Easy Oat Flour Pancakes (Vegan + Gluten Free!)
These quick and easy oat flour pancakes are so fluffy & tender, you won’t believe they’re vegan and gluten free! made with just 6 simple ingredients, and ready in 10 minutes for a classic vegan breakfast the whole family loves!
Why you *need* to try oat flour pancakes:
Get ready for your new favorite go-to vegan pancake recipe. These incredibly easy and simple vegan oatmeal pancakes are THE healthy vegan breakfast to make for the whole family (and check out 40 of our favorite vegan breakfast recipes here!).
These vegan oat flour pancakes are just 5 ingredients total. And I really mean it.
No flaxseed “egg” needed, absolutely no banana, 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 ready in less than 10 minutes.
And yet, vegan 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.
Bonus: these vegan oat flour pancakes are nutrient packed, yet you’d never know it. Made from oats, they’re full of whole grain and minerals.
As I mentioned above, you only need 5 ingredients for these easy vegan oatmeal pancakes, and that’s truly it.
- Oat flour: you can use store bought oat flour, or make your own certified gluten free homemade oat flour instead. 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.
- Vegan buttermilk: these taste best with almond milk, soy milk, or oat milk, but you can use any dairy free milk that you’d like! The homemade vegan buttermilk is super simple: just dairy free milk and apple cider vinegar!
- Coconut sugar: as mentioned above, these vegan oatmeal pancakes are entirely refined sugar free!
- Applesauce: This is our vegan egg replacement. Trust me, you won’t miss the eggs!
- 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!
Overview: How to make oat flour pancakes from scratch
- 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!
Pro Vegan Pancake Tips:
- 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 vegan 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 Miyoko’s)
- Coconut whipped cream
- Dairy free yogurt
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!
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Watch how to make oat flour pancakes:
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
These quick and easy oat flour pancakes are so fluffy & tender, you won’t believe they’re vegan and gluten free!
- 2 cups (190 grams) oat flour or homemade oat flour, gluten free as needed
- 1/4 cup (30 grams) arrowroot starch
- 1 tbsp coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (240 mL) vegan buttermilk
- 1/4 cup (50 g) unsweetened applesauce
- Optional: 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp apple cider vinegar*
- Prep: If you’re making your own oat flour, add the rolled oats to a food processor or high speed blender. Pulse the oats into a fine flour, about 2-3 minutes.
- Whisk: In a bowl, add in the vegan buttermilk and applesauce, along with vanilla extract, and whisk together. Then add in the oat flour, arrowroot starch, coconut sugar, and baking powder and soda, and whisk together just until combined. You can still have clumps in the batter. This is where you can also add in the cinnamon if desired.
- Heat: Prepare the pancakes griddle. Heat the griddle with olive oil, coconut oil, avocado oil, or vegan butter until hot. Once hot, you can cook the pancakes.
- Cook: 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.
- Serve: Remove from the griddle and serve immediately. Top with desired toppings and enjoy!
Oat flour: Not all store bought oat flours are certified gluten free. Please use gluten free certified oats and make your own oat flour if needed for gluten free.
- Serving Size: 2 pancakes
- Calories: 237
- Sugar: 3 g
- Sodium: 46.9 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Trans Fat:
- Carbohydrates: 43.7 g
- Fiber: 5.4 g
- Protein: 8.4 g
- Cholesterol: 0 mg
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