Oat flour pancakes are the thickest, fluffiest pancakes you’ll ever make! Naturally gluten-free and vegan, these wholesome pancakes are easy to make and awesome for meal prep.
Oat flour pancakes have the flavour and stick-to-your-ribs heartiness of a bowl of oatmeal or Instant Pot steel-cut oats , in the form of fluffy vegan pancakes . Could this be the most perfect breakfast food ever invented? I think so! Stack them high, pour on the maple syrup, and enjoy these pillowy, golden pancakes as a good-for-you breakfast that tastes like a total treat.
Why Oatmeal Pancakes Will Change Your Breakfast Game
My daughter loves pancakes for breakfast, but I want her to have something with a little more nutrition, which is why we’ve been ALL about these oat flour pancakes lately. They really are perfection!
- Naturally (and affordably) gluten-free. You don’t even need to buy oat flour—just blitz quick or rolled oats in your blender ! I love a recipe that’s gluten-free without a lot of expensive substitutes.
- Light and fluffy texture. If you think about how oatmeal gets thick as it soaks up the liquid in the pan, the same thing happens with oat flour pancakes; the flour absorbs the liquid giving you THICK, yet light and pillowy pancakes.
- A quick, satisfying breakfast. These oatmeal pancakes are ready in just 20 minutes and if you meal prep them, you can warm them up in minutes.
Notes on Ingredients
You only need a handful of ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oat flour – I highly recommend making your own by blending oats in your blender or food processor until they form a flour. It’s just not worth buying it!
- Baking powder – Instead of needing a vegan egg substitute , these oat flour pancakes get all the lift they need from the baking powder.
- Salt
- Oat milk – Or another unflavoured and unsweetened plant milk.
- Maple syrup – You’ll add some to the batter and, of course, you’ll want some for serving too!
- Vanilla extract
How to Make Oat Flour Pancakes
Here’s a step-by-step look at the process.
Whisk the dry ingredients.
- Mix the dry ingredients. Whisk the oat flour, baking powder, and salt in a large bowl.
- Combine the wet ingredients. Mix the oat milk, maple syrup, and vanilla in another bowl.
- Combine wet and dry. Stir the wet ingredients into the dry ingredients until just combined; add more milk if needed to reach the right consistency.
Add batter to pan.
- Rest the batter. Let the batter sit for 5 minutes so the oat flour can hydrate. (This is how you get those thick, fluffy pancakes!)
- Cook the pancakes. Pour the batter onto a hot skillet and cook until bubbles form; flip and finish cooking, then repeat with the rest of the batter.
My Favourite Pancake Mix-Ins
Plain oat flour pancakes are good, but adding mix-ins makes them extra delicious! Here are some of my favourites, but feel free to come up with your own.
- Chocolate chips. Fold mini chocolate chips right into the batter.
- Cozy spices. A pinch of cinnamon, cardamom, or nutmeg adds cozy warmth.
- Fruit. Stir diced apples, blueberries, strawberries, peaches, or raspberries into the batter.
- Nuts. Add chopped pecans or walnuts for some crunch.
Serving Suggestions
I love a classic pancake breakfast with maple syrup, vegan butter , and some fresh berries or banana slices on top. A drizzle of nut butter (or granola butter !) is delicious too if you’re in the mood for something different, or add a dollop of vegan yogurt or coconut whipped cream for some decadence.
Storage and Reheating
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
More Vegan Pancake Recipes
- Banana Pancakes
- Buckwheat Pancakes
- Pumpkin Pancakes
- Silver Dollar Pancakes
Ingredients
- 1 ½ cups oat flour* , 150 g
- 1 teaspoon baking powder , 4 g
- ¼ teaspoon salt , 1.5 g
- 1 cup oat milk , 240 mL
- 2 tablespoons maple syrup , 30 mL
- 1 teaspoon vanilla extract , 5 mL
Instructions
- In a large mixing bowl, whisk together the oat flour, baking powder, and salt.
- In a separate bowl, whisk the oat milk, maple syrup, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Whisk gently until just combined. The batter should be thick but pourable. If it feels too thick, add 1 – 2 tablespoons oat milk.
- Let the batter rest for 5 minutes to allow the oat flour to hydrate. This makes the pancakes fluffier.
- Heat a nonstick skillet over medium heat. Lightly grease only if needed. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until the top looks set and small bubbles appear. Flip and cook for another 1–2 minutes.
- Serve warm with extra maple syrup, berries, banana slices, or nut butter.
Notes
- *I made my own flour because the texture with the store bought was weird, so I recommend homemade for this recipe. Instructions: Add rolled oats to a blender or food processor. Blend for about 60 seconds until very fine. Optionally sift for extra-smooth flour; re-blend any coarse bits.
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
Oat Flour Pancakes
Ingredients
- 1 ½ cups oat flour* 150 g
- 1 teaspoon baking powder 4 g
- ¼ teaspoon salt 1.5 g
- 1 cup oat milk 240 mL
- 2 tablespoons maple syrup 30 mL
- 1 teaspoon vanilla extract 5 mL
Instructions
- In a large mixing bowl, whisk together the oat flour, baking powder, and salt.
- In a separate bowl, whisk the oat milk, maple syrup, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Whisk gently until just combined. The batter should be thick but pourable. If it feels too thick, add 1 – 2 tablespoons oat milk.
