Oat Flour Pancakes (Vegan)

These easy Oat Flour Pancakes are made with whole grain gluten-free oats, white rice flour, applesauce, and non-dairy buttermilk, for a light and tender crumb. A healthy pancake recipe made without eggs or bananas. Gluten-free and vegan.

Healthy pancakes can be delicious. This whole-grain recipe won't let you down.

Plus, it's so simple to whip up!

Jump to:

• ​Why you'll love this recipe
• Ingredients and substitutions
• Step-by-step instructions
• ​Tips
• Serving suggestions
• FAQs
• Recipes to serve with pancakes
• 📖 Recipe

​Why you'll love this recipe

• Wholesome easy breakfast
• Simple ingredients
• Gluten-free, dairy-free, and egg-free

Ingredients and substitutions

Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

Oat flour - If you are Celiac or gluten-intolerant, ensure that you use certified gluten-free oat flour or certified gluten-free rolled oats to make your own oat flour.

Do note that store-bought oat flour is more of a fine flour texture than homemade. The best way to measure is by weight with is kitchen scale.

White rice flour - This starchy gluten-free flour will help bind our gluten-free vegan pancakes without gums.

Non-dairy milk - Unsweetened almond milk, coconut milk, soy milk, or another plant-based milk can be used here.

Apple cider vinegar - When added to the milk, this will create dairy-free buttermilk. 

Applesauce - Applesauce also acts as a replacement for eggs, and I love the subtle flavor it gives these oatmeal muffins.

Vegan butter - This adds a buttery flavor and fat to our recipe. Coconut oil can be substituted or regular butter if dairy is not an issue. 

Maple syrup - The natural sweetness of real maple syrup adds flavor and a touch of sweet to these vegan oatmeal pancakes.

Agave syrup or honey (if not vegan), can be substituted. Keep in mind that agave will be sweeter.

Vanilla extract and ground cinnamon - Pure vanilla extract helps round out the flavors. Cinnamon adds sweetness and warmth.

Step-by-step instructions

Before you start: Add non-dairy milk and apple cider vinegar to a glass measuring cup. Stir and set aside.

In a small microwaveable bowl, melt butter for 30 seconds in the microwave. Set aside.

Step 1: In a large bowl, add the dry ingredients—oat flour, white rice flour, baking powder, baking soda, salt, and cinnamon—and whisk until incorporated. 

Step 2: Then add the wet ingredients—maple syrup, applesauce, vanilla extract, and melted butter—followed by the non-dairy milk mixture to the dry mixture. Whisk to combine. 

Step 3: Heat a nonstick skillet over medium heat. Grease it lightly.

Using a ¼ cup measuring cup, pour batter onto the skillet for a test pancake (the test pancake almost always looks like a dud). 

Step 4: Allow them to cook for about 1 minute or so until the edges of the pancakes look set and bubbles start to form on top. Use a spatula to carefully flip and cook for about another 30-60 seconds. 

​Tips

• Let the batter rest for 4-5 minutes. This allows the flour to absorb some of the liquid and helps create fluffy pancakes.
• I prefer using cooking spray on my large nonstick skillet over melted butter due to the more delicate binding qualities of the vegan batter.
• Do a tester pancake by dropping a few tablespoons of batter onto the hot skillet.
• To keep these hotcakes warm while cooking, heat the oven to 200 degrees Fahrenheit and keep them in a single layer on a baking sheet. 

Serving suggestions

These easy pancakes are perfect with a bit of maple syrup. But you can add your favorite toppings too!

Here are some ideas:

• Fresh fruit
• Peanut butter or almond butter
• Chocolate chips
• Vegan nutella
• Fruit compote
• Date paste
• Chopped nuts or seeds
• Dairy-free whipped cream

FAQs

Recipes to serve with pancakes

​Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

📖 Recipe