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Square cropped image of a plate of vegan oat flour pancakes with blueberries, bananas and maple syrup
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Vegan Oat Flour Pancakes

This vegan oat flour pancake recipe is made with simple ingredients and creates a deliciously fluffy and melt-in-your-mouth pancake! Using flaxseed in place of eggs, this recipe is gluten free, dairy free and vegan!
Course Breakfast
Cuisine American-inspired, Vegan
Keyword Oat flour pancakes, Vegan oatmeal pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Medium pancakes
Calories 206kcal

Ingredients

Dry Mix

  • 1 ¾ cups oat flour (can use up to half whole wheat flour if not gluten-free)
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 ½ tablespoons sugar

Make Pancakes: Combine Dry Mix With

  • 1 ½ tablespoons vegetable oil (I use avocado oil)
  • 1 teaspoon vanilla extract (optional)
  • 1 ½ cups plant-based milk (almond, soy etc.)

Instructions

To Make Dry Mix

  • In a mixing bowl, stir or whisk together the 4 dry pancake mix ingredients.
    1 ¾ cups oat flour, 2 tablespoons ground flaxseed, 2 teaspoons baking powder, 1 ½ tablespoons sugar

To Make Pancakes

  • Add wet ingredients into the mixing bowl and stir into the dry ingredients. Make sure there aren’t any large clumps left (mix thoroughly).
    1 ½ tablespoons vegetable oil, 1 teaspoon vanilla extract, 1 ½ cups plant-based milk
  • Let this pancake batter to sit for at least 2 minutes (up to 10 minutes). The batter will thicken during this time.
  • To cook the pancakes, warm a large non-stick pan over medium-low heat. Place a dollop of vegan butter/ margarine or vegetable oil into the pan.
  • Pour (or scoop) pancake batter into the pan. You can make these pancakes any size you choose. When the batter is in the pan, spread it into an even layer, about ½ cm (¼ inch) thick.
  • Allow the pancakes to cook for 4-5 minutes on this first side. The pancakes are ready to flip when the edges darken and the bottom of the pancake (part touching the pan) is golden brown. If after 5 minutes the pancake isn’t golden brown, the heat likely needs to be turned up (or the pan may need longer to get up to temperature).
  • Flip the pancake(s) and allow to cook for another 4-5 minutes on the other side, until both sides are nicely golden brown.
  • Repeat the cooking process for all the batter.
  • Serve with your favorite pancake toppings!

Video

Notes

If not gluten-free, can sub out half the oat flour for whole wheat flour.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Pancake (⅙ of recipe) | Calories: 206kcal | Carbohydrates: 29g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 187mg | Potassium: 203mg | Fiber: 5g | Sugar: 4g | Vitamin A: 126IU | Calcium: 187mg | Iron: 2mg