Vegan Oat Flour Pancakes

stack of vegan pancakes with maple syrup

Prep Time 5

Cook Time 30

Total Time 35

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

Oat flour pancakes are fluffy, tender, filling, and simply delicious! Only 6 ingredients; this recipe is vegan, soy-free, gluten-free, and oil-free.

Yield: makes eight pancakes; nutrition information is for 2 pancakes

Ingredients
US Customary | Metric

2 cups oat flour (180 grams) - See Notes; 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. Sub cashew, oat, or soy milk if necessary.
¼ cup maple syrup - Plus more for serving.
1 Tablespoon vanilla extract

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 vigorously stir the mixture and immediately pour it 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.
Tip: it's normal for pancake batter to thicken as it sits. If it becomes too thick and doesn't look pourable, simply whisk in a splash of coconut milk.
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 like to cook oat flour pancakes at a slightly lower temperature 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 until the 2nd side is golden and the center is done.
Serve warm with maple syrup and any other toppings you enjoy, such as vegan butter, yogurt, fresh berries, or nut/seed butter.

Video

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. Then level off the excess. Otherwise, it's easy to scoop up too much flour, which leads to a dry/thick batter.

Storage

Pancakes taste best 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 in the fridge before reheating.

Nutrition