk, apple cider vinegar, vanilla extract, oil, and the flax seed “egg”. Use a whisk to blend, but take care to not over mix the batter.
  • Let the batter rest for 7 minutes before frying the pancakes.
  • While the batter rests warm a large non-stick skillet or frying pan on medium-high heat.

side view of oat flour pancake batter in a blender

Method two | EASY BLENDER PANCAKES

  • Grind the rolled oats in a blender. Once they have become a fine flour, add the remaining wet and dry ingredients. Pulse until smooth.
  • Let the batter rest for about 7 minutes.
  • To be honest, I prefer the bowl method because some of the batter stays stuck at the bottom of my blender. It saves a dish, but is a bit frustrating to lose batter.

How to fry the oat flour pancakes for best results

The frying instructions are the same for both methods.

How to keep pancakes from sticking:

  • Use a a non-stick pan, cast iron skillet, or griddle
  • Heat pan to medium-high heat well before you pour on the batter
  • Grease the skillet with vegan butter

oat flour pancake batter cooking in a skillet

To keep oat flour pancakes from falling apart:

  • For method one, rest the batter for at least 5 minutes before frying. I usually rest my batter for 7 minutes.
  • When flipping the pancakes, use a knife or fork to steady the pancake on your spatula as you lift and flip.
  • Use a good pancake turner spatula

Why is the inside of my pancake raw?

This happens when your pan is too hot when the batter is added. The surface of the pancake is burning quickly so you flip it, but the inside didn’t have a chance to cook through.

  • Heat the pan to medium-high heat for 5 minutes before frying. Then reduce the heat to medium once you’ve added the batter.
  • Fry on the first side for about 3 minutes, until the edges have started to dry and bubbles pop in the center. Flip and fry on the other side for 2 minutes.

oat flour pancakes with slice taken out of stack.

Substitutions:

  • White vinegar or lemon juice can be used in place of apple cider vinegar.
  • Ground chia seeds can be used to replace flax seed. Mix with 3 tablespoons instead of 2 tablespoons.
  • Use your preferred non-dairy milk in place of soy milk.
  • Coconut oil can be used instead of vegan butter for frying the pancakes.

How to freeze, store, and reheat

You can make a large batch of these pancakes to reheat and enjoy throughout the week

To reheat: Warm the oat flour pancakes in a toaster oven at 375° for 10 minutes. My toaster oven has a toast setting which I set to shade 5 which heats the pancake for about 5 minutes. Microwaving pancakes destroys its fluffy texture and crispy edges.

To store: Keep the cooked pancakes in an air tight container in the refrigerator for up to a week.

To freeze: Place a small piece of parchment paper in between each oat flour pancake to prevent sticking. Store the pancakes in a freezer bag for up to 2 months. Reheat in a toaster oven for best results.

Side view of oat flour pancakes stacked on a plate

Check out these other healthy vegan pancake recipes

Almond Flour Pancakes

Sweet Potato Pancakes

Apple Spice Pancakes

Spelt Flour Pancakes

4.84 from 6 votes

Perfect Oat Flour Pancakes Recipe

By: Jenne
Start your day with delicious fluffy oat flour pancakes! These protein-rich healthy oat pancakes are vegan, gluten-free, and so easy to make. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8 pancakes

Equipment

  • blender

Ingredients 

  • 1 tbsp flax seed meal, + 2 tbsp water
  • 2 cups rolled oats, (205 grams) or 1 3/4 cups of ground oat flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/4 cup plain unsweetened soy milk , or other non-dairy milk
  • 1 tbsp neutral oil
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • Vegan butter , for frying, plus more for serving
  • maple syrup, for serving
  • banana, blueberries, and/or other fruit, for serving

Instructions 

OAT FLOUR METHOD (fluffier pancakes)

  • Mix flax seed meal with water and set aside.
  • Pour rolled oats into a dry blender and grind until a fine flour has formed.
  • Add the oat flour to a mixing bowl along with the sugar, baking powder, cinnamon, and salt. Whisk to combine.
  • Add the soy milk, flax "egg", oil, vinegar, and vanilla extract to the bowl and whisk to combine all of the ingredients.
  • Let the batter rest in the bowl for 7 minutes. Don't cook until it has rested. This will assure that the pancakes hold together and become fluffy.
  • Heat a non-stick skillet on medium-high heat for about a minute or two. Once it is hot, grease with at least half a tablespoon of vegan butter.
  • Use an ice cream scoop or a measuring cup to pour equal amounts of the pancake batter onto the skillet.
  • Reduce the heat to medium, and cook on the first side for about 3 minutes, until the edges start to dry out and bubbles form in the center of the pancake. Flip and cook on the other side for about 2 minutes, until it is golden brown.
  • Remove the batch of pancakes to a plate and repeat with the remaining batter.
  • Top and serve the pancakes as you please.
  • NOTE: to keep the pancakes warm as you prepare the rest, place the plate in the oven or a toaster oven set to 200° F.

NO BOWL, BLENDER METHOD

  • Mix flax seed meal with water and set aside.
  • Add the rolled oats (not oat flour) to the blender, and blend until it becomes a fine flour. Then add the sugar, baking powder, cinnamon, salt, soy milk, flax "egg" oil, vinegar, and vanilla extract to the blender. Pulse until smooth. Let the batter rest for about 7 minutes.
  • Heat a non-stick skillet on medium-high heat for about a minute or two. Once it is hot, grease with at least half a tablespoon of vegan butter.
  • Use an ice cream scoop or a measuring cup to pour equal amounts of the pancake batter onto the skillet.
  • Reduce the heat to medium, and cook on the first side for about 3 minutes, until the edges start to dry out and bubbles form in the center of the pancake. Flip and cook on the other side for about 2 minutes, until it is golden brown.
  • Remove the batch of pancakes to a plate and repeat with the remaining batter.
  • Top and serve the pancakes as you please.

Notes

Here are some tips for making the best pancakes
Add more liquid to the batter if you'd like. It will thicken as it rests longer in between batches. Add no more than 2 tablespoons of non-dairy milk at a time. 
How to keep pancakes from sticking:
  • Use a a non-stick pan, cast iron skillet, or griddle
  • Heat pan to medium-high heat well before you pour on the batter
  • Grease the skillet with vegan butter
To keep pancakes from falling apart:
  • For oat flour method, rest the batter for at least 5 minutes before frying.
  • When flipping the pancakes, use a knife or fork to steady the pancake on your spatula as you lift and flip.
  • Use a good pancake turner spatula
Why is the inside of my pancake raw?
This happens when your pan is too hot when the batter is added. The surface of the pancake is burning quickly so you flip it, but the inside didn't have a chance to cook through. 
  • Heat the pan to medium-high heat for 5 minutes before frying. Then reduce the heat to medium once you've added the batter.
  • Fry on the first side for about 3 minutes, until the edges have started to dry and bubbles pop in the center. Flip and fry on the other side for 2 minutes.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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