A filling and easy breakfast, these healthy gluten-free pancakes are the perfect way to start your day! Even better, they’re also vegan.

gluten free pancakes in a stack

We are officially entering into stay-inside-for-brunch season, am I right? I love a good brunch out on the weekends as much as anyone else, but considering the temperature sometimes doesn’t get above 20 these days (brrr!) and leaving the comfort of my cozy house sounds downright terrible, sometimes we opt for brunch in instead.

For the longest time, waffles were 100% my brunch jam. I finally nailed down a perfect recipe, knew they would turn out perfectly crispy and crunchy every single time, and they were a breeze to whip up. Pancakes have always kind of alluded me, I usually end up burning the first few (#patienceproblems) and can never find that sweet spot of just a little crispy on the outside and fluffy/perfectly cooked on the inside. But, once I ended up working off of my favorite vegan pancake recipe, I found that perfect pancake sweet spot with these gluten-free pancakes!

As you can see, I did overcook a few of the gluten-free pancakes, but that’s real life, right? I wanted to see if I could come up with a vegan oatmeal pancake recipe that ticks all the boxes for a stay at home brunch—fluffy, crispy, sweet, but also has a little more staying power and that’s gluten-free. Whenever I eat pancakes I seem to end up hungry an hour later and wishing I had eaten more breakfast potatoes. But, with these oatmeal gluten-free pancakes, that problem is solved!

I’ve always loved the staying power of oats, but they always seemed too healthy for a fun weekend breakfast. Combine oats with a perfectly fluffy vegan pancake recipe and BAM, perfect winter brunch. When I was testing these eggless pancakes my husband was eyeing them warily, not sure how they would turn out or if they would meet up to the Sunday brunch expectations. He took a bite of one, went back to our living room, and then kept coming back for another ‘taste’ again and again. Pancake win!

gluten free pancakes on a plate

Tips on how to make gluten-free pancakes

Making these gluten-free and vegan oatmeal pancakes is simple, but there are a few things you have to do to get them just right. You’ll first need to mix together some almond milk and apple cider vinegar and set it to the side while you assemble the rest of your ingredients. I know this seems like an unnecessary step, but it actually makes a HUGE difference in how these gluten-free pancakes turn out. The ACV and almond milk are acting as your buttermilk in this recipe, and this mixture is what keeps these vegan oatmeal pancakes so moist (I love the science behind cooking, don’t you?).

Another key part of making this gluten-free pancake recipe is to make sure your skillet or griddle is fully pre-heated before you pour on any of the pancake batter. To test whether or not your skillet is hot enough, wet your fingers under the tap and flick the water onto the skillet. The water should immediately sizzle and burn off. If your skillet isn’t hot enough when you pour on the pancake batter, your pancakes will cook unevenly and one side will be sad and pale looking.

Finally, make sure you’re using rolled oats for this gluten-free pancake recipe. Not instant oats, not steel cut oats, not anything else but rolled oats. Rolled oats make these pancakes slightly chewy but don’t detract from the overall fluffiness of this recipe.

gluten free pancakes stacked on a plate

More vegan pancake recipes on Heart of a Baker:


Oatmeal Gluten-Free Pancakes

  • Author: Abby Bayatpour
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


A filling and easy breakfast, these healthy gluten-free pancakes are the perfect way to start your day! Even better, they’re also vegan.



  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup gluten free flour blend
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 4 tablespoons granulated sugar
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract


  1. In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside.
  2. In a large bowl, whisk together the flour blend, baking powder, salt, oats, and sugar. Add the olive oil, vanilla, and almond milk mixture until no flour streaks remain.
  3. Heat a skillet over medium heat and grease liberally with spray or olive oil.
  4. When skillet has preheated, scoop 1/4 cup batter onto pan and cook for 2-3 minutes on each side. Continue until all batter has been used.
  5. Serve with maple syrup and berries. Any remaining pancakes can be stored in the refrigerator or freezer for up to a week.


As you cook the pancakes, they can be kept warm in an oven turned at 200ºF. I usually keep mine on a baking cooling rack placed on a cookie sheet.

I have not made these using all-purpose flour, so I don’t know how they would turn out!

Keywords: gluten free pancakes, vegan oatmeal pancakes, vegan pancakes, eggless pancakes