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Home » Recipes » Gluten-Free

Published: Jul 21, 2021 · Modified: Mar 30, 2023 by Amanda McGillicuddy · This post may contain affiliate links.

Vegan Oat Pancakes

Jump to Recipe

These Vegan Oat Pancakes are gluten-free and free of conventional flours making them more wholesome while still scratching that itch for the nostalgic breakfast favorite. These pancakes are crispy, fluffy and slightly sweet. Top with berries, real maple syrup or nut butter!

Stack of vegan oatmeal pancakes with blackberries, blueberries and banana on top.

Jump to:
  • What Is Oat Flour?
  • Can I Use Eggs?
  • Topping Ideas
  • Ingredients
  • Recipes Tips
  • Related Recipes
  • 📖 Recipe

These Vegan Oat Pancakes are bound to be a new favorite around you house. They are wholesome, free of highly processed ingredients and make the perfect Sunday breakfast.

I started making these for my little one. She loves to eat them as a sandwich with a little peanut butter and strawberry jam inside. But, let's be honest, I will usually sneak a bite or two.

When I make these pancakes, I generally make a big batch and keep some in the freezer for a quick and healthy breakfast. They freeze well when store with parchment paper in between layers, and can be reheated in microwave or the toaster for a crunchier breakfast treat.

What Is Oat Flour?

Oat flour is simply flour made from finely processed oats. You can make it using a food processor at home with rolled oats or quick oats.

For this recipe, take one heaped cup of oats and process on high speed for about a minute or until the oats become a fine flour.

Top down view of vegan oat pancakes loaded with berries and banana slices.

Can I Use Eggs?

You should be able to substitute 2 eggs for the 2 tbsp. of flax meal + 4 tbsp. water, BUT please note that I haven't tested this in the recipe yet (I will update this post when I do test this substitution).

This, of course, will mean the recipe will no longer be vegan, but it will still result in delicious pancakes.

Topping Ideas

These pancakes taste so good loaded with all the flavorful toppings! Get creative. Here are a few ideas to start you off:

  • Pure maple syrup + peanut butter + banana
  • Whipped coconut cream + thawed frozen berries
  • Nut butter + fresh jam
  • Coconut sugar + cinnamon + plant-based butter
  • Whipped coconut cream + fresh raspberries + melted chocolate chips

Ingredients

  • Oat flour
  • Blanched almond flour
  • Cassava flour
  • Baking powder
  • Salt
  • Flax meal
  • Almond milk
  • Apple cider vinegar
  • Maple syrup
  • Almond extract
  • Vanilla extract
  • Avocado oil
Stack of vegan oat pancakes with blackberries, peanut butter and banana slices on top.

Recipes Tips

Oat pancakes are a little more finicky than traditional pancakes and being made egg and gluten-free provides an additional challenge. Here are some tips to ensure perfect, crispy, fluffy pancakes:

  • Start with a well oiled pan and allow it to heat up properly before adding the batter.
  • The batter is thick and won't settle once poured like flour-based pancakes. After pouring the batter on to the pan, spread it so that it is even and about ½ inch thick.
  • Bubbles won't form like regular pancake batter to indicate it is time for flipping. These oat pancakes will take longer to cook than you might expect. Look for a top that is starting to cook and firm edges to indicate the need to flip.
  • Cook the pancakes on low/medium heat and be patient. They take a little longer to cook.

Related Recipes

  • Banana Flour Pancakes
  • Crispy Paleo Waffles
  • Protein Overnight Oats
  • Paleo Banana Espresso Muffins
  • Gluten-Free Peanut Butter Apple Crisp

Did you try these Vegan Oat Pancakes? I would love to
see your creations! Take a photo and tag me on Instagram or leave a
photo comment on Pinterest.

Feel free to leave a comment and a rating below. Feedback is always
appreciated! 
😊

📖 Recipe

Stack of vegan oatmeal pancakes with blackberries, blueberries and banana on top.

Vegan Oat Pancakes

Amanda McGillicuddy
These healthy and wholesome oat pancakes are the perfect balance of crispy and fluffy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 208 kcal

Equipment

  • Non-stick skillet
  • Whisk
  • Mixing bowl
  • Small bowl

Ingredients
  

Dry Ingredients

  • 1 cup Oat flour (use gluten-free oats for gluten-free) **See notes
  • ¼ cup Blanched almond flour
  • ¼ cup Cassava flour
  • 1 tablespoon Baking powder
  • ¼ teaspoon Salt

Flax Egg

  • 2 tablespoon Flax meal + 4 tablespoon water

Wet Ingredients

  • 1 cup Almond milk
  • 1 tablespoon Apple cider vinegar
  • 2 tablespoon Maple syrup
  • 1 teaspoon Almond extract Optional
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Avocado oil

For Cooking

  • Extra oil for cooking

Instructions
 

  • Combine the flax meal and water in a small bowl. Mix and set aside.
  • Combine all dry ingredients in a mixing bowl. Whisk together.
  • Combine wet ingredients in a separate bowl. Whisk together.
  • Pour wet ingredients in to the mixing bowl with the dry ingredients. Add the flax egg. Whisk until everything is smooth.
  • Heat a non-stick skillet or low/medium heat. Add oil. Once skillet is hot, scoop ¼ cup of the batter and add to the pan. Spread the batter evenly. Allow pancake to cook until the edges start to harden and the center starts to cook. Flip the pancake and cook until both sides are crispy and golden brown. Remove from pan and set aside. repeat for the remaining batter.

Notes

** To make oat flour: Add 1 heaped cup of oats to a food processor and process for about 1 minute on high power or until a fine flour forms.

Nutrition

Calories: 208kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 369mgPotassium: 113mgFiber: 3gSugar: 5gVitamin C: 1mgCalcium: 209mgIron: 2mg
Tried this recipe?Let us know how it was!

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