These vegan oatmeal pancakes are so fluffy & tender, made with just 5 simple ingredients, and entirely flourless, eggless, gluten free, and refined sugar free! Super easy to make, ready in 10 minutes, and easily doubled for a family sized healthy breakfast!
Why you’ll love these fluffy vegan oatmeal pancakes
Get ready for your new favorite go-to vegan pancake recipe. These incredibly easy and simple vegan oatmeal pancakes are THE healthy breakfast to make for kids and adults alike!
These vegan oat pancakes are just 5 ingredients total. And I really mean it. No flaxseed “egg” needed, absolutely no banana (I know, this is The Banana Diaries ha!), just simple pantry ingredients. Plus, these pancakes are naturally eggless, flourless, refined sugar free, low sugar, nut free, and soy free. This is really an EASY breakfast recipe.
And yet, these oatmeal pancakes are so incredibly fluffy, soft, and tender. They cook to be nice and puffy, yet deliciously melt in your mouth, like classic pancakes.
Both kids and adults just love these pancakes, so if you have picky eaters or are making for more than just you, this is your pancake recipe. Plus, you can easily double or even triple this recipe for more servings for a crowd or brunch.
And the cool part is that these vegan oat pancakes are nutrient packed, yet you’d never know it. Made from oats, they’re full of whole grain and minerals.
Oh, and if you’re still not convinced, these pancakes are ready in less than 10 minutes. Perfect for weekends when you just don’t want to make anything! How simple?!
Ingredients for vegan oat pancakes
As I mentioned above, you only need 5 ingredients for these easy vegan oatmeal pancakes, and that’s truly it.
- Rolled oats: you can use certified gluten free oats if you need to! I used One Degree Organics sprouted gluten free oats, and these turned out wonderfully! I do not recommend using steel cut oats for this recipe. It will be really hard to make oat flour from them.
- Dairy free milk: these taste best with coconut or oat milk, but you can use any dairy free milk that you’d like!
- Coconut sugar: as mentioned above, these vegan oatmeal pancakes are entirely refined sugar free!
- Arrowroot starch: if you don’t have arrowroot starch, you can swap in cornstarch at an equal ratio. They both do the same thing! If this is your first time using arrowroot, keep in mind that in stores, some brands call it powder instead of starch. They’re the same thing!
- Baking powder: to help give our pancakes that fluffy and tender texture!
The full ingredient measurements are listed in the recipe card below with both cup and gram measurements. You will get the best results if you weigh out your ingredients, so I recommend using the gram measurements over the cups!
If you need more than the servings provided, you can also easily double, or even triple, this recipe. The below recipe will make 3-4 servings, depending on how many pancakes you like!
How to make easy vegan oatmeal pancakes from scratch
You’re just going to love how quick and easy it is to make these oat flour pancakes. They take less than 10 minutes to prepare for a simple yet delicious weekend breakfast that both kids and adults will love.
The full instructions are found down below in the recipe card, but here’s a brief overview of the steps.
- You’ll first make the oat flour. This you’ll do by pulsing the oats in a food processor or a high powered blender. I personally love my Hamilton Beach 7 cup food processor. It’s really powerful and has lasted me 6 years. The oat flour it yields is super refined too. Of course, you can also use store bought oat flour if you don’t want to make homemade! They’ll still end up being delicious vegan oatmeal pancakes.
- Whisk together the dry ingredients. I actually do this by just pulsing together the arrowroot starch, coconut sugar, and baking powder with the oat flour in the food processor.
- Prepare the pancake griddle. As soon as you add the dairy free milk to the dry ingredients, you’ll want to get the batter onto the griddle. That’s why it’s best to prepare the griddle first so it’s hot when your batter is ready!
- Add in the dairy free milk and mix. Use a rubber spatula to easily mix the batter.
- Cook the pancakes. Now we get to pancake flipping! These oat flour pancakes are a bit different in that they might not bubble even though they’re ready to flip. Look for the edges of the pancakes looking “set” and now raw. That’s when they’re ready to be flipped! Then cook for 30-60 seconds on the other side.
Then you’re ready to serve your vegan oatmeal pancakes!
Best tips & tricks for making vegan pancakes from scratch
- It’s easiest to make the oat flour from oats in a food processor. You can also use a high powered blender. Just as long as the blender or processor can pulse the oats into a fine flour, then you’re good! You can also purchase oat flour in store.
