Oat flour pancakes are the thickest, fluffiest pancakes you’ll ever make! Naturally gluten-free and vegan, these wholesome pancakes are easy to make and awesome for meal prep.
Oat flour pancakes have the flavour and stick-to-your-ribs heartiness of a bowl of oatmeal or Instant Pot steel-cut oats, in the form of fluffy vegan pancakes. Could this be the most perfect breakfast food ever invented? I think so! Stack them high, pour on the maple syrup, and enjoy these pillowy, golden pancakes as a good-for-you breakfast that tastes like a total treat.
Why Oatmeal Pancakes Will Change Your Breakfast Game
My daughter loves pancakes for breakfast, but I want her to have something with a little more nutrition, which is why we’ve been ALL about these oat flour pancakes lately. They really are perfection!
- Naturally (and affordably) gluten-free. You don’t even need to buy oat flour—just blitz quick or rolled oats in your blender! I love a recipe that’s gluten-free without a lot of expensive substitutes.
- Light and fluffy texture. If you think about how oatmeal gets thick as it soaks up the liquid in the pan, the same thing happens with oat flour pancakes; the flour absorbs the liquid giving you THICK, yet light and pillowy pancakes.
- A quick, satisfying breakfast. These oatmeal pancakes are ready in just 20 minutes and if you meal prep them, you can warm them up in minutes.
Notes on Ingredients
You only need a handful of ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oat flour – I highly recommend making your own by blending oats in your blender or food processor until they form a flour. It’s just not worth buying it!
- Baking powder – Instead of needing a vegan egg substitute, these oat flour pancakes get all the lift they need from the baking powder.
- Salt
- Oat milk – Or another unflavoured and unsweetened plant milk.
- Maple syrup – You’ll add some to the batter and, of course, you’ll want some for serving too!
- Vanilla extract
How to Make Oat Flour Pancakes
Here’s a step-by-step look at the process.
- Mix the dry ingredients. Whisk the oat flour, baking powder, and salt in a large bowl.
- Combine the wet ingredients. Mix the oat milk, maple syrup, and vanilla in another bowl.
- Combine wet and dry. Stir the wet ingredients into the dry ingredients until just combined; add more milk if needed to reach the right consistency.
- Rest the batter. Let the batter sit for 5 minutes so the oat flour can hydrate. (This is how you get those thick, fluffy pancakes!)
- Cook the pancakes. Pour the batter onto a hot skillet and cook until bubbles form; flip and finish cooking, then repeat with the rest of the batter.
My Favourite Pancake Mix-Ins
Plain oat flour pancakes are good, but adding mix-ins makes them extra delicious! Here are some of my favourites, but feel free to come up with your own.
- Chocolate chips. Fold mini chocolate chips right into the batter.
- Cozy spices. A pinch of cinnamon, cardamom, or nutmeg adds cozy warmth.
- Fruit. Stir diced apples, blueberries, strawberries, peaches, or raspberries into the batter.
- Nuts. Add chopped pecans or walnuts for some crunch.
Serving Suggestions
I love a classic pancake breakfast with maple syrup, vegan butter, and some fresh berries or banana slices on top. A drizzle of nut butter (or granola butter!) is delicious too if you’re in the mood for something different, or add a dollop of vegan yogurt or coconut whipped cream for some decadence.
Storage and Reheating
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
More Vegan Pancake Recipes
Enjoy friends! If you make this oat flour pancakes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Oat Flour Pancakes
Ingredients
- 1 ½ cups oat flour* 150g
- 1 teaspoon baking powder 4g
- ¼ teaspoon salt 1.5g
- 1 cup oat milk 240mL
- 2 tablespoons maple syrup 30mL
- 1 teaspoon vanilla extract 5mL
Instructions
-
In a large mixing bowl, whisk together the oat flour, baking powder, and salt.
-
In a separate bowl, whisk the oat milk, maple syrup, and vanilla extract until smooth.
-
Pour the wet mixture into the dry ingredients. Whisk gently until just combined. The batter should be thick but pourable. If it feels too thick, add 1–2 tablespoons oat milk.
-
Let the batter rest for 5 minutes to allow the oat flour to hydrate. This makes the pancakes fluffier.
-
Heat a nonstick skillet over medium heat. Lightly grease only if needed. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until the top looks set and small bubbles appear. Flip and cook for another 1–2 minutes.
-
Serve warm with extra maple syrup, berries, banana slices, or nut butter.
Notes
- *I made my own flour because the texture with the store bought was weird, so I recommend homemade for this recipe. Instructions: Add rolled oats to a blender or food processor. Blend for about 60 seconds until very fine. Optionally sift for extra-smooth flour; re-blend any coarse bits.
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.