Oat Flour Pancakes Recipe

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Vegan oat flour pancakes are the perfect Saturday morning breakfast! You can feel great about serving this healthy kid-approved recipe to your family.

This post is sponsored by BUBBL’R.

Oat Flour Pancakes

These pancakes make me so happy! They’re something I can feel great about serving to my family, because it’s literally oatmeal. Even though they pack in all of the healthy benefits of oatmeal, they taste like a treat. The cinnamon mixed with the plant based buttermilk is just a next level flavor combination.

Oat flour has been one of my favorite alternative flours to work with for a long time. It’s so affordable, and it’s a super versatile flour because it has pretty great binding power that other gluten free flours don’t have. I also love that I never have to worry about running out of it because I’ve always got oats in my pantry, and it’s so easy to make at home in your blender. 

Plus, all that amazing binding power means we don’t have to use eggs in these pancakes, which makes this recipe super pantry friendly!

Oat flour pancakes next to fresh raspberries.

I’ve partnered up with BUBBL’R to bring you this fantastic healthy pancake recipe. I think it’s the perfect pair with their twisted elix’r because they’re both wholesome and energizing ways to start your day! You can find out where to buy BUBBL’R here.

A pancake stack next to a can of sparkling water.

Pancake Toppings

Is it just me or is the best part about pancakes all the different toppings? Here are some of my favorite pancake additions:

  • Banana Slices
  • Raspberry Sauce
  • Blueberries
  • Raspberries
  • Strawberries
  • Blackberries
  • Chocolate Chips

Vegan Oat Flour Pancakes

We all know that the secret to great pancakes is buttermilk. Since these are vegan pancakes, we’re going to make our own simple vegan buttermilk by combining apple cider vinegar with almond milk and allowing that to curdle for 5 minutes.

This is an important step because some of the acid in the vinegar reacts with the baking soda to give the pancakes more rise (in other words, it makes your pancakes nice and fluffy).

A process collage showing the pancake batter and a cooked stack of pancakes.

Gluten Free Oat Flour

Oats are an ingredient that are frequently cross-contaminated with gluten. So, if you’re celiac or making this recipe for someone with a gluten intolerance, it’s so important to use certified gluten free oats.

Close up of a stack of pancakes.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Click here to pin this recipe for later!

A Pinterest pin image with a picture of oat flour pancakes and title text.

Oat Flour Recipes

If you also love baking with oat flour, be sure to check out these reader favorite vegan oat flour recipes!

Yield: 12 - 14 pancakes

Oat Flour Pancakes Recipe

Vegan oat flour pancake stack with butter, syrup, and fresh raspberries.

Vegan oat flour pancakes are the perfect Saturday morning breakfast! You can feel great about serving this healthy kid-approved recipe to your family.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup unsweetened almond milk (250 ml)
  • 1 Tablespoon apple cider vinegar
  • 1 1/2 cups old fashioned oats (150 grams, certified gluten free if necessary)
  • 2 teaspoons baking powder (certified gluten free if necessary)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • Pinch fine sea salt
  • 2 Tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • Coconut oil (to grease the pan)

Instructions

  1. Start by making the vegan buttermilk by whisking together the almond milk and apple cider vinegar. Let that rest for 5 - 10 minutes, or until it thickens and curdles.
  2. Blend the oats into a fine flour.
  3. In a large bowl, whisk together the oat flour, baking powder, ground cinnamon, baking soda, and fine sea salt.
  4. In a medium bowl, whisk together the vegan buttermilk, maple syrup, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients, and stir to combine. Let the batter rest for 5 minutes while your pan heats up.
  6. Heat a large nonstick skillet over medium heat. Add a little bit of oil to the pan, and add the batter in 2 Tablespoon dollops. Cook for about 3 minutes on the first side, or until you see little bubbles forming on the top of the pancake. Flip and cook for another 90 seconds, or until the pancakes are cooked through.

Notes

I don’t recommend doubling this recipe because that will leave the extra batter to rest for too long. As oat flour batters rest, they thicken, which will make this batter very thick and produce gummy pancakes.

Nutrition Information:

Serving Size:

1/12

Amount Per Serving: Calories: 59Total Fat: 1.1gCarbohydrates: 11.1gNet Carbohydrates: 9.8gFiber: 1.3gSugar: 2.5gProtein: 1.6g

Nutrition information isn’t always accurate. This was calculated without any oil for greasing the pan (since that amount can vary widely).

DID YOU MAKE THIS RECIPE?

Tag @KeyToMyLime on Instagram so we can see your delicious meal!

Try making these vegan oat flour pancakes! They’re the perfect healthy pancake recipe.

Vegan oat flour pancake stack with butter, syrup, and fresh raspberries.

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