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gluten free vegan Oat Flour Pancakes cut into with maple syrup and raspberries on top
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Oat Flour Pancakes (Gluten-free, Vegan)

Oat Flour Pancakes are that fantastic breakfast recipe for everyday -- or special occasions. This 1-bowl recipe is Gluten-free, Vegan, high in fiber, whole grain and contains just 6 ingredients! The batter keeps great in the fridge, too! (No flax, VAD.)
Course Breakfast
Cuisine American
Keyword banana, gluten-free, high fiber, low vitamin A, no flax, oat flour, pancakes, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Calories 618kcal
Author Megan
Cost $4

Equipment

Ingredients

  • 3 medium bananas , about 6.5 ounces unpeeled/4.2 ounces peeled, each
  • 1-1/3 cups non-dairy milk of choice
  • 1/4 cup olive oil or avocado oil, plus more for cooking the pancakes
  • 2 cups oat flour
  • 1 Tablespoon psyllium husk whole -- This husk comes from a tiny seed. Very absorbent it's also very important to buy psyllium organic. Use the brand I recommend, for best results, or at least be sure to buy psyllium husk WHOLE, not powder.
  • 1 Tablespoon baking powder
  • 1/4 teaspoon quality salt optional (recommended salt here)

Instructions

  • In a large size mixing bowl, smash bananas. Add and stir in remaining wet ingredients.
  • Add oat flour on top. Use your finger or a spoon to create a little crater in the oat flour. Measure into it the remaining dry ingredients: psyllium, baking powder and salt.
  • Use a handheld electric mixer to mix the ingredients well (without over-mixing). (Or use a large mixing tool to stir ingredients together vigorously/fully.)
  • Allow batter to thicken 10 minutes.
  • Heat pan over medium high heat, add oil to the pan (enough to coat the pan), drop batter by rounds. Reduce heat to medium or medium low; choose the heat setting to cook the pancakes steadily but prevent burning. Proceed as with all pancake recipes: cook until edges dry out a bit and bubbles begin to form on batter's surface. Flip, and cook second side. Add a little fat to the pan as needed.
  • When second side is golden brown, serve!
    stacked oat flour pancakes ready to eat on a white plate
  • Repeat until all the batter is used, or store leftover batter in the fridge, covered, until ready to use, up to 4 days.

Nutrition

Calories: 618kcal | Carbohydrates: 85g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 3mg | Sodium: 451mg | Potassium: 761mg | Fiber: 11g | Sugar: 16g | Vitamin C: 10mg | Calcium: 328mg | Iron: 4mg