Oat Flour Pancakes

5 from 2 votes

The most delicious gluten-free vegan pancakes!! These easy Oat Flour Pancakes are made in less than 30 minutes! Top them with your favorite pancake toppings, like fresh fruit or chocolate chips and a drizzle of pure maple syrup. Breakfast is served!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast/Brunch

Cuisine: American

Diet: Vegan

Servings: pancakes

Calories: 136kcal

Author: Jenn Sebestyen

Equipment

Ingredients

2 cups oat flour certified gluten-free, if needed
2 tablespoons flaxmeal
2 tablespoons coconut sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups unsweetened plain oat milk or your favorite non-dairy milk
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

Instructions

Add the flour, flaxmeal, baking powder, coconut sugar, and salt to a large mixing bowl. Whisk until combined.
To the flour mixture, add the oat milk, lemon juice, and vanilla. Whisk until combined. Let rest for 5 to 10 minutes so the batter thickens up.
Once the batter has rested, heat a griddle or non-stick skillet over medium heat on the stove. Lightly spray with cooking spray, if needed.
Using a ¼ cup measuring cup, scoop the batter and pour onto the hot griddle. Repeat with additional batter allowing at least 1 to 2 inches between each pancake.
Bubbles will start to appear on the top of the pancakes. Once those bubbles burst and the sides of the pancakes start to pull away from the griddle, it's time to flip. This should take just about 3 to 4 minutes. A thin spatula should slide underneath the pancakes easily. If it doesn't, or if the batter sticks to the pancakes, let them cook a bit longer before flipping.
Cook another 2 to 3 minutes on the second side until golden brown. Transfer to a plate and repeat with any remaining batter.
You may need to adjust the heat as you go. If the pancakes are browning too quickly, turn the heat down. If it’s taking more than 5 minutes to cook the 1st side, you can increase the heat just a bit.
Serve as is or top with fresh fruit, chocolate chips, and/or a drizzle of pure maple syrup.

Video

Notes

~ Use the spoon and level method of measuring flour. Scooping straight from the container with the measuring cup may be result in too much flour.

~ Be sure to look for certified gluten-free oat flour and oat milk if you have a gluten allergy or intolerance.

~ Let the batter sit for 5 to 10 minutes until it thickens up. Resist the urge to add more flour! I promise it will thicken as it rests.

~ Make sure the griddle (or non-stick skillet) is hot before adding batter.

~ Use a little cooking spray to ensure the pancakes don't stick.

~ It can help to cook one test pancake before pouring more batter to ensure the temperature is correct.

~ Do not crowd the pan. Allow at least 1 to 2 inches between each pancake. Work in batches, if needed.

~ Spray additional cooking spray on the griddle before each new batch, if needed.

~ Adjust the temperature as needed with each batch.

~ Top the finished pancakes with fresh fruit or chocolate chips and a drizzle of pure maple syrup.

Nutrition facts are for each pancake, without toppings, and are calculated based on ¼ cup batter per pancake.

Nutrition