Oat Pancakes Dairy-Free & Egg-Free (VIDEO)

So here’s how you fill up two growing boys on pancakes…add oats.

Oatmeal and pancakes rolled into one, what’s not to love?!

This is the perfect recipe for a Saturday morning pancake throw-down.

Or heck, make them for dinner.

I’m really good at making breakfast dinner (my favorite).

And these pancakes are certainly filling enough for the last meal of the day. 

Serve these with a side of fruit and meat, and you’re definitely golden. 

We love bacon, sausage, and even ham we pull from the lunch meat stash. 

FAVORITE PANCAKE GRIDDLE

Incidentally, one of our Instagram readers mentioned how beautiful these pancakes turn out, and I totally agree.

The reader asked what pan I use.

It’s a raw cast iron griddle (affiliate) that we purchased online for about $20.

We’ve had it in our allergy kitchen arsenal for years and love it.

You can see the pan in the quick pancake video in this post. 

OAT PANCAKES DAIRY & EGG FREE

Although this recipe was originally written in October 2016, we’ve updated the recipe in June 2022 to make it a little less thick.

My kids actually like them better thinner, and I like that they are easier to cook through. 

Here’s the new and improved recipe!

INGREDIENTS

1 cup quick-cooking oats
1 cup buttermilk: 1 c. dairy-free milk + 1 Tbs. vinegar (let sit for 5 minutes) 
1 cup dairy-free milk
2 Tbs. ground flax + 6 Tbs. water (combine and let sit 5 minutes) or 2 eggs
2 tablespoons canola or melted coconut oil
4 tablespoons brown sugar packed or maple syrup
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup whole wheat flour
1 cup white flour

DIRECTIONS

Make your dairy-free buttermilk and let sit 5 minutes: 1 c. dairy-free milk + 1 tbs. vinegar

Make 2 flax eggs and let sit 5 minutes, if you aren’t using real egg. Or beat two real eggs.

In a medium bowl: combine 1 c. quick oats, 1 c. dairy-free buttermilk, and 1 c. dairy-free milk. Set aside.

In a large bowl: combine flax egg (or beaten egg) and 2 tbs. oil. 

To the (flax) egg and oil mixture stir in: 4 tbs. sugar, 1 tsp. salt, 2 tsp. cinnamon, and 1 tsp. baking soda

Add the oat and milk mixture to the large bowl of (flax) egg, oil, sugar, salt, cinnamon, and baking soda.

Lastly, stir 1 c. white flour and 1/2 c. wheat flour (or more white) into the mixture just until moistened.

Spoon batter onto your griddle (affiliate) in the size pancakes you want. 

Cook on low-medium heat. 

Brown both sides of the pancakes, cooking them all the way through.

Remove from griddle once browned on both sides and cooked in the middle. 

Enjoy hot with your favorite dairy-free pancake toppings.

Hope you love these dairy-free oat pancakes as much as we do!

This was originally posted December 2014.

MORE DAIRY-FREE PANCAKE RECIPES

Water Pancakes

Pumpkin Pancakes