These egg free Oatmeal Pancakes (dairy free, vegan with a simple DF milk substitution) are tender and fluffy, with the hearty flavor and slight texture of rolled oats. They also have the added bonus of extra nutrients and fiber from the oatmeal!
A nice change from pace from traditional pancakes, these eggless oatmeal pancakes are quick and easy to whip up with ingredients you likely already have in your pantry. My new eggless oatmeal pancakes are becoming one of our new family favorites.
I’ve been making eggless pancakes for years now, and don’t think I’ll go back any time soon. They’re so simple and don’t require any special substitutions. Top these oatmeal pancakes with traditional butter and syrup, or add honey and SunButter (or peanut butter, if you don’t manage a peanut allergy) to really take them to the next level. They can also be made as dairy free / vegan oatmeal pancakes – simply substitute your favorite DF milk.
Need some more egg free breakfast inspiration?
- Recipe: Egg Free Waffles
- Recipe: Vegan Cornmeal Pancakes
- Recipe: Egg Free Sausage Hash Brown Bake
- Recipe: Fluffy Egg Free Pancakes
- Recipe: Eggless Sausage Bites (DF option)
- Recipe: Chocolate Swirl Banana Bread (Egg, Dairy, & Nut Free)
- Recipe: Maple Sweet Potato Breakfast Sausage
- Recipe: Best Vegan Banana Muffins
These Egg Free Cornmeal Pancakes are free from the following allergens:
- Egg free
- Dairy Free (use dairy free milk alternative instead of cow’s milk)
- Soy Free (use canola oil)
- Peanut free
- Tree nut free
- Fish and Shellfish Free
These egg free oatmeal pancakes can also be easily enjoyed on weekdays with just a little planning. I like to make a batch of mini pancakes and freeze in a single layer. Once frozen, toss them in a plastic freezer bag.
They heat quickly in the microwave or toaster oven for an easy weekday breakfast. It may also increase the chance of your toddler eating a solid breakfast on busy mornings 😉
Egg Free Oatmeal Pancakes
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/4 cups rolled oats
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder (not baking soda)
- 1/2 tsp salt
- 2 cups milk of choice
- 1/3 cup canola or vegetable oil
- 1 tsp vanilla
Instructions
- Preheat griddle to 350F. Lightly spray griddle or skillet/pan with cooking spray (if not nonstick).
- Whisk together all dry ingredients (flour, oats, sugar, baking powder, and salt) in large bowl.
- Add milk, oil, and vanilla to dry mix and whisk just until combined. Allow batter to rest for about 3 minutes (it may seem a bit thin at first). If your batter is still thinner than desired after resting, whisk in 1 Tablespoon of flour, just until incorporated.
- Pour or scoop batter onto skillet in desired size. Cook until top has just begun to form bubbles and bottom is golden brown.
- Gently flip pancakes and cook until second side is golden brown.
- Remove from griddle with spatula. Serve hot with toppings of choice.
Need some more egg free breakfast inspiration?
- Recipe: Egg Free Waffles
- Recipe: Vegan Cornmeal Pancakes
- Recipe: Egg Free Sausage Hash Brown Bake
- Recipe: Fluffy Egg Free Pancakes
- Recipe: Eggless Sausage Bites (DF option)
- Recipe: Chocolate Swirl Banana Bread (Egg, Dairy, & Nut Free)
- Recipe: Maple Sweet Potato Breakfast Sausage
- Recipe: Best Vegan Banana Muffins
Didn’t have eggs in the house but wanted to make pancakes, so I found your recipe. I really liked the taste, and especially the texture, of these pancakes. Thanks so much for posting this recipe!!
Thank you! I’m so glad you enjoyed!