Oat Flour Pancakes (No Banana)

Hand pouring maple syrup from a small container over a stack of healthy oatmeal pancakes.

Print Recipe

4 from 2 votes

Hearty, healthy and delicious, vegan and gluten-free whole grain pancakes made with oat flour.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

2 cups oat flour 200 g
¼ cup tapioca starch/flour 30 g
2 teaspoon baking powder
1/4 tsp salt
1/2 tsp cinnamon optional
1 cup plant-based milk of choice 240 mL
3 tablespoons coconut sugar 45 g
¼ cup unsweetened applesauce 65 g
1 teaspoon apple cider vinegar or white vinegar
1 teaspoon vanilla extract optional

Instructions

Mix the oat flour, tapioca flour, salt, baking powder and cinnamon, if using, in a medium mixing bowl until thoroughly combined.
Add the rest of the ingredients and mix well.
Lightly grease or spray a nonstick pan and heat over medium-low heat.
Pour ¼ - ⅓ cup of batter into the hot pan and cook until the edges of the pancakes look dry and browned and the surface of pancakes have some bubbles. Flip the pancake with a spatula, and cook until browned on the underside, about 1-3 minutes more.
Serve hot with your favourite toppings.

Notes

Sweetening: Coconut sugar can be substituted for any other sweetener such as cane sugar or maple syrup. For sugar-free pancakes you can use stevia or monk fruit sweetener.

Milk: Try almond milk, cashew milk, oat milk or soy milk. If you'd like to use canned coconut milk, use half light coconut milk and half water, almond milk, cashew milk or other lighter plank milk.

Nutrition