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!
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 to 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.