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Take your breakfast game up a notch with tender and fluffy Oat Flour Pancakes. This easy and nutritious recipe is full of plant-based protein and heart-healthy fiber, leaving you nourished and energized until lunchtime. They’re ready in a few simple steps and the perfect base for all your favorite pancake toppings!
If you’re looking for more wholesome and yummy vegan breakfast recipes, check out my Sweet Potato Pancakes, the best Tofu Scramble, and Apple Pie Overnight Oats.
Table of Contents
- Quick Look: Vegan Oat Flour Pancakes
- Why You’ll Love This Oat Flour Pancake Recipe
- Key Ingredients
- How To Make Oat Flour Pancakes
- Alternate Method: Oat Flour Blender Pancakes
- Jenné’s Recipe Pro-Tips
- Serving Suggestions
- Storage Directions
- Oat Flour Pancakes FAQs
- More Healthy Vegan Pancake Recipes
- Perfect Oat Flour Pancakes Recipe
Quick Look: Vegan Oat Flour Pancakes
- 🔪 Prep Time: 15 minutes
- 🔥 Cook Time: 15 minutes
- 🍽 Total Time: 30 minutes
- 👨👩👧👧 Serving: 4 servings
- 🌱 Calories: 240
- 🫘 Protein: 8 grams
- 🍠 Dietary breakdown: Vegan, gluten-free, egg-free, and dairy-free pancakes.
- 😋 Flavor Profile: Fluffy and light with crispy edges.
- ✅ Difficulty: Beginner-friendly vegan breakfast recipe by step-by-step photos.
Oats are easily one of the healthiest whole grains, but most of us only enjoy them as hot oatmeal. I’m sorry, but most days, I’m tired of oatmeal. Even quick-cooking oatmeal. And I know I’m not alone. We all know that oats are a rich source of dietary fiber, 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 pancakes with oat flour, and transform rolled oats into your new favorite pancake recipe.
The recipe is super simple to prep as well — just blend the oat flour, add the dry ingredients, whisk in the wet, and fry! Simple and tasty, easy oat flour pancakes every time!
For more recipes with oats, check out my Sweet Potato Oat Bran Muffins, Vegan Apple Crisp, and Vegan Oatmeal Chocolate Chip Cookies.
Why You’ll Love This Oat Flour Pancake Recipe
There are so many reasons to adore these healthy oatmeal flour pancakes for days, but I’ll start here:
- Gluten-Free – These vegan oat flour pancakes are made with no wheat, all-purpose flour, or wheat-derived ingredients.
- Delicious, Fluffy, and Thick – Just like your favorite diner!
- Nutrient-Dense – Oats are naturally nutritious. They’re great for your gut, heart, and more!
- Simple Ingredients – You only need a handful of pantry staples. No special run to the grocery store required!
- Easy to Prep – They’re ready in just a few simple steps!
- Meal Prep-Friendly: These pancakes reheat well 🙂
- No Bananas – Save the banana for garnish. Though I love bananas for binding vegan pancakes, these egg-free pancakes are held together with neutral-tasting flax seed instead.
Key Ingredients
Rolled Oats: Also known as old-fashioned oats, these are the most important ingredient in oat flour pancakes recipes. Oats are rich in fiber, plant-based protein, antioxidants, vitamins, and minerals (source). Though you can use pre-ground flour, it’s super easy to make homemade (just blitz it in a blender!) and often more budget-friendly, too. For a guaranteed gluten-free recipe, use certified gluten-free oats. Though oats themselves do not contain gluten, non-certified oats are sometimes processed on machinery that also processes wheat.
Flaxseed Meal: This is mixed with water to form a flaxseed “egg,” which binds the pancake batter and adds healthy fats to the cakes. Looking for a swap? Stir 3 tablespoons of chia seeds with the water instead.
Non-Dairy Milk: For the best-tasting pancakes, I recommend using plain unsweetened soy milk, though almond or oat milk is also delicious. If feeling motivated, you can make your own almond milk!
Apple cider vinegar (ACV): Vinegar reacts with baking powder (or soda) to create a light and airy effect like egg whites. And don’t worry, the pancakes won’t taste like vinegar! If needed, you can substitute white vinegar or lemon juice.
See the recipe card for full information on ingredients and quantities.
How To Make Oat Flour Pancakes
I love how easy these gluten-free pancakes are! For the fluffiest pancakes I blend the oats to make a flour (or you can use store-bought), then combine the ingredients in a bowl like normal pancakes. However, I am offering an alternative method below this step-by-step guide to show you how to make the pancakes blending all of the ingredients in a blender. This alternative method is even faster and has less cleanup, however, the pancakes aren’t as fluffy.
- Make Flax “Egg.” Mix flaxseed meal with water and set aside. This makes a flax “egg.”
