Fluffy Oatmeal Pancakes (Vegan & Gluten-Free)

These vegan pancakes are soft, fluffy, and so easy to make! Plus they’re gluten-free, healthy, and only require 8 plant-based ingredients.

When I was little, I always looked forward to the weekends not just because that meant I could sleep in and didn’t have school, but also because my dad would make pancakes or waffles on Sunday. (Are you team pancakes or waffles? Let me know, I’m still undecided.) I loved waking up Sunday morning and walking out to the kitchen with the smell of pancakes and maple syrup in the air. I always asked for chocolate chips in mine, and then I would proceed to pile my plate up as more and more pancakes came out and probably took more than I could eat, but they were just so darn good. Soft, fluffy, and absolutely perfect with a generous dipping of maple syrup. As I started eating healthier I switched to oatmeal for breakfast instead, and the pancake days were lost. Until these oatmeal-in-pancake-form pancakes came about! I mean they’re made from oats, so it’s basically like eating oatmeal right? Right.

ingredients & substitutions

These oatmeal pancakes are made with 8 ingredients:

  • oat flour: I make my own by blending rolled oats until fine like flour. If you don’t have a high powered blender, you can buy pre-made oat flour.
  • corn starch: This helps bind the ingredients and also creates a softer pancake.
  • soy milk: I prefer soy milk for its creamier profile, but any plant-based milk will work.
  • apple cider vinegar: Combined with the soy milk, this makes a great vegan buttermilk.
  • non-dairy yogurt: I use coconut yogurt, but any vegan yogurt should work.
  • maple syrup: For best results, use a liquid sweetener such as maple syrup or agave. However, granulated sugar should also work, but you may need to add another tablespoon or so of milk.
  • And some baking staples like baking powder and vanilla extract.

how to make fluffy oatmeal pancakes

  1. Combine vinegar and soy milk and set aside to curdle.
  2. Whisk together oat flour, cornstarch, and baking powder.
  3. Add yogurt, maple syrup, and vanilla extract to milk/vinegar mixture and mix to combine.
  4. Add wet ingredients to dry and mix until combined. It’s okay if there are some lumps.
  5. Let the batter rest for 10 minutes, during which time it will thicken.
  6. Heat a lightly greased skillet over medium heat. Add 1/4 cup of batter to skillet and cook until golden brown on bottom and edges start to look dry, about 3 minutes. Flip and cook until golden brown on the other side.
  7. Transfer pancakes to a plate and cover to keep warm. Repeat with remaining batter, greasing skillet between batches if necessary.

how to serve oatmeal pancakes

I like to serve my pancakes with maple syrup and berries. Instead of drizzling maple syrup on top, I recommend serving the maple syrup in a small dish on the side for dipping, to maximize the amount of maple syrup you get 🙂

These would also be great with chocolate chips, in the batter or sprinkled on top.

If you want to get really fancy you could caramelize some banana slices and top with walnuts and cinnamon.

Sometimes I like to spread peanut butter or yogurt on top, too. It’s really up to you; get creative!

how to store pancakes

Short Term (5 days)

Let the pancakes cool completely and then transfer to an airtight container and store in the fridge up to 5 days.

Long Term (2 months)

Let the pancakes cool completely, then transfer to a freezer bag or wrap in foil and freeze up to 2 months.

how to reheat pancakes

Reheat in a toaster or on a frying pan for crispy edges; or reheat in the microwave, but they will be softer.

helpful kitchen tools

still hungry?

Check out these other tasty vegan breakfast options!

I hope you love these oatmeal pancakes as much as I do! If you do try it out, don’t forget to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it! I love seeing you recreate my recipes in your own kitchen 🙂 Happy cooking!

Fluffy Oatmeal Pancakes (Vegan, Gluten-Free, Oil-Free)

These vegan pancakes are soft, fluffy, and so easy to make! Plus they're gluten-free, healthy, and only require 8 plant-based ingredients.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American, Vegan
Servings: 4

Ingredients

Instructions

  • Combine vinegar and soy milk and set aside to curdle.
  • Whisk together oat flour, cornstarch, and baking powder.
  • Add yogurt, maple syrup, and vanilla extract to milk/vinegar mixture and mix to combine.
  • Add wet ingredients to dry and mix until combined. It's okay if there are some lumps.
  • Let the batter rest for 10 minutes, during which time it will thicken.
  • Heat a lightly greased skillet over medium heat. Add 1/4 cup of batter to skillet and cook until golden brown on bottom and edges start to look dry, about 3 minutes. Flip and cook until golden brown on the other side.
  • Transfer pancakes to a plate and cover to keep warm. Repeat with remaining batter, greasing skillet between batches if necessary.

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