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Gluten-Free Vegan Oat Flour Pancakes

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 pancakes
Calories 131kcal
Author Tessa


  • ¾ 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 gluten-free oat flour 100 g
  • ½ cup white rice flour 95 g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2-3 tablespoons maple syrup or agave syrup (or honey if not vegan)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

Optional toppings

  • 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 ¼ 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. 


Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 295mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg