Vegan Oat Flour Pancakes (Oil-Free and Oven-Baked)

Stack of five vegan oat flour pancakes topped with banana slices, toasted oats, and chopped pecans, drizzled with pure maple syrup, and served on a blue and white floral plate.

5 from 11 votes

Vegan Oat Flour Pancakes (Oil-Free and Oven-Baked)

These hearty oat flour pancakes are lightly-sweetened, spiced with cinnamon and cardamom, and oven-baked for a super easy oil-free vegan breakfast!

Prep Time22 mins

Cook Time13 mins

Total Time35 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast, brunch, dairy-free, gluten free, nut-free, oat flour, oil free, vegan, whole grain

Diet: gluten-free, nut-free, oil-free, vegan, wfpb

Servings: pancakes

Calories: 143kcal

Author: Amber Asakura

Ingredients

For the Flax Egg

6 Tablespoons warm water
2 Tablespoons ground flax

Dry Ingredients

2 cups oat flour
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon cardamom

Wet Ingredients

¾ cup canned coconut milk (give the can a good shake before opening it)
¾ cup soy milk or other non-dairy milk plus more if your batter is thick
3 Tablespoons pure maple syrup
2 Tablespoons applesauce (or you can sub your favorite nut/seed butter, see notes)
1 teaspoon pure vanilla extract

For serving:

fresh fruit, pure maple syrup, peanut butter, or any of your favorite pancake toppings

Volume - Weight

Instructions

In a small bowl, combine the warm water and flax. Give it a stir and set it aside to gel.
Whisk together the dry ingredients in a large mixing bowl. Set it aside.
In a medium mixing bowl, whisk together the wet ingredients and flax mixture.
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. It should be thick, yet pourable without being too liquidy. If it's too thick, stir in more non-dairy milk a tablespoon at a time until it reaches the right consistency.
Let the batter rest for 8-10 minutes while your oven preheats.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
When the batter is done resting, use a ¼ cup measuring cup to scoop up some batter and gently drop it into the parchment-lined pan. Use the back of the measuring cup to spread the batter out to about ½” thick and 3½-4” in diameter. Repeat this process with more scoops of batter, leaving about 1” between pancakes in case they spread slightly.
Bake the pancakes for 10 minutes. Remove the pan from the oven and flip each pancake over. Bake for another 3 minutes. The baked pancakes will not brown as much as pan-fried pancakes, but they’re still delicious.
Serve immediately, topped with fresh fruit, pure maple syrup, peanut butter, or your favorite pancake toppings.

Notes

To use nut butter in place of the applesauce, use an equal amount and add 1-2 additional tablespoons of non-dairy milk to thin the batter to the correct consistency.

Storage: Refrigerate leftover pancakes in an airtight container for up to 4 days. To freeze pancakes, let them cool completely and lay them in a single layer on a baking sheet. Freeze the pancakes until solid before transferring them to an airtight container or ziplock bag (or use a vacuum sealer for longer storage). Remove and reheat pancakes from frozen as desired. Frozen pancakes will stay fresh for up to 2 months.

Reheating: To reheat pancakes, place them on a baking sheet and heat them in a 350°F oven until they’re warmed through. You can also reheat pancakes in the microwave by placing them on a microwave safe plate and heating on high in 30 second increments until hot.

Option for stove-top cooking (not oil-free):

Let the batter sit for 5 minutes. After 5 minutes, lightly oil a large nonstick pan or griddle and place it over medium-low heat. Let the pan preheat for 3 minutes.

Once the pan is hot, use a measuring cup to scoop up ¼ cup batter and drop it into the pan. Use the back of the measuring cup to gently spread the batter out to about 4” in diameter.

Repeat this process with more scoops of batter, leaving about 1” between pancakes so they can spread slightly.

Let the pancakes cook for 5 to 7 minutes, until small bubbles form on top and the edges look dry. Use a spatula to gently lift one pancake and take a look at the cooked side to make sure it’s nice and golden. If it’s still pale, cook for another 1 to 2 minutes.

When the pancakes are golden on the bottom, flip each one over. Cook them for another 3 to 4 minutes, until the other side is golden.

Repeat with the remaining batter.

If you’d like to keep the pancakes warm between batches, transfer them to a baking sheet and place them in the oven at 200°F. Serve hot, with your favorite toppings.

Nutrition