Vegan Oat Pancakes

Total time35 min

Prep time10 min

Cook time20 min

4.6

(6)

Fluffy, golden, and warmly spiced with cinnamon, these oat flour pancakes are the kind of weekend breakfast that makes everyone crowd around the kitchen. The secret to their lift and tenderness is a simple flax egg — just ground flaxseed stirred with water and left to gel for five minutes — which binds the batter beautifully without any dairy or eggs in sight. Plant-based milk, a touch of maple syrup, and melted coconut oil round out the batter, giving each pancake a rich flavor that tastes far more indulgent than the ingredient list suggests. You let the batter rest just long enough for the pan to heat up, and from there it's the classic wait-for-the-bubbles method before a confident flip. The result is a stack that's golden on the outside, springy in the center, and ready for a generous pour of maple syrup and a handful of fresh berries. This recipe makes four servings, so it's perfectly sized for a small household brunch without a mountain of leftovers — though honestly, you might wish you'd doubled it.

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

1 ½ cups oat flour
2 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
1 ¼ cups plant-based milk
2 tbsp maple syrup
1 tbsp coconut oil, melted
1 tsp vanilla extract

For cooking

1–2 tsp coconut oil or neutral oil, for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large mixing bowl, whisk together the oat flour, baking powder, salt, and cinnamon until evenly combined.

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