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    Home » Recipes » Breakfast

    Vegan Oat Flour Pancakes

    Posted: Nov 10, 2020 by Lori Modified: May 11, 2022 · This post contains affiliate links.

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    pancake stack with text to save recipe on Pinterest.

    These healthy oat flour pancakes will keep you full and happy all morning! They're soft and fluffy, lightly sweetened with maple syrup, and made with just 5 ingredients. This recipe is free from oil, gluten, soy, nuts, and refined sugar.

    a stack of pancakes with walnuts and maple syrup.
    Jump to:
    • Ingredients and Substitutions
    • Recipe Video
    • Recipe Yield
    • Storing Leftovers
    • Tips for Cooking Pancakes
    • A Note About Substitutions
    • More Oat Flour Recipes
    • 📖 Recipe
    • More breakfast and brunch ideas:
    • 💬 Comments

    This might sound strange, but for most of my life I really wasn't a fan of pancakes. I think there are a few reasons, but basically, it boils down to growing up in a very healthy-eating household.

    When Mom did make pancakes they were of the whole-wheat variety, and my young taste buds weren't impressed! And if we went out for Sunday brunch (anyone remember the Shoney's breakfast bar?), I always went straight for the savory stuff like biscuits and gravy and cheesy scrambled eggs.

    Then as an adult, I realized my body doesn't like starting the day with a massive pile of bread. I mean, for me, traditional pancakes are pretty much a blood sugar nightmare.

    BUT, my husband is a huge pancake fan, so I really wanted to create an easy, healthy, delicious pancake recipe that both of us would enjoy. Oats to the rescue once again!

    a stack of golden pancakes made with oat flour.

    Another thing I love about this recipe is that naturally creamy "lite" coconut milk adds just enough fat to make these pancakes more satisfying, super moist, naturally sweet, and totally irresistible. No butter, eggs, or oil needed.

    Ingredients and Substitutions

    I love recipes that are simple and straightforward, and I know most of you do, too. So you're in luck because vegan pancakes don't get much easier than this! Here's what you'll need:

    • 2 cups oat flour - I like to blend rolled oats in my Vitamix for this, but you can also use store-bought (look for certified gluten-free oats, if needed).
    • ½ teaspoon fine sea salt
    • 2 ½ teaspoons baking powder (not soda)
    • 1 ⅓ cups light/lite canned coconut milk - I don't recommend substituting other non-dairy milks; the specific fat/liquid content of light coconut milk works best as this recipe is written.
    • ¼ cup maple syrup
    • 1 tablespoon vanilla extract

    And that's it. So simple and sooooo good.

    The vanilla really shines through even though we're using coconut milk. In fact, if you want VERY vanilla pancakes (and you have a money tree growing in the backyard) you can increase the vanilla to 4 teaspoons. 

    Recipe Video

    Tap to watch how to make oat flour pancakes!


    dry ingredients in a large bowl plus coconut milk, maple syrup, and vanilla.

    Recipe Yield

    This recipe makes eight 4 ½-inch pancakes. Since pancakes are best enjoyed fresh, if you're cooking for only 1 or 2 people, you can easily scale the recipe down by half. Or just go ahead with the full batch if you're feeling extra hungry!

    Storing Leftovers

    You can also store oat flour pancakes for several days in the refrigerator, or freeze them for later. When I have time I like to make an extra big batch and freeze half of them for another time.

    cooking a pancake in a non-stick skillet with brown edges and bubbles on top.

    Tips for Cooking Pancakes

    For those of us who don't make pancakes very often, it can take a couple of tries to really get the hang of it. That's totally normal!

    There's a bit of an art to getting the heat just right. Plus, as you try different pancake recipes, with different types of flour and fat/sugar content, it can throw off everything you think you know. Patience is important.

    For these oat flour pancakes, here's what you're looking for:

    The edges should look set and there should be bubbles across the entire surface of the pancake before you flip it. See photo above. This may take a few minutes.

