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Hearty and healthy 3-ingredient vegan oat pancakes! They are also gluten-free, flourless, and oil-free. They are also easy to make in a single bowl (no blender required!).
Easy Egg-Free, Dairy-Free Flourless Oat Pancakes
Happy holiday weekend, everyone!
My recipe today? It required some channeling of my Scottish roots. I wanted to make a new version of oat pancakes that were mostly oats.
As each attempt failed, I added another ingredient to make things work. Chia seeds. Flaxseed meal. Chickpea flour. Tapioca starch. Psyllium husk. Each was gooey and gross in a unique way. Cleaning out the blender umpteen times was nightmarish.
I nearly gave up. But some ancestral, Scottish force must have guided me to try again. With more oats, and little else. After a few more rounds of testing, I had what I was craving.
Introducing my 3-Ingredient Oat Pancakes.
Ingredients for Vegan Oat Pancakes
These homey pancakes have (as the title spells ou) 3 ingredients:
- Rolled oats
- Baking powder
- A smidge of coconut sugar
The addition of salt is recommended, but also optional/adjustable. You will also need some water to mix everything into a batter.
The results are well tidy scran (Scottish slang for delicious/fantastic/outstanding food), if I do say so myself.
Nutritional Highlights of 3-Ingredient Oat Pancakes
These hearty, bonnie pancakes are also:
- Vegan
- Gluten-free
- Oil-free
- High fiber
- Low calorie
They are also delicious, easy to make, and, in true Scottish form, seriously frugal.
How to Make 3-Ingredient Oat Pancakes
(1) Soak some (but not all) of the oats
To make the pancakes, you’ll use oats in two ways. First, soak one 1 cup of rolled oats and 1 cup of water for at least 30 minutes or for up to 12 hours.
(2) Stir the soaked oats until smooth
The soaked oats will be very soft and mushy. Next, grab a wooden spoon and stir like crazy. One to two minutes of vigorous stirring will render the mixture mostly smooth. A bowl and wooden spoon is so much easier to clean (to the nth degree) than a blender!
(3) Add more oats!
Time for more oats! Add an additional cup of (dry) rolled oats to the mix, along with another 1/3 cup water.
(4) Stir in the remaining ingredients
Add 2 tablespoons coconut sugar (or the sweetener of your choice) as well, 2 teaspoons of baking powder and 1/4 teaspoon salt (you can vary or omit the salt according to your needs). Stir until just blended.
The different oat textures make these pancakes “work”: the soaked oats create a creamy, oat-milky base while the additional dry oats add structure and body (i.e., no gooiness!). Hooray for the wonder of oats!
Note that I made different batches of these pancakes with both old-fashioned rolled oats and quick-cooking (not instant) oats. I actually prefer the latter (the smaller pieces of oats throughout) , but either variety works fine.
Are Old-Fashioned Rolled Oats more Nutritious than Quick-Cooking Oats?
Keep in mind that there is zero difference between the nutritional value of old-fashioned and quick-cooking oats.
Both are simply steamed oat groats that have been rolled flat to create their characteristic “flake” shape. Quick-cooking oats go through one more step: they are coarsely cut into smaller pieces so that they will cook more quickly. That is the only difference!
(5) Cook the Pancakes in a Skillet or on a Griddle
Scoop the batter by 1/4 cup portions into a preheated, seasoned cast iron skillet (set over medium to medium-high heat). I prefer to use a preheated nonstick griddle, so that I can make a lot of pancakes at once. The heat is even and controlled (no lopsided, half-burnt pancakes!).
One more note about scooping the batter into the skillet or onto the griddle: because it is thick with oats, you’ll need to use the back of a spoon to spread the batter out into a 4-inch (10 cm) circle.
Cook until bubbles form on top and edges are golden brown. Flip pancakes and cook 1 to 2 minutes longer until browned and cooked through.
You can cool the pancakes and store for future breakfast (store in the refrigerator or freezer, reheat in the microwave).
Or serve immediately the pancakes with the toppings of your choice (e.g., syrup, fresh fruit, yogurt).
These are definitely not “traditional” pancakes (e.g., IHOP or Bisquick). They are very hearty; two will easily fill you up. You can also use them as flatbreads/griddle scones and use them for sandwiches or spreads of all kinds.
As (I hope) you can imagine, fancying up these humble pancakes (e.g., some vanilla or spices, for starters) is always an option. I love them just as they are.
Happy Sunday–here comes summer!
3-Ingredient Vegan Oat Pancakes {oil-free, gluten-free}
Ingredients
- 2 cups 160 g rolled oats (certified GF, as needed), divided use
divided use
- 1 and 1/3 cups, 325 mL water, divided use
- 2 tablespoons coconut sugar, see notes for options
- 2 teaspoons baking powder
- optional 1/4 teaspoon fine sea salt
Instructions
- In a medium bowl, combine 1 cup of the oats and 1 cup of the water. Let stand for at least 30 minutes or for up to 12 hours.
- Vigorously mix the soaked oats with a wooden spoon until the oats are broken down and the mixture is mostly smooth. Stir in the remaining 1 cup oats, 1/3 cup water, coconut sugar, baking powder and salt until combined.
- Preheat a nonstick griddle to medium-high heat.
