Perfect Oat Flour Pancakes

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!

This recipe was originally published on February 15, 2024. It was updated with new recipe information on May 26, 2025.

Oats are one of the healthiest foods you can eat — they are rich in fiber, plant-based protein, antioxidants, vitamins, and minerals (source). It’s no wonder they make some incredibly healthy pancakes!

Oats are easily one of the most healthy 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 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.

Not only are these oatmeal pancakes a wholesome breakfast, but they’re just as tasty as traditional. 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 oatmeal, check out my Sweet Potato Oat Bran Muffins and Vegan Oatmeal Chocolate Chip Cookies.

Why I Love This Oatmeal Flour Pancake Recipe

There are so many reasons to adore these healthy oat flour pancakes for days, but I’ll start here:

• 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!
• No Bananas – Though I love bananas, sometimes you want something different. These are sweetened with cane sugar and cinnamon instead.
• Gluten-Free – These vegan oat flour pancakes are made with no wheat, all-purpose flour, or wheat-derived ingredients.

Ingredients

Rolled Oats: Also known as old-fashioned oats, these are the most important ingredient in oat flour pancakes recipes. Though you can use pre-ground flour, it’s super simple 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 wheat, 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 nut 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.

Sugar and Salt: White sugar adds a touch of sweetness, and salt seasons the pancakes.

Baking Powder: For the perfect fluffy rise.

Ground Cinnamon and Vanilla Extract: Add this for a bit of spicy warmth and sweet nuttiness.

Avocado Oil: Just one tablespoon adds richness. You can also use another neutral oil, like canola or grapeseed.

Vegan Butter: Use this to fry the pancakes. If needed, you can also fry with coconut oil.

How to Make Oat Flour Pancakes

There are two methods for making these yummy pancakes: grinding the flour and mixing the pancake batter in a mixing bowl, and blending the batter. The former is the more traditional method; it creates superiorly fluffy and tender pancakes. Blending, on the other hand, is super fast and saves on dishes, but the pancakes aren’t as fluffy.

I prefer and recommend making this oat flour pancakes recipe with the first method (detailed here), but also include full blender pancake notes below, so you can select your preferred method.

• Make Flax “Egg.” Mix flaxseed meal with water and set aside. This makes a flax “egg.”
• Blend Oatmeal. 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.
• Scoop Pancakes. Use an ice cream scoop or a measuring cup to pour equal amounts of the pancake batter onto the skillet.

• Fry. 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.

• 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

• Don’t Overmix. Doing so will make the pancakes tough. Stir the ingredients until just combined. A few streaks of flour are okay — they will absorb into the batter as they cook!
• 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. 
• Prevent sticking. For easy-releasing pancakes, use 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 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.

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.

Recipe FAQs

More Healthy Vegan Pancake Recipes

• Almond Flour Pancakes
• Sweet Potato Pancakes
• Apple Spice Pancakes
• Spelt Flour Pancakes