    If the heat is too high, the outside of the pancake will brown before the middle is done. And if the heat is too low, well, you won't really get a lovely golden exterior without overcooking them. 

    Don't be afraid to adjust the heat slightly based on how the first pancake cooks. But also try not to constantly change it throughout the whole cooking process. The idea is to dial it in.

    slice cut out of a pile of pancakes showing fluffy middles.

    A Note About Substitutions

    As mentioned above regarding coconut milk, I recommend trying the recipe exactly as written. There are about a million-and-one ways to make pancakes, and no shortage of recipes on the internet. So if you don't have oats (or oat flour) or light coconut milk, it may be best to find a different recipe for now. 

    In recipes like this that contain just a handful of ingredients, it gets more difficult to make successful substitutions. I'm not saying they won't work with a different milk or flour or sweetener, but they WILL be different than intended. 

    Now that I've finally fallen in love with pancakes, I'm sure I'll be sharing many more recipes soon, with a wide variety of flours, milks, and additions. Honestly, I wasn't sure I'd ever get excited about pancakes, and I'm so glad it's finally happened, ha!

    MORE PANCAKES! Check out these two new recipes, Vegan Bacon Pancakes and Lemon Blueberry Pancakes!

    a stack of golden pancakes drizzled with maple syrup.

    More Oat Flour Recipes

    • Oat Flour Banana Bread
    • Oil-Free Banana Brownies
    • Vegan Peanut Butter Cookies
    • Peanut Butter Brownies
    • Apple-Cinnamon Oat Flour Scones
    • Spiced Tahini Oatmeal Cookies
    • Breakfast Mug Muffin
    • Double Chocolate Chip Cookies
    • Banana Blondies
    • Pumpkin Muffins
    • Healthy Lemon Poppyseed Muffins

    I hope you enjoy these wholesome Coconut Milk Oat Flour Pancakes as much as we do. If you try the recipe be sure to leave a comment and rating below to let everyone know how they turned out!

    📖 Recipe

    stack of vegan pancakes with maple syrup

    Vegan Oat Flour Pancakes

    Author: Lori Rasmussen, My Quiet Kitchen
    Fluffy, soft, simply delicious oat flour pancakes made with just 6 ingredients. These golden beauties are vegan, maple sweetened, soy-free, gluten-free, and oil-free!
    Yield: makes eight pancakes; nutrition information is for 2 pancakes
    Servings: 4 servings
    5 from 16 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 5 mins
    Cook Time: 30 mins
    Total Time: 35 mins

    Ingredients 

    • 2 cups oat flour (2 c = 180 grams); See Notes below. - Make your own by blending rolled oats until fine.
    • ½ teaspoon fine sea salt
    • 2 ½ teaspoons baking powder
    • 1 ⅓ cups canned lite coconut milk - Shake can before opening.
    • ¼ cup maple syrup - Plus more for serving.
    • 1 Tablespoon vanilla extract
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    Instructions
     

    • In a mixing bowl whisk together the oat flour, salt, and baking powder.
    • In a small bowl combine the coconut milk, maple syrup, and vanilla. The maple syrup is heavy and will sink to the bottom, so stir the mixture well then immediately pour into the dry ingredients. Whisk just until there's no visible dry flour. Let stand 5 minutes.
    • Preheat a non-stick skillet or electric griddle over medium heat.
    • Once the cooking surface is hot enough that a drop of water sizzles, pour a scant ⅓ cup of batter onto the pan/griddle. Personally, I prefer to cook oat flour pancakes at a slightly lower heat than all-purpose flour pancakes. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top and the underside is golden. Cook for another 90 seconds to 2 minutes or until cooked through and golden on both sides.
    • Serve warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, fresh berries, or nut/seed butter.

