These fluffy Dairy-Free Oat Flour Pancakes are the perfect weekend breakfast! Easy to make using just one bowl and they are made without butter or dairy milk - but you could never tell!
This post was made in collaboration with Granny Goose.

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One-Bowl Gluten-Free Pancakes without Dairy
Pancakes are always a breakfast favorite! They are versatile, easy to make, and absolutely delicious. So if you are following a dairy-free or gluten-free diet then this is the pancake recipe you need for your next weekend breakfast treat.
Even though these pancakes are made without dairy milk or butter they are still creamy and rich. They have a delicious light texture from the oat flour and are super fluffy - just how pancakes should be!
So if you or your family members have dietary restrictions such as a dairy allergy, gluten intolerance, or lactose intolerance, pancakes don't need to be removed from the breakfast menu.
This gluten-free and dairy-free recipe allows you to make delicious, soft golden pancakes every day!
Another easy pancake recipe you need to try is my Easy Banana Caramel Pancakes!

Ingredients and Notes
- Oat flour. A great gluten-free flour option for pancakes as it is a light flour with a subtle flavor.
- Granulated sugar. You could alternatively use coconut sugar or xylitol if preferred. You can also leave out the sugar completely or add more depending on how sweet you like your pancakes.
- Baking powder. This raising agent makes the pancake texture light and soft.
- Non-dairy milk. You can use any dairy milk alternative that you best prefer - such as oat milk, almond milk, or soy milk.
- Vegetable oil. You could also use any other light oil for this pancake recipe such as coconut oil, avocado oil, or canola oil.
- Egg. Gives the pancakes a delicious texture and richness.
- Vanilla extract and salt. These ingredients enhance the flavor of the cooked pancakes.
Serving Suggestions
- Whipped coconut cream
- Chopped nuts
- Fresh fruit and berries
- Honey or maple syrup
- Dusting of powdered sugar
Want to learn more about pancakes? Check out our post all about HOTCAKES VS PANCAKES!

How to make dairy free pancakes with oat flour
STEP ONE
In a large mixing bowl, whisk together the oil, egg, vanilla extract, and non-dairy milk.
STEP TWO
Once well combined, add the oat flour, sugar, baking powder, and salt. Mix together using a wooden spoon until just combined. Set aside.
STEP THREE
Heat a large skillet over medium heat. Once the pan is hot, lower the temperature to low heat and add a little oil to lightly coat the pan.
STEP FOUR
Place small scoops of the batter (about 3 tablespoons) into the skillet. Cover and cook for about 3 - 4 minutes per side, or until golden brown. These pancakes cook best slowly over low heat. Repeat this cooking process until you have used up all the batter.
STEP FIVE
Serve the pancakes warm and enjoy as is or top with any desired toppings such as whipped coconut cream, chopped nuts, fresh fruit and berries, honey or maple syrup.

Recipe tips and notes
Don’t skip the baking powder in this recipe. It may seem like a lot but if you want the pancakes to be fluffy, especially without dairy, you will need it.
If you want to keep any cooked pancakes warm, place them in the oven at about 200˚F until you are ready to serve and enjoy.
If your pancake batter is spreading too much when placed in the pan, whisk some extra oat flour into the batter. And if your pancake batter isn’t spreading enough and is too thick, add some dairy-free milk until you reach the right consistency.
Storage Instructions
These pancakes can be stored for 3 - 4 days in a fridge. They can also be frozen and kept in the freezer for up to 2 months. Reheat the pancakes before serving and they will be just as delicious as on day one!

I hope you love this Dairy-Free Oat Flour Pancakes recipe as much as I do. And if you want to see more of my food adventures, follow me on Instagram or Facebook.

Dairy-Free Oat Flour Pancakes (One-Bowl)
These fluffy Dairy-Free Oat Flour Pancakes are the perfect weekend breakfast! Easy to make using just one bowl and they are made without butter or dairy milk - but you could never tell!
Ingredients
- 1 ½ cup oat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup non-dairy milk
- 3 tablespoons canola oil or vegetable oil
- 1 egg
- 1 tablespoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the oil, egg, vanilla extract, and non-dairy milk.
- Once well combined, add the oat flour, sugar, baking powder, and salt. Mix together using a wooden spoon until just combined. Set aside.
- Heat a large skillet over medium heat. Once the pan is hot, lower the temperature to low heat and add a little oil to lightly coat the pan.
- Place small scoops of the batter (about 3 tablespoons) into the skillet. Cover and cook for about 3 - 4 minutes per side, or until golden brown. These pancakes cook best slowly over low heat. Repeat this cooking process until you have used up all the batter.
- Serve the pancakes warm and enjoy as is or top with any desired toppings such as whipped coconut cream, chopped nuts, fresh fruit and berries, honey or maple syrup.
Notes
Don’t skip the baking powder in this recipe. It may seem like a lot but if you want the pancakes to be fluffy, especially without dairy, you will need it.
If you want to keep any cooked pancakes warm, place them in the oven at about 200˚F until you are ready to serve and enjoy.
If your pancake batter is spreading too much when placed in the pan, whisk some extra oat flour into the batter. And if your pancake batter isn’t spreading enough and is too thick, add some dairy-free milk until you reach the right consistency.
Storage Instructions
These pancakes can be stored for 3 - 4 days in a fridge. They can also be frozen and kept in the freezer for up to 2 months. Reheat the pancakes before serving and they will be just as delicious as on day one!
MORE PANCAKE RECIPES TO TRY:
- Gluten-Free Chocolate Pancakes
- Power Oat Pancakes
- Fluffy Buckwheat Pancakes
- Chocolate Chip Pumpkin Pancakes
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