Home / Recipes / How to Make Oil-Free Vegan Oatmeal Pancakes

How to Make Oil-Free Vegan Oatmeal Pancakes

Those light and fluffy vegan oatmeal pancakes excel in simplicity as well as delightful taste. They are perfect blender pancakes for those lazy and mindful weekend/day mornings.

According to my hubby those pancakes come very close to the traditional Russian buttermilk pancakes. Furthermore, when I asked my kid how he’d describe those oat pancakes, his quick and short answer was, “Super-duper!”

Those light and fluffy vegan oatmeal pancakes with coconut flour excel in simplicity as well as delightful taste.

Should you be into sourdough and buttermilk pancakes, definitely check out my Chocolaty Buckwheat Sourdough Pancakes and Vegan Lentil Buttermilk Pancakes.

I decided to keep this vegan pancake recipe low in fat, which makes it a perfect breakfast after having my celery juice in the morning. Nevertheless, they still are very hearty and filling thanks to oats’ nutritional profile, i.e. 15% of protein and 18% of fats. Why celery juice and why the low-fat breakfast? Watch the video below:

It’s worth mentioning that the first version of those oatmeal pancakes contained tartrate baking powder. However, I discovered that this recipe works even better without. Baking powder makes them rise a lot on the pan, but they’d shrink significantly once they cool down. The latter didn’t happen when I discarded the baking powder. So, it’s good news to everyone allergic to baking powder!

Those light and fluffy vegan oatmeal pancakes with coconut flour excel in simplicity as well as delightful taste.

My vegan oatmeal pancakes are:

  • Gluten-free
  • Dairy-free
  • Low-fat
  • Candida diet friendly (also for Candida cleanse)
  • Soy-free
  • Peanut-free and nut-free
  • Low-glycemic
  • Yeast-free
Those light and fluffy vegan oatmeal pancakes with coconut flour excel in simplicity as well as delightful taste.
I bet you wish it was your bite! 🙂
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Those light and fluffy vegan oatmeal pancakes with coconut flour excel in simplicity as well as delightful taste.

Vegan Oatmeal Pancakes

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Those light and fluffy vegan oatmeal pancakes excel in simplicity as well as delightful taste. They are perfect blender pancakes for those lazy and mindful weekend/day mornings. 




  1. Start by combining rolled oats and filtered water in a bigger clean bowl. Cover the bowl with clean kitchen towel or a lid and soak overnight or for 6-8 hours. You can leave the bowl onto kitchen counter.
  2. Next, add salt and cinnamon. Using immersion blender process until you’ve got a smooth batter. Now, throw in psyllium husks as well as coconut flour and blend again. Finally, stir in apple cider vinegar and let the pancake batter sit for at least 10 minutes. The longer it sits (even for a few hours in fridge), the thicker the batter – perfect for those chubby pancakes you see on the photos. 
  3. For frying the pancakes, add a few drops of coconut oil or avocado oil onto a good quality non-stick pan and swipe it off with folded kitchen paper. Let all the oil absorb into the paper and use it to swipe the pan clean between pancakes. Heat the pan up over medium heat.
  4. Now, if you make small pancakes, add one heaped tablespoon of batter (as much as you can fit) into each cavity of your pancake pan. Should you make bigger pancakes, put 2 heaping tablespoons of batter onto pan and even it out with a spoon. The frying time greatly depends on your stove. I flip it around when it is dry on top and also check the colour of the bottom side. I cook the pancakes for about 6 minutes on one side and about 3 minutes on the other side. I have gas stove. It’s important to have the heat at medium or even a bit lower as high heat would burn the pancakes before they can cook through. Let the pancakes cool a bit before eating.


Soak time: 6-8 hours
Prep time: 1 hour

Nutritional info (4 small pancakes), Plantricious version: 201 kcal, 23g carbohydrates, 5.2g fats, 6.8g protein, 8.8g fibre, 175.6mg sodium, and 14 GL points.

Should you have anything left over, store in a sealed container in fridge for up to 3-4 days. For longer keeping, put pieces of parchment paper between the pancakes and freeze them for up to a month.

