Oat Flour Pancakes

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings pancakes

Calories 120kcal

Author Tessa

Ingredients

¾ cup (5oz) unsweetened non-dairy milk I use almond milk
1 teaspoon apple cider vinegar
3 tablespoons vegan butter (or unsalted butter if not dairy-free)
1 cup (100g) gluten-free oat flour 100 g
½ cup (95g) 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 (.75oz) unsweetened applesauce
1 teaspoon pure vanilla extract

Optional toppings

sliced strawberries, bananas, or berries
maple syrup
coconut whipped cream

Instructions

Add dairy-free 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 a nonstick skillet over medium heat. Spray it lightly with cooking spray.
Pour a small amount of batter onto the skillet for a test pancake (the test pancake almost always looks like a dud).
Using a ¼ cup measuring cup, pour batter on to skillet and 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. Repeat until all the batter has been used.
To keep pancakes warm while cooking, heat the oven to 200 degrees Fahrenheit and keep pancakes in a single layer on a parchment-lined baking sheet.
Serve warm with maple syrup and other desired toppings.

Notes

I prefer using cooking spray on my large nonstick skillet over melted butter due to the more delicate binding qualities of the vegan batter.

These vegan pancakes are best right after they are made. Due to the gluten-free vegan ingredients, these pancakes will soften over time.

To store: Keep in an airtight container in the refrigerator for 2-3 days.

To reheat: Preheat the oven to 350°F. Arrange the pancakes on a baking sheet in a single layer and cover the sheet with aluminum foil. Warm the pancakes in the oven for approximately 5-10 minutes or until they are heated thoroughly.

Nutrition