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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