- Blend Oats to Make Flour. Pour the rolled oats into a dry blender and grind until they are the texture of fine flour.
- Combine Dry Ingredients. Add the oat flour to a mixing bowl with the sugar, baking powder, cinnamon, and salt. Whisk to combine.
- Add Wet Ingredients. Add the soy milk, flax “egg”, oil, vinegar, and vanilla extract to the bowl and whisk until well combined.
- Rest Batter. Let the batter rest in the bowl for 5-10 minutes (7 minutes is often my sweet spot).
- Preheat Skillet. Heat a non-stick skillet on medium-high heat for a few minutes. Once it is nice and hot, grease it with at least half a tablespoon of vegan butter.
- Fry. Reduce the heat to medium, and cook pancakes 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.
- Repeat. Transfer one batch to a plate and repeat with the remaining batter.
- Enjoy! Top the pancakes as you please with vegan butter, maple syrup, sliced fruit, nuts, or coconut whipped cream and serve.
Alternate Method: Oat Flour Blender Pancakes
For quicker pancakes and less clean-up, the blender is a great way to go! This method doesn’t produce as fluffy pancakes, but they are still totally tasty. To make them:
- Make Flax “Egg.” Combine the flaxseed meal and water in a small bowl. Set aside to let it thicken.
- Blend the Batter. Add the whole rolled oats to the blender, and blend until they become a fine flour. Next, 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 5-10 minutes until thickened.
- Fry Pancakes. Preheat and grease the skillet, and cook the pancakes according to the directions above.
Jenné’s Recipe Pro-Tips
- Rest the Batter. For the fluffiest oat flour pancakes, I recommend letting the batter rest for 5-10 minutes before frying. I usually set a timer for 7 minutes. The batter will be a lot thicker, yet still pourable. This also prevents the pancakes from falling apart.
- Preheat the Pan. Not only will this help prevent the pancakes from sticking to the skillet, it will also help them to cook evenly and flip more easily. To save time, preheat the pan towards the end of the batter rest period.
- Prevent sticking. For easy-releasing pancakes, use a cast iron skillet or a non-stick pan, heat it well, and grease it liberally with vegan butter. If needed, you can also grease with coconut or avocado oil.
- Carefully Flip. When flipping the pancakes, use a knife or fork to steady the pancake on your spatula as you lift and flip. A good pancake turner or metal griddle spatula can also support a seamless flipping process.
- Keep the Pancakes Warm Until Serving. If desired, place the cooked pancakes on a platter and keep them warm in a 200°F oven for up to 30 minutes while cooking subsequent batches.
Serving Suggestions
Top these buttery oat flour pancakes with fresh fruit or nuts and maple syrup. And for a heartier breakfast or brunch, pair them with one of these vegan breakfast recipes:
- Sweet Potato Breakfast Hash –– Smoky and savory, this hash pairs well with sweet pancakes.
- Tofu Scramble –– Hearty tofu scramble is the perfect replacement for scrambled eggs.
- Vegan Sausage –– Savory sausages and pancakes are a match made in heaven!
Storage Directions
This recipe is excellent for making a large batch on your day off, so you can reheat and enjoy the oatmeal flour pancakes throughout the week. Here’s how to store them:
- Refrigerating: Once cooled to room temperature, transfer the cooked pancakes to an airtight container in the refrigerator for up to a week.
- Freezing: Stack the cooled pancakes in a freeze-safe container with small pieces of parchment paper between them to prevent sticking. Freeze for up to 2 months and reheat in a toaster oven for best results.
- Reheating: For the best results, warm the oat flour pancakes in a toaster oven at 375°F for 5-10 minutes. I do not recommend microwaving, as doing so destroys the their fluffy texture and crispy edges.
Oat Flour Pancakes FAQs
This happens when your pan is too hot when the batter is added. The surface of the pancake cooks too quickly, so you need to flip it, but the inside is raw because it didn’t have a chance to cook through.
To cook them, 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 the pancakes on the first side for about 3 minutes or until the edges begin to dry and bubbles in the center pop. Flip and fry on the other side for 2 minutes.
Yes! It’s super simple to make homemade oat flour pancake mix. Blend the flour and mix it with the sugar, baking powder, cinnamon, and salt. Transfer the mixture to an airtight container and store the pancake mix at room temperature for up to 2 months. To serve, add the milk, oil, vinegar, and vanilla to the dry ingredients, mix until combined, and fry the pancakes as directed.
More Healthy Vegan Pancake Recipes
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Perfect Oat Flour Pancakes
Video
Equipment
Ingredients
- 1 tbsp flaxseed meal
- 2 tbsp water
- 2 cups rolled old-fashioned oats, or 1 3/4 cups of ground oat flour
- 1 tbsp cane sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cup plain unsweetened soy milk, or other non-dairy milk
- 1 tbsp avocado oil, or other neutral oil
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- vegan butter, for frying, plus more for serving
- pure maple syrup, for serving
- pancake toppings , banana, blueberries, and/or other fruit for serving
Instructions
- Mix flaxseed meal with water and set aside. This makes a flax "egg."
