Oat Flour Pancakes

These oat flour pancakes are the perfect quick, easy, and healthy breakfast! Featuring hearty oats, creamy soy milk, and a few other pantry staples, you can whip them up in just 15 minutes for a delicious, nutritious start to your day.

Oat flour pancakes are a breeze to make and the ideal healthy twist on regular buttermilk pancakes. Whip them up this weekend for Sunday brunch! And for another wholesome breakfast option, try my vegan protein pancakes.

Why I Love This Recipe

With just a few basic pantry staples, you can make delicious oat flour pancakes in no time. Plus, using oats as the base makes them healthier than traditional pancakes and gluten-free.

You don’t need any fancy equipment, and they come together so easily! They’re perfect for weekend breakfasts or brunches with the family and are a great way to get your little ones involved in the preparation process.

I love cooking my pancakes in a touch of vegan butter in the pan for the perfect golden-brown crisp on the outside. Once you dig in, they’re fluffy with a mild sweetness and a hint of vanilla!

Ingredient Notes

Here is a breakdown of everything you’ll need for these vegan oat flour pancakes:

• Oat Flour: Adds a nutty flavor and is naturally gluten-free. Plus, oat flour provides a healthy, nutrient-dense base for the pancakes.
• Baking Soda: Helps the pancakes rise and become fluffy.
• Sugar: Cane sugar or granulated sugar adds a touch of sweetness without throwing off the taste.
• Salt: Enhances all the flavors in the batter, preventing flat-tasting pancakes. Use fine-grain salt for better incorporation.
• Soy Milk: Keeps the pancakes moist and adds a creamy texture. Use plain, unsweetened soy milk to prevent overpowering the batter with vanilla or sweetness.
• Apple Cider Vinegar: Reacts with the baking soda to create vegan buttermilk.
• Vanilla Extract: Adds a warm, sweet aroma and flavor. Use 100% pure vanilla extract for the best results.
• Vegan Butter: Used to grease the pan and give the pancakes a golden-brown finish.

Substitutions

• Oat Flour: If you don’t have access to oat flour, blend rolled or quick oats until the texture is fine. You can pass the mixture through a sieve to remove any extra chunks.
• Soy Milk: Use cashew milk or oat milk instead of soy milk for a different flavor.
• Sugar: If you don’t have any sugar, coconut sugar will work for a deeper, more caramel-like flavor. Adjust the amount to taste.
• Apple Cider Vinegar: If you don’t have apple cider vinegar, use the same amount of lemon juice or regular white vinegar for the same effect.

How to Make

This vegan oat flour pancakes recipe couldn’t be easier to prepare! Just follow my tips and tricks for the best results.

Preparation

If you don’t have oat flour, pulverize old-fashioned rolled oats in a blender to make flour. Combine the soy milk and apple cider vinegar in a small glass to make vegan buttermilk. Stir until it starts to thicken, then set it aside for at least 5 minutes.

Cooking

Step 1
In a bowl, mix the oat flour, sugar, baking soda, and salt until thoroughly incorporated. Sift the dry ingredients together to prevent lumps in the batter.

Step 2
Add the vanilla extract to the vegan buttermilk mixture and stir to incorporate until combined. Make sure the vanilla is evenly distributed for a consistent flavor throughout the batter.

Step 3
Combine the wet ingredients with the dry ingredients and mix until just combined. Be careful not to overmix the batter since it can make the pancakes tough. Mix just until you don’t see any dry flour streaks anymore.

Step 4
Heat a pan over low heat for 3-4 minutes and grease it with ½ tablespoon of vegan butter (or cooking spray). Low heat helps the pancakes cook evenly without burning.

Scoop ¼ cup of pancake batter and pour it gently onto the pan. Cook your oat flour pancakes for 1-2 minutes until bubbles form, then flip and cook the other side for another 1-2 minutes until both sides are golden brown.

Expert Tip

For the best oat flour pancakes recipe, you need to keep two steps in mind. First, do NOT over mix the batter to prevent a dense, tough texture. It’s completely fine if there are still a few lumps left behind. Stop mixing as soon as there are no more flour streaks.

Also, keep the heat on low when you’re cooking the pancakes. Low heat gives the pancakes time to fully cook through without burning on the outside, especially since oat flour takes a little longer than regular flour.

Cooking Tips

• Properly Preheat: Preheating ensures even cooking and prevents sticking, especially with pancakes. Give your pan at least 3-5 minutes before adding your first batch.
• Grease the Pan Thoroughly: Always use a well-greased pan to prevent sticking and achieve that golden-brown finish. Add more vegan butter or cooking spray as needed between batches.
• Wait for Bubbles to Flip: Flip the pancakes when bubbles form on the surface and the edges look set. This will prevent you from having to turn them more than once, resulting in a dense texture.

Frequently Asked Questions

Storing & Reheating

If you have leftover oat flour pancakes, let them cool to room temperature before storing them.

Fridge
Keep the pancakes in an airtight container in the fridge for up to 3 days. Don’t place the lid on the container until they are fully cooled to prevent steam from creating condensation and turning the pancakes soggy.

Freezer
Freeze the pancakes by placing them in a single layer on a baking sheet until solid, then transfer them to an airtight container or freezer bag. They can be stored for up to 2 months. 

Reheating
Reheat your oat flour pancakes in a toaster or on the stovetop over low heat until warmed through. This helps maintain their fluffy texture and prevents them from becoming rubbery.

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