- Check to make sure that your baking powder is still active. This is crucial for light and fluffy oatmeal pancakes. To check to make sure your baking powder is still active, you can add about a teaspoon to a bowl and add 1/2 tsp boil water. If the mixture bubbles, you’re good to go!
- Use a pancake griddle instead of a pan. The reason being is that if your pan can only allow a few pancakes at a time, the batter that’s sitting, waiting to be cooked, will start to thicken. This is because the baking powder has been activated with the wet ingredients. If this happens, you can add a tablespoon or two of dairy free milk back to the mixture to activate it. However, to avoid this all together, it’s best to use a pancake griddle or a really large pan! My pancake griddle was about $35 on Amazon and it’s lasted over 10 years. They’re super easy to clean too.
- Add in vanilla extract or cinnamon for fun! These pancakes actually don’t need any additional ingredients to taste amazing. Just the 5 that are listed below in the recipe card! However, if you want to change it up a bit every time you make them, you can add in vanilla extract (about 1 tsp) or ground cinnamon (1 tsp) for a different flavor.
- Turn theses oat flour pancakes into vegan blueberry pancakes…or chocolate chip pancakes! Simply add 1/2 cup of your desired ingredient into the batter.
How to store leftover pancakes
If you’re like me, then you like to make a big batch of these vegan oatmeal pancakes to have breakfast ready to go on any given morning.
To store leftover oatmeal pancakes:
- Allow the pancakes to cool fully. Then place them into an airtight container or an airtight bag. Seal the container/bag.
- Store the pancakes in the freezer for up to 3 months.
- To reheat the pancakes: place the desired amount of oat flour pancakes on a plate and microwave for 30 second intervals until warm. Alternatively, you can use the oven as well. Heat the oven to 300F, and place the pancakes onto a piece of aluminum foil or parchment paper on a baking sheet. Heat the pancakes for 5-6 minutes in the oven and serve.
Fun pancake toppings:
- Vegan sprinkles (I love Sweetapolita’s vegan birthday cake sprinkles!)
- Chocolate chips (my favorite are Lily’s Sweets)
- Fresh berries
- Berry preserves
- Maple syrup & vegan butter (my go to is Flora Plant Butter)
- Coconut whipped cream
I cannot wait to hear what you think of these vegan oatmeal pancakes! They’re seriously so fluffy and perfect for any weekend morning!
If you make these vegan oat pancakes, please be sure to leave a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️. This helps others to find the recipe!
Happy pancake making!
More vegan pancake recipes you’ll love:
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These vegan oatmeal pancakes are so fluffy & tender, made with just 5 simple ingredients, and entirely flourless, eggless, gluten free, and refined sugar free! Super easy to make, ready in 10 minutes, and perfect for a healthy vegan breakfast!
- 2 cups (190 grams) rolled oats, gluten free as needed
- 1/4 cup (30 grams) arrowroot starch
- 1 tbsp coconut sugar
- 2 tsp baking powder
- 1 cup (220 grams) dairy-free milk
- Optional: 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp apple cider vinegar*
- Add the rolled oats to a food processor or high speed blender. Pulse the oats into a fine flour, about 2-3 minutes.
- Next, add the arrowroot starch, coconut sugar, and baking powder into the food processor along with the oat flour. Pulse the mixture again to mix in the dry ingredients. This is where you can also add in the cinnamon if desired.
- Add the flour mixture to a large bowl. Set aside.
- Prepare the pancakes griddle. Heat the griddle with olive oil, coconut oil, avocado oil, or vegan butter until hot. Once hot, return to the batter.
- Add the dairy free milk to the flour, and use a rubber spatula to fold the mixture together. This is where you can add in the vanilla extract or apple cider vinegar. Be careful not to over mix the batter.
- Spoon about 1/3 cup of the batter per pancake onto the griddle and cook for 2 minutes on one side, until the edges of the pancakes start to look set. Then flip the pancakes and cook for another 30-60 seconds on the other side.
- Remove from the griddle and serve immediately. Top with desired toppings and enjoy!
Apple cider vinegar: this is a trick to get the pancakes even fluffier. It’s not necessary, as these oat pancakes already come out fluffy and tender! However, if you have any doubts about your baking powder or have baking soda instead of powder, this will help give the pancakes a bit more fluffiness.
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