- Pour the rolled oats into a dry blender and grind until they are the texture of fine flour.
- Add the oat flour to a mixing bowl 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 until well combined.
- Let the batter rest in the bowl for 5-10 minutes (7 minutes is often my sweet spot). Note: Do not skip this step! It is essential to bind the pancake batter, ensuring it holds together when flipped and remains nice and fluffy.
- Heat a non-stick skillet on medium-high heat for a few minutes. Once it is nice and hot, grease it 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 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.
- Transfer one batch to a plate and repeat with the remaining batter.
- Top and serve the pancakes as you please.
Alternative No-Bowl Blender Method
- Mix the flaxseed meal with water and set aside.
- Add the whole rolled oats to the blender, and blend until they become a fine flour. Next, 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 5-10 minutes (about 7 minutes is my sweet spot).
- Fry the pancakes as directed above. Remove the batch of pancakes to a plate and repeat with the remaining batter. Serve with your favorite toppings.
Notes
- Rest the Batter. For the most fluffy oat flour pancakes, I recommend letting the batter rest for 5-10 minutes before frying. This also prevents the pancakes from falling apart.
- Preheat the Pan. Not only will this help prevent the pancakes from sticking to the oven, but it will also help them to cook evenly and flip more easily. To save time, preheat the pan towards the end of the batter rest period.
- Carefully Flip. When flipping the pancakes, use a knife or fork to steady the pancake on your spatula as you lift and flip. A good pancake turner or spatula can also support a seamless flipping process.
- Keep the Pancakes Warm Until Serving. If desired, place the cooked pancakes on a platter and keep them warm in a 200°F oven for up to 30 minutes while cooking subsequent batches.
- Refrigerating: Once cooled to room temperature, transfer the cooked pancakes to an airtight container in the refrigerator for up to a week.
- Freezing: Stack the cooled pancakes in a freeze-safe container with small pieces of parchment paper between them to prevent sticking. Freeze for up to 2 months and reheat in a toaster oven for best results.
- Reheating: For the best results, warm the oat flour pancakes in a toaster oven at 375°F for 5-10 minutes. I do not recommend microwaving, as doing so destroys the pancakes’ fluffy texture and crispy edges.
Love these and so does my 7 yo! I was afraid oat pancakes would be too dense or not get cooked in the middle but I followed the directions using method 1, the bowl, and they came out great the first time! Will be on repeat!
Hi Erica! Awesome. I’m really glad they cam out good for you too!
so is the nutritional facts based on 1 pancake?
I’d like to make them but I also need to be careful.
Hi Kimberly. Actually, I recalculated and there are 266 calories per serving (meaning 2 pancakes). Thanks for asking!
Really tasty and filling too
Hi Cerys! I’m so glad you liked them. Thanks for commenting and rating!
Made these twice now (using method 1) and been really impressed both times, they were the lightest oat pancakes I’ve tried and I will be making this my go-to recipe! I think the vinegar/acid reaction and resting the batter are clever steps and contribute to the texture.
I actually didn’t use the flax and found it worked fine. The second time I used just a sprinkle of sugar, having read another commenter who used none, but found the taste a bit more drying in the mouth. So personally I would reduce the baking powder a bit if going no sugar, but will more likely keep the sugar and BP as per the recipe instructions as it’s a only small amount of sugar per serving anyway.
Glad you liked it! And thanks for your notes too. Have a great weekend 🙂
Very yummy. I added pumpkin purée to my batter
Oooh, that sounds delightful! Thanks for sharing 🙂
I’ve tried a lot of different oat flour pancake recipes and these are the best! I used pre ground oat flour.
I am so glad you enjoyed. These are a fave in my household for sure. Thank you for rating and leaving a comment!
The best vegan gluten free pancakes. Perfect rise, great flavor and don’t feel sluggish after. I love to add frozen blueberries for a fun twist
So happy you enjoy them! Thanks for sharing 🙂
These are a winner. I omitted the sugar and still came out great.
Hi. I have a question about the Perfect Oat Flour Pancakes Recipe.
Why does it call for 2 tsp of vinegar? Will the recipe still work without it?
I add vinegar to “milks” often in Dairy free baking when I want to achieve the attributes of buttermilk. Works with cowsmilk too when you are out of buttermilk. Making a guess here but as this is a pancake “buttermilk” always a winner.
How many cups of oat flour does 2 cups of oatmeal make? I blend my oats in advance to make oat flour. Thanks
Great question. It is 1 3/4 cups of oat flour. Will clarify above.