Gluten-free Vegan Oat Flour Pancakes made with whole grain gluten-free oats, white rice flour, applesauce, and non-dairy buttermilk, for a light and tender crumb. An oat flour pancake recipe made without eggs or bananas. Easy and delicious!
Long summer days make for longer weekend mornings.
Perfect for pancakes.
For some time now I’ve been on the hunt for a gluten-free pancake recipe that doesn’t require eggs. It seems those mornings when we’re craving pancakes, our fridge contains zero eggs.
Such a bummer.
Plus, for those needing to avoid gluten and eggs, things get trickier.
I’ve also wanted to avoid using gums to hold these gluten-less pancakes together. This is almost always the dilemma when making gluten-free baked good without eggs.
In many gluten-free vegan pancake recipes, banana is used as an egg substitute, and it works wonderfully well. But, unless you want to taste banana, it’s not the best go-to for all occasions.
That’s where applesauce comes in. Applesauce also acts as a replacement for eggs, and I love the subtle flavor it gives these oat flour pancakes.
But applesauce alone isn’t going to solve our “hold it together” problem. That’s where white rice flour helps us out.
The starchy qualities of white rice flour in combination with the oat flour help bind our pancake batter enough so that we have hotcakes with a tender crumb without any additional gums.
Time for pancakes!
Pancakes and waffles on the brain? Check out these gluten-free waffles!
Make a Salted Plains recipe? I’d love to see! Share your creations on Instagram and tag them with #saltedplains.
Gluten-Free Vegan Oat Flour Pancakes
- 3/4 cup non-dairy milk I use unsweetened almond
- 1 teaspoon apple cider vinegar
- 3 tablespoons non-dairy butter (or unsalted butter if not dairy-free)
- 1 cup (100g) gluten-free oat flour
- 1/2 cup (95g) white rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons maple syrup or agave syrup (or honey if not vegan)
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- sliced strawberries, bananas, or berries
- maple syrup
- coconut whipped cream
- 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 microwave. Set aside.
- In a large bowl, add oat flour, white rice flour, baking powder, baking soda, salt, and cinnamon. Whisk until flours are evenly incorporated.
- Add maple syrup, applesauce, vanilla extract, and melted butter, followed by non-dairy milk mixture to the dry mixture. Whisk to combine. Allow batter to sit for 4-5 minutes. This allows flours to absorb some of the liquid.
- While allowing batter to rest, heat nonstick skillet over medium heat. Grease it lightly. Using a 1/4 cup measuring cup, pour batter onto skillet for a test pancake (the test pancake almost always looks like a dud). Allow pancakes to cook for about 1 minute or so until edges look set and bubbles start to form on top. Use a spatula to carefully flip pancake over and cook for about another 30-60 seconds.
- To keep pancakes warm while cooking, heat the oven to 200 degrees Fahrenheit and keep pancakes in a single layer on baking sheet.
- Serve with maple syrup and desired toppings.