Oat Flour Pancakes

close up on a stack of vegan oat flour pancakes with butter and berries on top.These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore. Looking for more easy pancake recipes? Check out my Vegan Protein Pancakes, Vegan Banana Pancakes, Chocolate Pancakes, and Blueberry Pancakes! Want a nourishing breakfast that tastes amazing AND…

close up on a stack of vegan oat flour pancakes with butter and berries on top.

These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.

Looking for more easy pancake recipes? Check out my Vegan Protein Pancakes, Vegan Banana Pancakes, Chocolate Pancakes, and Blueberry Pancakes!

a stack of vegan oat flour pancakes with butter and berries on top.

Want a nourishing breakfast that tastes amazing AND will keep you full for hours? These easy Oat Flour Pancakes have you covered! They’re soft and fluffy, lightly sweetened with maple syrup, and use fiber and protein-rich oat flour instead of all-purpose flour.

The best part about using oat flour to make vegan pancakes is that they turn out just as pillowy, fluffy, and soft as the classic version. And because of its neutral flavor, you don’t really taste the oats—just sweet and moist pancake goodness.

Enjoy your stack of healthy pancakes for special weekend breakfasts, Sunday brunches, or when you’re craving breakfast for dinner. Don’t forget the toppings, like maple syrup, whipped cream, and fresh fruit!

Why you’ll love making pancakes with oat flour

  • A nourishing boost – Using oat flour instead of all-purpose flour in pancake batter gives the pancakes a boost of plant-based fiber and protein without sacrificing their fluffiness. 
  • Easy to make – Just like my Simple Vegan Pancakes, these oat flour pancakes are a breeze to make in one bowl for breakfast and brunch!
  • Inherently gluten-free – Stick with certified gluten-free oat flour to keep these pancakes naturally gluten-free.

How to make oat flour pancakes

Find the complete recipe with measurements in the recipe card below.

Whisk the oat flour, baking powder, and salt together in a large bowl. Pour in the milk, vinegar, maple syrup, and vanilla, then gently stir until everything is just combined.

Do not overmix the pancake batter or else the pancakes will be dense. A few lumps left behind in the batter are okay! 

using a wooden spoon to stir oat flour pancake batter in a large bowl.

Cook some of the pancake batter on a preheated and greased griddle until bubbles form on the surface. Flip the pancake and cook on the other side until golden brown. Set it aside, then repeat with the remaining batter.

Serve the pancakes with maple syrup, vegan butter, vegan whipped cream, and fresh fruit on top. Enjoy!

a stack of vegan oat flour pancakes with butter and berries on top.

Frequently asked questions

Where can you buy oat flour?

Nowadays, oat flour is available at most major grocery stores, health food stores, and online. It’s also easy to make yourself at home!

How do you make oat flour?

Add 3 1/4 cups of quick oats or old-fashioned rolled oats to a food processor or blender and blend into a fine powder. 

You can store the extra oat flour in an airtight container in your pantry for up to 2 months, in the fridge for up to 6 months, or in the freezer for up to 1 year.

What can I add to the pancake batter?

Like regular vegan pancakes, you can fold blueberries, raspberries, a pinch of cinnamon or nutmeg, vegan chocolate chips, banana slices, or dried fruit into the batter.

Can I make the pancake batter ahead of time?

I don’t recommend making the pancake batter more than an hour or so in advance because oat flour soaks up liquid as it sits. After a while, the batter will be super thick and you’ll need to add lots of extra water or batter to thin the consistency.

How do you store the leftover pancakes?

Transfer the cooled oat pancakes to an airtight container or large ziplock bag and store in the fridge for up to 1 week or in the freezer for up to 2 months. Reheat the pancakes in a toaster or toaster oven until warmed through.

close up on a stack of vegan oat flour pancakes with butter and berries on top.
close up on a stack of vegan oat flour pancakes with butter and berries on top.
Print

Oat Flour Pancakes

These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 316kcal

Ingredients

  • 3 cups oat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups oat milk or other plant milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  • In a large bowl, stir together the oat flour, baking powder and salt.
  • Pour the milk, vinegar, maple syrup and vanilla into the bowl with the dry ingredients. Stir with a large spoon until just combined, but do not over mix or the pancakes will be dense. A few lumps are okay. If it's really thick, add a little water and stir. Oat flour can soak up liquid as it sits, so you may need to add a little water as you go.
  • Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or a neutral flavored oil, and drop about 1/3 cup of batter on it. Cook until bubbles form, then flip and cook for another minute or so, until golden brown. Repeat with the remaining batter.
  • Serve with maple syrup, vegan butter and fresh fruit.

