Fluffy Vegan Oatmeal Pancakes: Simple Plant-Based Recipe

These Vegan Oatmeal Pancakes use 8 simple ingredients and make a light, healthy breakfast or brunch. The recipe yields 2 servings; double it for more pancakes.

This recipe is sponsored by One Degree Organics.

If you want a healthy vegan pancake that turns out light and fluffy, these hit the mark.

They’re quick to make and puff up to an airy texture when cooked. This version uses sprouted rolled oats, which are higher in nutrients and easier to digest than standard oats. The oats in this recipe are also glyphosate-free and certified gluten-free, making them a great option for those with sensitivities.

Why you’ll love this recipe

• Completely dairy-free, egg-free and can be gluten-free — ideal for food sensitivities while still tasty for everyone.
• Puffs up in the skillet to create light, fluffy pancakes.
• Oats add extra nutrients and satisfying texture.

Ingredients in these pancakes

• Ground flax seeds: Combine with water to make a flax “egg” to bind the batter.
• Sprouted Rolled Oats: The main ingredient — they give great texture and flavor.
• Gluten-free flour: Use one with xanthan gum, or substitute regular flour if preferred.
• Baking powder: A full tablespoon helps the pancakes become airy and fluffy.
• Salt: Just a pinch to balance flavor.
• Maple syrup: Adds a touch of sweetness (optional).
• Almond milk: Or any plant-based milk you like.
• Avocado oil: A tablespoon adds richness; a neutral oil also works.

How to make oatmeal pancakes from scratch

The method is straightforward and breaks down into three main steps:

1. Make the flax egg by mixing ground flax seeds with water and letting it sit until it gels (about 5 minutes).
2. Blend the oats into a fine oat flour for a lighter texture, or leave them whole for more chew.
3. Combine wet and dry ingredients, mix briefly, then cook in a skillet until golden.

Tips for making this recipe perfectly

• Use ground flax seeds for the flax egg; whole seeds won’t gel properly. The mixture should thicken to a gel after about 5 minutes.
• Mix the batter gently. Overmixing makes dense pancakes — stir just until combined; a few small lumps are fine.
• Cook over medium heat so the outside browns while the center cooks through.
• If you prefer a heartier, chewier pancake, skip blending the oats and leave them whole.

More pancake recipes to try

• Fluffy Almond Flour Pancakes
• Vegan Blueberry Pancakes
• Vanilla Buckwheat Pancakes

If you try these Vegan Oatmeal Pancakes or any other recipe, please leave a comment and rating below to share your experience. Follow the blog on social channels for more recipes and inspiration.

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