Start your morning off right with these incredible, easy Oat Flour Pancakes! They are the delicious gluten-free and vegan-friendly breakfast you have been waiting for!

Mornings are hard enough, that is why I love an easy breakfast, and none compare to these pancakes! Oat Flour Pancakes are so easy to make you can practically whip them up in your sleep! With this easy recipe, all you need is a blender and griddle (or a good non-stick skillet!) to make the perfect pancakes!

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Although the ease of this recipe will amaze you, the flavor is the real star! These pancakes are loaded with the fantastic flavor of toasted oats, vanilla, and cinnamon, and they fry up into delightful golden brown circles of deliciousness! Plus, all of that incredible flavor is nut-free, gluten-free, and vegan, so everyone can try a bite of these wonderful pancakes!

stack of oat flour pancakes on a plate that are topped with banana and strawberry slices and maple syrup. More banana and strawberries on the side of the plate. A bite has been taken out of the pancakes and the stacked bite of pancakes is resting on the plate

Ingredients Needed for Oat Flour Pancakes

  • Old Fashioned Oats: This type of oats is sometimes called rolled oats. It is a lightly processed type of oat wherein the groats are dehusked, steamed, and rolled flat. This gives you a natural oat flavor and no unwanted additives, textures, or flavors. Old-fashioned oats are ideal for grinding into flour or using whole and they bring a brilliant toasty taste to these cakes. 
    Alternatively, you can make the oat flour pancakes with ready-to-use oat flour. 
  • Non-Dairy Milk: A touch of non-dairy milk brings a creamy, richness to the pancake batter. Try using creamy oat milk to really intensify the delicious oat flavor in this recipe.
  • Vanilla Extract: Use pure natural vanilla extract to bring a delicious note of sweetness to this recipe. 
  • Baking Powder: This ingredient is a leavening agent, which means it helps treats rise. That is why it is so crucial to the recipe. If you are all out of baking powder, try mixing some up from scratch by combining equal parts baking soda and cream of tartar.
  • Salt: A dash of salt highlights the sweet and toasted oat flavors in these amazing plant-based pancakes!
  • Cinnamon: Cinnamon has such a warm and inviting flavor that it really makes these delicious cakes sparkle.
  • Optional Mix-Ins: You can customize these tasty pancakes by adding vegan chocolate chips, blueberries, banana slices, chopped nuts, or whatever delicious optional add-ins you want! 
Ingredients in a blender: oats, vanilla, cinnamon, milk, and baking soda

Simple Steps to Make Oat Flour Pancakes

  1. Preheat the griddle or skillet.
  2. Combine all the ingredients (except optional mix-ins) in a high-speed blender. Blend on high for about 3 minutes or until the batter is gritty but fairly lump-free. Pause the blender at least once to scrape the sides.
  3. Scoop the batter in ⅓ cup portions onto the hot griddle. Sprinkle with the optional mix-ins. Cook the pancakes until they are bubbly throughout and then flip. Continue cooking until they are golden brown and delicious. 
  4. Top them with maple syrup or your favorite pancake toppings and enjoy!
stack of oat flour pancakes on a plate that are topped with banana and strawberry slices and maple syrup. More banana and strawberries on the side of the plate

Expert Tips

  • If you are using pre-ground oat flour, you can skip the blender and simply whisk the ingredients in a bowl to make the luscious pancake batter.
  • You can grease the griddle with a little vegetable oil to ensure the pancakes flip easily. 
  • Depending on the size of your pan you might need to cook in batches. If you are working this way, try keeping them warm in the oven until you’re ready to eat. Set the oven to 200°F and place the finished pancakes in a single layer on a baking sheet. Hold the cooked pancakes in the warm oven until you’re ready to serve. 
3 browned oat pancakes in a large skillet

Serving Suggestions

Oat Flour Pancakes are an incredibly easy and filling breakfast for any morning. They are so easy to make, enjoy, and store that you might want to make these once a week!

These awesome pancakes can be as easy or elegant as you want! Go all out by serving them up topped with a little vegan butter, maple syrup, and a little dairy-free whipped cream. Or keep it simple by topping them with a little nut butter and that’s all. 

No matter how you top them off, these incredible oat cakes are sure to impress! They are ideal for lazy weekend mornings or holiday brunches. 

If you want to make the serving experience more fun and interactive, try setting up a pancake bar with all the best toppings and let everyone put together their own delicious flavor combinations!

stack of oat flour pancakes on a plate that are topped with banana and strawberry slices and maple syrup. More banana and strawberries on the side of the plate

How To Store Oat Flour Pancakes

One of the best things about this recipe is how easy it is to store and reheat.

To store leftover pancakes, allow them to cool completely and then transfer them to an airtight container or food storage bag. Store the oat flour pancakes in the fridge for up to 7 days, or place the bag in the freezer for up to 3 months.

Whether you store them in the fridge or freezer, the best way to reheat them is in the microwave. Arrange the pancakes in a single layer on a microwave-safe plate and heat them in 30-second bursts until they are warm throughout. You can also reheat them in a toaster or toaster oven!

Q: Are Oat Flour Pancakes Vegan?


A: Yes, these yummy old-fashioned pancakes are naturally vegan, but their flavor is so loaded with toasty, oaty, and spicy notes that they are sure to please all kinds of eaters.

Q: Are Oat Flour Pancakes Nut-Free?


A: Yes! These tasty vegan pancakes are naturally nut-free as long as you choose a nut-free non-dairy milk like oat milk or soy.

Q: Are Oat Flour Pancakes Low-Carb?


A: Unfortunately these cakes are too high in natural, oatly sugars to be considered low-carb. One serving of these oat pancakes has about 57 grams of carbs.

One Last Bite

I love to see your delicious creations and share the tastiest feedback. So when you make these delicious Oat Flour Pancakes, please remember to tag me on Instagram @foodwithfeeling! 

I can’t wait to see what you cook up!

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Oat Flour Pancakes


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  • Author: Brita
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Start your morning off right with these incredible, easy Oat Flour Pancakes! They are the delicious gluten-free and vegan-friendly breakfast you have been waiting for!


Ingredients

Units Scale
  • 1 1/2 cups of old fashioned oats (or 1 cup + 2 tablespoons of oat flour)
  • 1 cup of milk (dairy free for vegan)
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • Optional mixins such as chocolate chips, blueberries, etc.

Instructions

  1. Heat a griddle or large skillet over medium high heat.
  2. If using oats:  combine all of the ingredients (minus any mix ins), and blend on high until VERY few lumps remain. I usually let it run for 2 full minutes, scrap the sides and then blend for another minute. The batter will still be a little gritty from the oats but that’s ok.
  3. If using oat flour: you can combine everything in a blender as instructed in step 2 OR you can whisk it together in a bowl. In a bowl, combine all of the ingredients and whisk until well combined.
  4. Scoop the batter onto the griddle using a ⅓ cup scoop. If using any mix-ins, sprinkle them on top of the batter now. Cook for 3 minutes until bubbles start to form all around the pan, flip and cook for an additional 3-4 minutes.
  5. Top with maple syrup and your favorite pancake toppings and ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 330
  • Sugar: 6.5 g
  • Sodium: 348.7 mg
  • Fat: 0.1 g
  • Carbohydrates: 57.7 g
  • Protein: 12.8 g
  • Cholesterol: 2.5 mg