Vegan plant based Oat Flour Pancakes

When I started changing over my favourite recipes to a suitable gluten free version, all I could find were pre-mixes and recipes that contained corn, soy and lots and lots of sugar. We actually had to avoid all of these in our diet anyway. Nothing much has changed today except there is a lot more choice. I am old school and just like to make things from scratch so I know what ingredients are in what I'm eating.

Homemade really just does taste better and don't have all the hidden preservatives and nasties that we don't need in our body. Aside from the fact that most corn & soy is GMO these days, I definitely don't choose that.

Pancakes were a favourite in our house of when the children were small. 
Hey, who doesn't love a pancake? It was also a great opportunity to get these babies of mine in the kitchen from an early age and get them used to baking from scratch. A skill I'm pleased to say, now they have grown, has served them well once leaving home. So today, I'm sharing a great vegan breakfast pancake recipe to try out at home!

When I started bringing GF Oats into Australia in 2009, I was busting to pop some oats into my pancakes and we just loved them. They are the perfect and one of the best breakfast options that are fun to make at home. Now we have finally introduced the oat flour and a pancake mix into our stock lines which makes the step a little easier, as I have been making my own for ages. By all means, if you have some of our oats in your cupboard you can follow this recipe and make your own. 

Please enjoy I'm sure you will love them. But please let us know how you went in the comments below or on our socials. #gfoatspancakes


  • 150g (1cup) GF Oat Flour or Pancake Mix
  • 2 tbspn GF Oats Honey or maple syrup
  • 1 tspn vanilla extract
  • 1 tbspn apple cider vinegar (ensure gluten-free if necessary)
  • 2 heaped tspns baking powder (ensure gluten-free if necessary)
  • 1 tspn bicarbonate of soda (baking soda)
  • 250ml (1 cup) oat milk ‚ try our recipe with our oat milk making kit (or use any other plant-based milk)

For Frying:

  • Coconut oil, butter, rice bran oil or none if you have a non-stick pan


  1. Measure the oat flour into a bowl with the bicarb and baking powder, then mix in all wet ingredients. Your goal is a smooth, liquidy bubbling batter.
  2. If you aren’t cooking the pancakes immediately, you may need to add extra liquid when you do as the oats will soak up a fair bit of moisture and become thick! (however, it is possible to store the prepared batter in a sealed container in the fridge overnight, and thin out the mixture with oat milk until you reach a consistency similar to the original batter).
  3. Oil your pan and heat gently before adding any batter.
  4. Ladle in a small amount of the batter and cook on low heat for a few minutes until you see small bubbles forming on the surface of the pancake.
  5. Use a spatula to carefully flip the pancake and cook for another few minutes, until the pancake is slightly crisp and golden brown.
  6. Repeat for the rest of the pancakes.
  7. Best enjoyed immediately!


  • You can omit the maple syrup to make these free from sugar.
  • The apple cider vinegar is crucial as its acidity needs to react with the alkalinity of the bicarb soda to make the pancakes fluffy. If needed, you can substitute with lemon juice.
  • These pancakes are best enjoyed immediately, but they will keep covered in the fridge for a few days.
  • To reheat, gently fry them in a dry frying pan over very low heat or pop them in the toaster for a quick and easy solution!

We hope you enjoy your vegan, gluten-free breakfast pancakes as much as we do! 

You can also follow Kylie's Pancake recipe on Youtube

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