    Notes

    Tips for Measuring Flour
    I always recommend using a kitchen scale when possible. But if you don't own one, the standard "whisk and fluff" method should be used. To do it:
    Whisk the oat flour first, then spoon it into the measuring cup so that it's heaped up above the rim. Use the flat edge of a knife or your finger to level off the excess. This will ensure you don't scoop up too much flour.
    Storage
    Pancakes are best enjoyed fresh, but leftovers will keep for up to 4 days. Store in an airtight container in the refrigerator. Re-heat in the oven, in a skillet on the stovetop, or briefly in the microwave.
    Pancakes can also be frozen. Thaw before reheating.

    Estimated Nutrition (per serving)

    Serving: 2pancakesCalories: 270kcalProtein: 6gFat: 7gCholesterol: 0mgSodium: 302mgFiber: 5gSugar: 12gCalcium: 58mgIron: 4.4mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.

    More breakfast and brunch ideas:

    • Easy Vegan Condensed Milk (No Coconut)
    • Best Vegan Breakfast Sausage
    • 1-Bowl Vegan Banana Oatmeal Cookies
    • Oil-Free Granola (With Clusters!)
    « Spicy Zhoug Brussels Sprouts Pasta
    Vegan Bacon Pancakes (Oil-Free; GF Option) »

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    Comments

    1. Hannah

      May 18, 2022 at 12:26 pm

      Wow! I’m very impressed with this recipe! Usually gluten free stuff has a dry grainy texture, but these are amazing! They don’t hold together as well as pancakes made with egg (to be expected) but the texture and taste was great! Not sure if it made any difference that my oat flour was toasted. I bake sourdough bread in a Dutch oven and it gets too dark on the bottom, so this time I put some oat flour in the bottom of the pan, under parchment paper and dough - it helped a lot! I didn’t want to waste the oat flour and had 1/2 cup, so I made 1/4 of this recipe and it made 3 small pancakes - just right for one person. Thanks Lori!

      Reply
    2. Mia

      September 11, 2021 at 3:47 pm

      These pancakes were delicious and easy to make. Thank-you!

      Reply
      • Bduboff

        March 13, 2022 at 5:00 pm

        Came out gummy. Must have been user error.

        Reply
        • Lori

          March 13, 2022 at 5:07 pm

          Sounds like they didn’t fully cook. Or maybe expired baking powder interfered? Sorry to hear they didn’t turn out. Better luck next time!

          Reply
    3. Leila M

      May 31, 2021 at 1:25 am

      Thanks for this super simple, delicious pancake recipe. I've made it numerous times for myself and the kids and we all love it. It turns out great every time!

      Reply
    4. Bett

      April 17, 2021 at 10:23 pm

      Lori, do you think this could be done without the coconut milk? I'm going oil-free or almost so.

      Reply
      • Lori

        April 18, 2021 at 7:30 am

        Hi Bett, I can't say for sure since I haven't tested other ingredient combinations. Without the small amount of added fat you may want to include some mashed banana or applesauce, as well, just to help with moisture and texture. Also, decrease the amount of milk slightly. If you give it a try let us know how they turn out!

        Reply
    5. Sue

      November 20, 2020 at 12:53 pm

      Delicious!! Subbed 1/2t. almond extract. Thanks for the recipe Lori!

      Reply
      • Lori

        November 20, 2020 at 1:09 pm

        You're very welcome, Sue. I'm so happy you enjoyed them!

        Reply
    6. Mark

      November 13, 2020 at 4:59 pm

      These were good! The coconut milk adds such good flavor that I didn't expect. Delicious alone but of course even better with syrup. Thanks for this reciope. Will make again!

      Reply
      • Lori

        November 14, 2020 at 1:36 pm

        Great! Glad to hear you enjoyed the pancakes, Mark. 😀

        Reply
    7. daisy

      November 11, 2020 at 7:33 am

      These look amazing. I'm sure I will enjoy every no-sugar bite! Thank you for all of your lovely, clean recipes.

      Reply
      • Lori

        November 14, 2020 at 1:35 pm

        Thank you for the kind message, Daisy. Hope you enjoy them!

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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