Notes

  1. Gluten free – Make sure to use gluten free certified oats or oat flour.
  2. May substitute any kind of milk for the oat milk.
  3. You can use agave or sugar in place of the maple syrup, if desired.
  4. Try mixing in fruit like blueberries or banana slices, or chocolate chips.
  5. 1 serving is 2-3 pancakes, depending on how large or small you make them.

Nutrition

Serving: 1of 6 servings | Calories: 316kcal | Carbohydrates: 55g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 246mg | Potassium: 489mg | Fiber: 5g | Sugar: 13g | Vitamin A: 164IU | Calcium: 246mg | Iron: 3mg

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The post Chili Crisp Chicken Bowls appeared first on The Defined Dish.

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I love a weeknight chicken bowl and these bowls could not be more simple! To start, you will make the cucumber salad, which is the star of the dish. The cucumbers and herbs add a delicious freshness to the bowls while the rice vinegar and Fly By Jing Sichuan Chili Crisp add a zing. It is the perfect pairing! Once your salad is assembled, you will sear your simply seasoned chicken then be ready to assemble.

Close up of Chili Crisp Chicken Bowl in black bowl.

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  • Persian or Mini Cucumbers
  • Geen Onions 
  • Toasted Sesame Seeds
  • Salt
  • Freshly Ground Black Pepper
  • Fly By Jing Sichuan Chili Crisp
  • Rice Vinegar
  • Fresh Cilantro 
  • Fresh Thai Basil 
  • Fresh Mint
  • Boneless Skinless Chicken Thighs 
  • Fly by Jing Mala Spice Mix 
  • Avocado Oil
  • Prepared Brown Cice
  • Lime Wedges
Ingredients for Chili Crisp Chicken Bowls scattered on counter.

Step-by-Step:

Step One: Prepare the Cucumber Salad

In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.

Cucumber salad assembled in large white bowl.

Step Two: Season the Chicken

Season each side of the chicken with the Mala Spice Mix and salt.

Seasoned raw chicken on white platter.

Step Three: Sear the Chicken

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Seared chicken on white platter.

Step Four: Slice the Chicken

Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.

Step Five: Assemble the Bowls

Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!

Chili Crisp Chicken Bowl assembled in black bowl.

I hope you love these Chili Crisp Chicken Bowls as much as I do! Comment below once you make them!

For More Chicken Bowl Recipes:

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Harissa Avocado Chicken Bowls

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Chili Crisp Chicken Bowl assembled in black bowl.
Print

Chili Crisp Chicken Bowls

Servings 2

Ingredients

For the Cucumber Salad:

  • 3 Persian or mini cucumbers thinly sliced
  • 3 green onions thinly sliced
  • 2 tbsp toasted sesame seeds
  • Pinch of kosher salt
  • Pinch of black pepper
  • 2 tablespoons Fly By Jing Sichuan Chili Crisp, plus more for serving
  • 2 tablespoons rice vinegar
  • 2 tablespoons loosely chopped cilantro plus more for serving
  • 2 tablespoons loosely chopped Thai basil plus more for serving
  • 1 tablespoon loosely chopped mint plus more for serving

For the Chicken:

  • 1 lb boneless skinless chicken thighs trimmed of excess fat
  • 2 tablespoons Fly by Jing Mala Spice Mix (see note)
  • 1 teaspoon kosher salt
  • 2 tablespoons avocado oil

For Serving:

  • Prepared brown rice
  • Lime wedges

Instructions

Prepare the Cucumber Salad:

  • In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.

Prepare the Chicken:

  • Season each side of the chicken with the Mala Spice Mix and salt.
  • In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.
  • Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.

Assemble:

  • Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!

Notes

If you cannot get Fly by Jing Mala Spice Mix, salt and pepper works fine! You can do a total of 1 teaspoon of salt and 1/2 teaspoon of black pepper.

The post Chili Crisp Chicken Bowls appeared first on The Defined Dish.

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