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Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!

a stack of oat flour pancakes with maple syrup being poured on top

What You’ll Need To Make Oat Flour Pancakes

Rolled Oats – Rolled oats are key to making this recipe work! They blend and cook up beautifully in our pancake batter. Some recipes out there will recommend blending your oats into a flour before adding in the other ingredients. However, I found that adding the whole oats directly in with everything else made no difference in the finished dish, and cut out an extra step! Feel free to use either old fashioned rolled oats or quick cook rolled oats, both will work here.

Milk – I used non-dairy milk to keep these oat flour pancakes gluten-free and dairy-free, though you can use any milk you’d like. Some non-dairy milks I recommend are almond milk, hazelnut milk, coconut milk, and oat milk. I’ve also been loving the Elmhurst’s line of plant-based milks – super simple and healthy ingredients!

Maple Syrup – This unrefined sweetener tastes incredible not only on our pancakes, but inside them too! For a sugar-free breakfast, you can easily leave the maple out of this recipe, or substitute it with half a tablespoon of monk fruit sweetener.

a stack of oat flour pancakes with fresh blueberries on top.

Optional Toppings

Feel free to top your oat flour pancakes with…

  • Chocolate Chips
  • Blueberries
  • Sliced Bananas
  • Sliced Strawberries
  • Sprinkles
  • Raspberries
  • Pecans
  • Butter
  • Maple Syrup
  • or Whipped Cream!

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use my dairy-free option and sub the regular milk for your favorite non-dairy milk, it’s that easy!

Make it Vegan: Turn these into vegan and gluten-free oat flour pancakes by replacing the egg with a flax egg. To make a flax egg, whisk together 1 tablespoon of ground flax seed and 3 tablespoons of water in a small bowl. Let the flax “egg” sit at room temperature for 10-15 minutes, until it’s thickened, before adding into this recipe.

Oat Flour Pancakes

4 from 16 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!

Ingredients

  • 1 1/2 cups rolled oats

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 cup milk, I used almond milk

  • 2 tablespoons maple syrup

  • 1 egg

Directions

  • Add all ingredients to a blender and blend until a smooth batter forms (about 30 seconds).
  • Heat a tablespoon of butter or oil in a large skillet over medium heat. Scoop ¼ cup of batter into skillet and add any toppings you’d like.
  • Cook pancake 2-3 minutes per side, then repeat with remaining pancake batter. Serve warm with butter and maple syrup.

Recipe Video

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Perfectly soft, sweet, and delicious gluten-free donuts! Finish em’ off with powdered sugar, cinnamon sugar, or a simple glaze for a healthier version of a classic dessert. Made entirely with whole ingredients, these perfect gluten-free donuts are also vegan and refined sugar-free!

a stack of gluten-free donuts covered in powdered sugar.

What You’ll Need To Make Gluten-Free Donuts

Oat Flour – Oat flour bakes up beautifully in this gluten-free recipe. It’s also super cheap and easy to get your hands on! You can either buy oat flour, or make it yourself. To make it yourself, simply pulse rolled oats in a blender until very fine. Once the oats resemble the texture of flour, they’re ready to use in this recipe!

Flax Eggs – This vegan egg substitute is also very quick and easy to make yourself. To make one flax egg, combined one tablespoon of flax meal with three tablespoons of water. Whisk that mixture up and let it sit for at least 10 minutes before adding to your donuts batter. As the flax egg sits, it’ll thicken into a gel-like consistency.

Almond or Peanut Butter – Really any nut or seed butter will work here! I used peanut butter because I personally love the taste. Though almond butter will add little to no nutty flavor. And for a nut-free version, simply use sunflower seed butter instead.

Coconut Sugar – While still sugar, coconut sugar is an unrefined, slightly healthier version of white sugar. It offers up the same amount of sweetness as regular sugar, but less of a blood sugar spike. Also unlike white sugar, coconut sugar contains fiber which helps to slow down the rate at which it metabolizes in our body. If you’ve got a sweet tooth like me, you’re all too familiar with that famous energy spike, then crash from eating processed white sugar. Well, with coconut sugar, you can expect much less of that!

a gluten-free donut in a bowl of powdered sugar.

