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!
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.
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.
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
- Oat flour
- Blanched almond flour
- Cassava flour
- Baking powder
- Flax meal
- Almond milk
- Apple cider vinegar
- Maple syrup
- Almond extract
- Vanilla extract
- Avocado oil
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.
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Vegan Oat Pancakes
- Non-stick skillet
- Mixing bowl
- Small bowl
- 2 tbsp Flax meal + 4 tbsp water
- Extra oil for cooking
- 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.