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4.9 from 21 votes

Vegan Oat Flour Pancakes

These Oat Flour Pancakes are amazingly fluffy, without using eggs! I love how quick and easy they are to make, with an option to use aquafaba, or not.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 5 pancakes
Calories: 123 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 tablespoons aquafaba (liquid from chickpeas)
  • 1/8 teaspoon cream of tartar
  • 1 cup oat flour (certified gluten-free, if needed)
  • 3 to 4 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1 tablespoon olive oil
  • 1/3 cup water
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons apple cider vinegar

Instructions

    Cup of Yum
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper (for baked pancakes) or preheat a skillet over medium-low heat on your stove top (for skillet pancakes).
  2. In a large bowl, whisk together the aquafaba and cream of tartar until foamy, about 1 to 2 minutes.
  3. Add in the oat flour, 3 tablespoons of the sugar, baking powder, oil, water, and salt and stir until a smooth pancake batter is formed. Stir in the vinegar last, which will react with the baking powder, adding a little extra fluffiness to the pancake batter. Taste the batter and add 1 more tablespoon of sugar, if desired. (My family prefers them a little sweet.) This batter will thicken as it rests, so feel free to add extra water, just 1 teaspoon at a time, if it thickens while cooking the pancakes to help make it pour-able again.
  4. FOR BAKED PANCAKES: Pour the batter 1/4 cup at a time onto the lined baking sheet. It should spread into small pancakes, so leave room for them to spread a bit when baked. Bake at 350ºF until the centers feel firm to a light touch, about 8 to 10 minutes. There's no need to flip them this way, and the whole batch can cook at once.
  5. FOR SKILLET PANCAKES: Grease the preheated skillet, and pour 1/4 cup of the pancake batter into the center. Wait for the middle of the pancake to bubble, about 4 to 5 minutes on medium-low heat. (If the heat is too high, they can burn-- just like traditional pancakes!) Use a spatula to flip the pancake when it looks sturdy enough, then cook on the other side for another 3 to 4 minutes. Remove from the pan, and repeat with the remaining batter, greasing the pan each time to help prevent sticking.
  6. Serve the pancakes warm, with fruit and/or maple syrup, as desired.

Notes

  • Nutrition information is for 1 of 5 pancakes. This is just an estimate, and not a guarantee.

Nutrition Information

Calories 123kcal (6%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 4g (6%) Sodium 65mg (3%) Potassium 263mg (8%) Fiber 1g (4%) Calcium 83mg (8%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 5pancakes

Amount Per Serving

Calories 123

% Daily Value*

Calories 123kcal 6%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 4g 6%
Sodium 65mg 3%
Potassium 263mg 6%
Fiber 1g 4%
Calcium 83mg 8%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.