Tips and Tricks

  • Use a large cookie scoop to transfer your gluten-free donut batter to your donut pan! A cookie scoop allows for a more precise transfer of batter. Also, while I’ve never tried it myself, I’ve heard people have a lot of success with piping batter into the donut pan from a large zip-top bag (similar to how you’d pipe frosting on a cupcake)!
  • No donut pan? No problem! Simply bake these donuts into muffins instead.
  • Finish these gluten-free donuts off any way you’d like! I went this classic powdered sugar route. Though for a krispy kreme copycat, dunk them in a simple glaze.

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free donut recipe, replace the peanut butter with sunflower seed butter!

Healthy Gluten-Free Donuts (One-Bowl!)

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

24

donuts
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Perfectly soft, sweet, and delicious gluten-free donuts! Finish em’ off with powdered sugar, cinnamon sugar, or a simple glaze for a healthier version of a classic dessert. Made entirely with whole ingredients, these perfect gluten-free donuts are also vegan and refined sugar-free!

Ingredients

  • 1 1/2 cups oat flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 flax eggs, see Notes

  • 1 cup milk, I used non-dairy milk

  • 1/2 cup almond or peanut butter

  • 1/2 cup coconut sugar

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon vanilla extract

  • Topping options:
  • 1 cup powdered sugar

  • 1 cup coconut sugar + 1 tablespoon cinnamon

  • 1 cup confectioners sugar + 2 tablespoons milk

Directions

  • Preheat your oven to 350F and grease a donut pan.
  • In a large bowl, mix together the oat flour, baking soda, baking powder, and salt.
  • Form a well in the center of your flour mixture and add in flax eggs, non-dairy milk, almond butter, coconut sugar, apple cider vinegar, and vanilla extract.
  • Slowly whisk the batter starting at the center, slowly moving outward until both wet and dry ingredients are incorporated.
  • Carefully fill your donut molds with the batter, then bake for 20-22 minutes. Once done, pop donuts out of the mold and onto a cooling rack.
  • Once cool, dip in either powdered sugar or cinnamon sugar to coat.

Recipe Video

Notes

  • Flax Eggs: To make on flax egg, combine 1 tablespoon of ground flax meal with 3 tablespoons of water and let sit on the counter for 10 minutes to thicken.
  • Store these gluten-free donuts in an airtight container at room temperature where they’ll stay fresh for up to 5 days!

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These vegan pumpkin muffins are just bursting with Fall flavors and spices! My GF pumpkin muffins recipe boasts a moist center and a tender golden top. Perfect for impressing your guests over the holidays this year.

Vegan Pumpkin Muffins

These vegan pumpkin muffins are so moist and full of pumpkin spice flavor! Unlike traditional pumpkin muffins made with lots of sugar and oil, these are made with simple, healthy ingredients and are super fast to make.

MAIN INGREDIENTS NEEDED TO MAKE Vegan Pumpkin Muffins

  • Oat Flour – Adds whole-grain flavor, fiber, and protein, while making the crumb tender and fluffy. I always use oat flour from Bob’s Red Mill!

  • Baking Soda & Powder – Add lift and helps the tops of the muffins brown. 

  • Cinnamon & Nutmeg – Adds a yummy Fall spice taste to these muffins. If you want, you can replace the cinnamon with pumpkin pie spice.

  • Pumpkin Purée  – The pumpkin purée can be replaced with sweet potato or butternut squash purée.

  • Coconut Sugar – I always try to use coconut sugar instead of refined because it is just soo much healthier for you! It has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn’t spike your blood glucose.

  • Almond or Peanut Butter

  • Flax Eggs – Eggs help these gluten-free pumpkin muffins bake up extra fluffy. Since I made these vegan, I used flax eggs.

  • Apple Cider Vinegar

  • Vanilla Extract

  • Fine sea or kosher salt – Makes the flavors pop.

ADJUST THIS RECIPE TO YOUR DIET

  • Gluten: You can use plain flour or whole wheat flour instead of the gluten-free oat flour I use in this recipe.
  • Sugar: You can swap any granulated sugar for the coconut sugar (date sugar, maple sugar, or granulated white or brown sugar).

TIPS FOR MAKING THIS Pumpkin Muffins RECIPE

  • You can add chocolate chips, raisins or dried cranberries to the batter.

  • If you want to make these extra fancy, add pumpkin seeds, whipped coconut frosting, maple syrup or honey on top.

Vegan Pumpkin Muffins (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: Breakfast, Snacks, DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

These vegan pumpkin muffins are just bursting with fall spices! My GF pumpkin muffins recipe boasts a moist center and a tender golden top. Perfect for impressing your guests over the holidays.