- Let the batter rest for 5 minutes to allow the oat flour to hydrate. This makes the pancakes fluffier.
- Heat a nonstick skillet over medium heat. Lightly grease only if needed. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until the top looks set and small bubbles appear. Flip and cook for another 1–2 minutes.
- Serve warm with extra maple syrup, berries, banana slices, or nut butter.
Notes
- *I made my own flour because the texture with the store bought was weird, so I recommend homemade for this recipe. Instructions: Add rolled oats to a blender or food processor. Blend for about 60 seconds until very fine. Optionally sift for extra-smooth flour; re-blend any coarse bits.
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
Nutrition
Oat Flour Pancakes https://jessicainthekitchen.com/oat-flour-pancakes/ February 3, 2026
Fresh, whole spices are combined with black tea and oat milk for a creamy, warm homemade spiced chai. This cozy mug will be the best you’ve ever had!
Have you ever wondered why chai brewed from a tea bag pales in comparison to the kind you get at Indian restaurants? I did too! And then I realized: those tea bags are sitting in the box for months, maybe even years. Of course the flavour doesn’t have the same level of warmth—it’s because the spices are old! So the best spiced chai ditches the tea bags and uses FRESH whole spices for maximum cozy, aromatic warmth. Friends, it is so worth it!
Why Homemade Masala Chai Is the Way to Go
“Masala chai” literally means spiced tea. But whether you call this masala chai or spiced chai, the flavour is absolutely divine! It’s perfect for a chilly day.
- So comforting . You’ve heard of comfort food, well, spiced chai is what I consider a comfort drink! (So is this Dirty Chai Latte if you want the comfort with a caffeine boost.)
- Café quality at home . This homemade recipe delivers the same flavour you get from an Indian restaurant or a good cafe because it uses fresh, whole spices which are less likely to dull in flavour.
- Creamy and sweet, without overdoing it . Some chai lattes are made with sweet syrups and the result is a drink that’s cloying. I love that this homemade version has just the right amount of sweetness!
Notes on Ingredients
This spiced chai recipe uses whole spices, which might require a trip to your local bulk store or spice shop. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Water
- Fresh ginger – Pro-tip: You don’t have to peel it if you scrub it well!
- Green cardamom pods – These have a floral, citrusy aroma that’s one of the key players in masala chai.
- Black peppercorns – For some heat and warmth.
- Cloves – These are warm, but they also bring a hint of sweetness.
- Cinnamon stick – For that signature warm, cozy flavour.
- Black tea – This forms the base of the drink. Use decaffeinated if needed.
- Oat milk – Or another unsweetened, unflavoured plant milk you like.
- Brown sugar or maple syrup – Date syrup would also work for sweetening this.
How to Make Spiced Chai
You’re just 20 minutes away from the perfect cup of chai. That’s less time than it would take to get in the car, order a chai latte from a café, and get home!
Simmer the spices and water.
- Simmer the spices. Gently boil the water with ginger, cardamom, peppercorns, cloves, and cinnamon, then reduce the heat to a simmer and continue cooking for 5 minutes.
- Steep the tea. Add the black tea and simmer for 2 more minutes.
Add the oat milk.
- Add the milk. Stir in the oat milk and heat for 3 to 4 minutes, or until creamy and fragrant.
- Sweeten. Stir in the sugar or syrup until it dissolves.
- Strain and serve. Strain into cups and enjoy hot.
Tips and Variations
Here are a few more pointers before you start this spiced chai recipe.
- Make it stronger . For stronger flavour, lightly crush the spices before simmering or use less water or oat milk for less dilution.
- Make it creamier . Swap the oat milk for oat milk creamer or vegan heavy cream .
- Switch up the spices . Add a star anise or freshly grated nutmeg if you like them.
- Try it iced . Let the mixture cool, then pour it over ice.
Storage and Reheating
If you have any extra spiced chai or you want to make a big batch, you can refrigerate it for 2 to 3 days in an airtight container. Warm over low on the stovetop or in the microwave.
More Cozy Drink Recipes
- Hot Toddy Recipe
- Hot Matcha Latte
- Slow Cooker Hot Chocolate
- Pumpkin Spice Latte
Ingredients
- 1 1/4 cups water , 300 mL
- 1 inch fresh ginger , sliced – 12 g
- 4 whole green cardamom pods , lightly crushed – 1.5 g
- 4 whole black peppercorns , 1 g
- 2 whole cloves – 0.5 gram , 0.5 g
- 1 small cinnamon stick , about 2 inches – 5 g
- 2 teaspoons loose black tea , or 2 tea bags – 4 g
- 1 1/4 cups oat milk , 300 mL
- 2 tablespoons brown sugar , or to taste – 25 g (you may use maple syrup)
Instructions
- In a small saucepan, add the water, sliced fresh ginger, cardamom pods, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to extract the flavors.
- Add the loose black tea (or tea bags) to the saucepan. Simmer for 2 minutes more.
- Pour in the oat milk and stir. Increase heat slightly until the mixture returns to a gentle simmer. Cook for 3–4 minutes, watching carefully so it does not boil over.
- Add the sugar and stir until fully dissolved. Taste and adjust sweetness as desired.
- Strain the chai into cups using a fine mesh sieve. Serve hot and enjoy the creamy, spicy aroma.