- Scoop 1/4 cup (60 mL) of batter onto hot griddle, spreading to 4-inch (10 cm) circle with back of spoon. Repeat with additional batter. Cook until bubbles form on top and edges are golden brown. Flip pancakes and cook 1 to 2 minutes longer until browned and cooked through.
- Serve the pancakes with the toppings of your choice (e.g., syrup, fresh fruit)
Notes
Nutrition
Hi Camilla,
My daughter sent me a link to your red lentil tortilla recipe in 2021 and they immediately became the main staple of my diet for the last year.
Today I discovered these oat pancakes and couldn’t be happier with the result. I even tried some of the mixture in the microwave… one at a time so they don’t steam… and they turned into small crunchy biscuits.
I’ve struggled to keep my health stable for the last 25 yrs due to various autoimmune conditions. Your recipes have been, and will continue to be, of huge benefit to my health and enjoyment of healthy food.
Thank you so much.
Dear Susan,
I am humbled that my recipes are benefitting your health, and enjoyable, too! Thank you for taking the time to write ❤️. And another thank you for sharing your crunchy biscuit variation to the pancakes! I am definitely going to try that asap.
@Camilla, I spread a small amount of the mixture onto a small plate to make 2 biscuits. Cooked on high for 1.5mins then turned them over and cooked for another minute. Took them out and left to cool. I sweetened them with stevia and cinnamon.
Trying it today! Thanks, Susan 🙂
Just tried these exactly to the recepe, delicious thanks. Trying them to help with cholesterol but did have tiny amount of melted cheese! Might add some flaxseed next time and try flavourings.
Great, Alan! I have made these lots of different ways with savory ingredients (e.g., garlic/garlic powder, chives, herbes de Provence, mushrooms…I even did a curry powder and cilantro version (my husband was not keen, but I loved them). Have find experimenting!
Oh Camilla these look wonderful! I don’t care much for pancakes but how I love oats : ) Thank you so much for these fabulous recipes (love your site) can’t wait to try this one! Angela X
Since discovering this recipe, I have made it numerous times. I always have some in the freezer. I do add a banana for sweetness and make with unsweetened coconut milk, no salt. They are delicious and I enjoy them at least 5 times per week. Reheating the oatmeal pancakes is much easier than cooking up a bowl of oatmeal, especially in the summer heat. I use Bob’’s Reds Mill Old Fashion Rolled Oats. Whole Grain
I am so happy to hear it, Bob! I was planning on making another batch this week and will follow your lead with the coconut milk- banana combination. Thank you so much for letting me know!
I love these and make them often
Hi Brenda, thank you so much, so glad you are enjoying them! I love them , too 😊
Thank you for these. I have been playing with the recipe. I use a mix of rolled and steel cut oats. I also add chia and flax seed.
My sweet variation also includes cinnamon, nutmeg, golden raisins and walnuts.
I am still working out a savory version.
Thanks again. They are very filling and heat up nicely in a toaster.
You are so welcome! All of your variations sound delicious…and are making me hungry!
Are these pretty dense? And can I add a banana or two, to sweeten and moisten it up? Thanks I love your simple recipes?
Hi Elly, yes, they are very dense, not like a traditional pancake, They are more bread-like (and can even be used as bread). I have not tried adding banana to these particular pancakes, I am sure it would be tasty, though.
Camilla, in the nutritional info, are the numbers correct for fat grams and saturated fat? I think they might be switched????? However, I have never baked with coconut flour.
Pamela, thanks for catching–the fat grams are correct but the sat fat is 0 grams. Thank you for catching the crazy mistake, I have corrected my mistake 🙂
P.s. sometimes I add vanilla and or cinnamon to taste and a pinch of salt!
Sounds yummy, Michelle!
I make oatmeal pancakes with Bob’s treadmill quick cooking oats,banana and eggs.They turn out fantastic without all the fuss. It’s one bannana to two eggs and a half cup of quick cooking oats. Stir let set and cook on a griddle!
Yum! Sounds good!
Hi Im gluten free and diabetic. Thank you for your recipes.
What kind of oats ate hluten free. Thank you.
Hi Kimberly! Thank you so much for the compliment, glad you are finding some recipes here that suit your needs. Bobs’ Red Mill makes gluten-free oats, and now Quaker makes a gluten-free oats. Those are two of the major brands in the States, but you can find other smaller brands at health food stores. Just be sure to look for a brands that clearly labels their oats as certified gluten-free. For example, the new gluten-free quaker oats are in a distinctive container that makes clear that they are gluten-free.
My husband is celiac and he cant have rye barley oats and wheat. You use oats and say these are gluten fee?
Hi Vicki,
It can definitely be confusing. Oats are naturally gluten-free, but the overwhelming majority of oats on the market are not considered gluten-free because during farming, transportation, storage, and packaging they are often in contact with gluten-containing grains like wheat, rye, barley and spelt. But you can buy certified gluten-free oats (they are farmed/shipped/stored/packaged separately from other grains and have to pass a rigorous inspection process to receive the certification). Bob’s Red Mill, Glutenfreeda, Nature’s Path are all brands that sell certified GF oats. I usually buy mine in bulk online for the best prices. I am excited to see that Quaker has introduced a separately packaged line of certified gluten-free oats–hopefully they will be in most stores soon!
Last thought–some celiacs cannot tolerate oats, even the certified gf options. Your husband might need to check with his physician to see if there is an additional issue regarding the instruction to avoid oats. Cheers, Camilla