Ingredients

  • 2 Cups Oat Flour

  • ½ Teaspoon Baking Soda

  • ½ Teaspoon Baking Powder

  • 2 Teaspoons Cinnamon

  • ½ Teaspoon Nutmeg

  • ¼ Teaspoon Salt

  • 2 Flax Eggs

  • 1 cup Pumpkin Puree

  • ½ Cup Coconut Sugar

  • ¼ cup almond butter or peanut butter

  • 1 Tablespoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat oven to 350° Fahrenheit and line a muffin pan with muffin liners.
  • Mix together the oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • In a separate bowl, mix together the flax eggs, pumpkin puree, almond or peanut butter, coconut sugar, apple cider vinegar, and vanilla extract.
  • Pour wet ingredients into dry ingredients, then mix until combined.
  • Transfer about ¼ cup batter into each muffin mold and sprinkle with chopped nuts or pumpkin seeds if you’d like.
  • Bake pumpkin muffins for 20-25 minutes or until a toothpick inserted down the center of one comes out clean.

Recipe Video

Notes

  • Storage: Store these at room temperature or the fridge if you prefer, sealed for up to 2 days.

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OTHER FALL VEGAN RECIPES

These vegan graham crackers are also gluten and refined sugar-free! This easy recipe bakes up deliciously soft cookies and crumbly cookies. Enjoy these vegan graham crackers with a thick slather of peanut butter, some toasted marshmallows and melted chocolate, or simply on their own as a healthy snack or dessert!

vegan graham crackers witha glass of almond milk and rolled oats

I’d like to start off by thanking the person that first invented s’mores. Graham crackers are great, but let’s be honest they’d be nothing without the s’more. S’mores put graham crackers on the map. And it wasn’t until I had leftover boxes of this crispy cookie lying around from s’more-making that I realized how perfect they truly are. They’re soft, light, crumbly, and not to sweet. Graham crackers deserve a moment of their own and I am here to give them that. Think about this for a second – why don’t we place this sweet cracker in the same lineup as say a chocolate chip cookie? They are more than worthy of standing alone in my opinion. Not convinced yet? OK OK just make this vegan graham cracker recipe yourself and you’ll understand.

What You Need To Make Vegan Graham Crackers

Oat Flour – I love baking up my gluten-free treats with oat flour! Not only is it inexpensive, but it’s super easy to acquire. I highly advise against purchasing pre-made oat flour, it’s simply not necessary. Instead, purchase a big bag of oats then grind them in a food processor or blender to make your own cheap and easy oat flour. Oat flour gives these vegan graham crackers their irresistibly soft texture. It also make them healthier and more nutritious!

Maple Syrup – Just a touch of maple syrup gives these gluten-free cookies a bit of caramel color and flavor. You’ll notice that I keep the amount of sweetener in this recipe low because these vegan graham crackers really don’t need much! Maple syrup is a delicious natural sweetener and much healthier than any refined sugar.

Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe. You could also sub the vegan butter for melted coconut oil or regular butter if you’d like!

Adjust This Recipe To Your Dietary Needs

Add Dairy: Feel free to use regular milk and butter in place of the almond milk and vegan butter in this recipe.

Make it Nut-Free: Use soy, hemp, or coconut milk instead of almond milk to make this vegan recipe nut-free.

Add Gluten: I haven’t tested this myself, but you can try using 2 cups of all purpose flour instead of oat flour. If you give this a try, start with just the 2 cups then add a bit more flour until a dough forms. And of course, let me know how it goes!

Vegan Graham Crackers (gluten-free)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy
Servings

16

cookies
Prep time

5

minutes
Cooking time

10

minutes
Chilling time

1

hour

These vegan graham crackers are also gluten and refined sugar-free! This easy recipe bakes up deliciously soft cookies and crumbly cookies. Enjoy these vegan graham crackers with a thick slather of peanut butter, some toasted marshmallows and melted chocolate, or simply on their own!

Ingredients

  • 2 1/2 cups oat flour, see Notes

  • 1/4 cup coconut sugar, see Notes

  • 1 teaspoon cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup vegan butter or coconut oil, melted

  • 1/4 cup maple syrup

  • 1/4 cup almond milk

  • 1 teaspoon vanilla extract

Directions

  • Mix together the oat flour, coconut sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
  • Add in the melted vegan butter, maple syrup, almond milk, and vanilla extract. Mix until a dough forms.
  • Cover and transfer dough to the fridge for 1 hour.
  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Remove dough from fridge and roll out on a floured surface to 1/4-inch thick.
  • Cut dough into 2-inch squares, transfer to a baking sheet, poke the top of each graham cracker with a fork, then bake for 10-12 mintues.
  • Remove from oven, then let cool slightly on a baking sheet before transferring to a wire rack to cool completely.