  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast


  • Serving Size: 4 pancakes
  • Calories: 177
  • Sugar: 0.9
  • Sodium: 175.5
  • Fat: 3.5
  • Saturated Fat: 1.5
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 23
  • Fiber: 7.6
  • Protein: 5.9
  • Cholesterol: 0

Tips on my vegan oatmeal pancake recipe:

  • Regular blender can be successfully used instead of immersion blender. Should you go for it, add all the ingredients (except apple cider vinegar) at once. Stir ACV in at the end.
  • You may use 3 tablespoons of ground chia seeds or 4 tablespoons flax seeds instead of psyllium husks. However, you’d get better result with psyllium husks.
  • Also, feel free to use 2 teaspoons of psyllium husk powder instead of whole husks.
  • If you want, you may substitute water with plant milk, e.g. almond milk, oat milk, soy milk etc.
  • In order to make less or more pancakes, simply divide or multiply the ingredients.
  • Craving for chocolate pancakes? Stir some dark chocolate chips into the batter before cooking.
  • This recipe can also be used for waffle recipes. I’d recommend making oven waffles with silicone waffle mould.
  • The thickness of those pancakes really depends on your preferences! Definitely let the batter sit longer (even for a few hours), if you prefer them really thick. Should you be in a hurry and can’t wait that long, add a bit less water to rolled oats when you put them to soak.
Those light and fluffy vegan oat pancakes with coconut flour excel in simplicity as well as delightful taste.
Beyond yummy with my Vegan Egg Salad!

Topping ideas

To be honest, I prefer to eat them plain, as they’re so full of taste! Those oatmeal pancakes are a perfect combination of sweetness of oats, sourness created by apple cider vinegar and the hint of cinnamon!

However, the following healthy toppings can only add to their goodness:

  • Unsweetened store-bought or homemade applesauce.
  • Fresh and/or frozen berries – whole or pureed.
  • Any fruit puree – mango, banana, apricot, prune etc.
  • Should you like to add some fats, spread nut or seed butter on your pancakes, e.g. additive-free peanut butter, almond butter, tahini, sunflower seed butter, pumpkin seed butter etc.
  • Avocado mash would also be a great option – sprinkle some lemon juice, salt and black pepper on top of avocado to boost the flavours!
  • More savoury options include my vegan egg salad, hummus or plain plant yogurt (store-bought or homemade cashew yogurt).

For the below Halloween oatmeal pancakes, add some spirulina and/or barley grass powder to the batter.

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Those light and fluffy vegan oatmeal pancakes with coconut flour excel in simplicity as well as delightful taste.


  1. These are seriously one of the best pancakes ever! thank you Nele! Fantastic recipe. Not only do they have super clean ingredients, but also, equally importantly, they taste delicious! We had them with some plant-based yoghurt, chunks of baked apples and winter spice mix. Heaven.

  2. unfortunately, my pancakes are so far away from being fluffy and soft. They are very moist inside, too moist, almost like not cooked properly. The pancakes would rise in a pan, but once on the plate they are flat, wet, and tastless. Fortunately, if I put a lot of maple syrup, my kids could anything 🙂

    so I am not sure what went wrong. I used chia seeds instead of those husks. I followed everything in the recipe.

    • Hi Egle!
      Did you grind the chia seeds? It’s crucial because whole seeds would absorb a lot less liquid. Just to double check I made the pancakes today using 3 tbsps of ground chia seeds and everything worked. The pancakes are supposed to stay a bit moist inside, especially if you make thicker ones, but it shouldn’t feel like it’s uncooked.
      If you’re used to having them sweeter, feel free to add any sweetener into the batter or add any preferred toppings.
      My tastebuds have become so sensitive that a bit of salt and cinnamon is enough 🙂 However, you can increase to amounts or add other herbs/spices to your liking.

  3. I’m not sure what I may have done wrong. Is the water supposed to be completely absorbed by the oats? I left my to soak in the counter for about 8 hrs. There was about 3/4 c not absorbed. I followed the rest of the directions but I’ve been cookie the pancakes now for about 30 min and the insides are still gooey – not cooked. I did not use chia seeds.

    • Hi Joy! I’m afraid that the 1 tbsp of psyllium husks or 3 tbsps of ground chia seeds (if you want to sub psyllium) is an important ingredient as they both absorb quite a lot of liquid. Also, did you use coconut flour or subbed it with something else? Also coconut flour absorbs a lot.

      I hope we can get to the bottom of this!

  4. I used the psyllium husk and coconut flour. No subs.

    • Hi Joy!

      I can’t imagine what went wrong 🤷‍♀️ I tried the pancakes again myself yesterday and the recipe worked. Did you process the batter with blender?
      A side note — if you’re making thicker/chubbier pancakes then the middle will stay a bit on the moist side. If you prefer dryer pancakes, make them thinner.

      I hope this helps!

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