Fluffy Vegan Oat Flour Pancakes with Oat Milk
Vegan Oat Flour Pancakes are light, fluffy, and an easy alternative to classic pancakes. Made with oat milk, no eggs, and no banana, this dairy-free, gluten-free recipe is perfect for a cozy breakfast or dessert.
Equipment
- Non-stick frying pan or skillet
Ingredients
Dry ingredients
- 1 +½ cup oat flour
- 1 tablespoon cane sugar or white/coconut sugar
- 2 teaspoons baking powder
- 1 pinch salt
Wet ingredients
- 1 cup oat milk or any plant-based milk
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
Instructions
- Whisk dry ingredients in a bowl.1 +½ cup oat flour, 1 tablespoon cane sugar, 2 teaspoons baking powder, 1 pinch salt
- Add wet ingredients. Stir until combined (don’t overmix). The batter will thicken after a few minutes.1 cup oat milk, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- Heat a greased frying pan or skillet over medium heat. Pour ¼ cup of batter per pancake. Cook for 2 minutes per side, until golden.
- Repeat with the remaining batter. Top with fruit and maple syrup. Enjoy!
Notes
- Store cooked pancakes in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Reheat pancakes in a skillet, toaster, or microwave until warm.
- Let the batter rest for 5 minutes to thicken and become fluffier.
- Use the scoop-and-level method for accurate ingredient measurements.
- Don’t overmix—stir until just combined to keep pancakes light.
- If the batter thickens, add 1-2 tablespoon of oat milk to adjust the consistency.
- Make your oat flour by blending rolled or quick oats—cheaper and quicker!
Nutrition
Calories: 131kcalCarbohydrates: 22gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 148mgPotassium: 114mgFiber: 2gSugar: 5gVitamin A: 70IUCalcium: 131mgIron: 1mg
Tried this recipe?Let us know how it was!