Recipe Video

Notes

  • Oat Flour: Make oat flour by grinding rolled oats in a blender or food processor until a fine flour forms and no large oat pieces remain.
  • Coconut Sugar: Feel free to use cane sugar or white sugar in place of the coconut sugar in this recipe!

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More Healthier Vegan Desserts

These healthy blueberry donuts are my favorite vegan spring treat! They’re soft, sweet, and bursting with juicy fresh blueberries. These donuts are light and nutritious, but taste just as goods as the ones you’d pick up at your local bakery. Serve these healthy blueberry donuts warm with a drizzle of blueberry glaze – YUM!

Healthy Blueberry Donuts

How Healthy Blueberry Donuts Came To Be

I love all food, but there is a special place in my heart for donuts. It doesn’t matter what time of day it is or how full I already am, I will NEVER turn down a donut. My personal favorite are cake donuts, I love that crispy outside and crumbly inside. Now I can’t ever give up regular deep-fried gluten and dairy-filled donuts, but I will try to supplement a few of my donut cravings (they come often) with a healthier donut version when I can. These healthy baked blueberry donuts are a riff off my apple cider donuts from last fall. I really wanted those apple cider donuts, but I also wanted something that felt and tasted more like spring. That’s how fresh blueberries entered my donuts and a gorgeously bright purple-y/pink blueberry glaze found its way on top.

I should also note that these healthy blueberry donuts are in fact SO healthy, you could eat them for breakfast. This recipe includes healthy grains, healthy fats, and just a touch of sugar. If I plan on enjoying these for breakfast, I’ll leave a couple without icing and top them with almond butter instead. This extra healthy variation also makes for a great afternoon snack!

What You Need To Make Healthy Blueberry Donuts

Oat Flour – You can make oat flour by taking dry rolled oats and blending them until you achieve a flour-like consistency. There is also always the option to buy already ground oat flour at the store, but I find making it myself to be much cheaper and super easy. If you make the oat flour yourself, be sure to blend it until no large oat pieces remain. We don’t want chunks of rolled oats in our donuts, just a nice smooth flour.

Flax Eggs – If you’re not vegan, you can use 1 real egg in place of the flax eggs. Though if you’re looking to make these donuts vegan, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water in a small bowl. Whisk the flaxseed meal and water together, then let it sit for at least 5 minutes or until it thickens. Once the flax “eggs” are thick, you’re free to use them in this recipe.

Non-Dairy Milk – Really any non-dairy milk will work here! I used almond milk which made delicious healthy blueberry donuts. Though you’re free to use any nut, seed, soy, or even cow’s milk you’d like.

Almond Butter – Feel free to use any nut or seed butter you’d like in this recipe. I prefer almond butter because it lends little-to-no almond flavor to these healthy blueberry donuts. Another flavorless nut butter option is cashew butter. Though feel free to use peanut butter, pecan butter, walnut butter, or even sunflower seed butter if you’d like.

Blueberries – I haven’t personally tried this recipe with frozen blueberries. The fresh blueberries bake up perfectly in my opinion, and I just can’t picture the frozen blueberries doing the same. Luckily, blueberry season begins this month so you shouldn’t have any trouble picking up a fresh pint of blueberries next time you’re at the store!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use 1 cup of cow’s milk instead of non-dairy milk in this recipe.
  • Use All-Purpose Flour: Swap out the oat flour for 1 and 1/2 cups of all-purpose flour instead.
  • Not Vegan: Use 1 egg instead of the flax eggs in this recipe.
  • Make it Nut-Free: Use sunflower seed butter instead of almond butter.

Healthy Blueberry Donuts (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

donuts
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These healthy baked blueberry donuts are my favorite vegan spring treat! They’re soft, sweet, and bursting with juicy fresh blueberries. These donuts are light and nutritious, but taste just as goods as the ones you’d pick up at your local bakery. Serve these healthy blueberry donuts warm with a drizzle of blueberry glaze – YUM!

Ingredients

  • 1 1/2 Cups Oat Flour, see Notes

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Baking Powder

  • 1/4 Teaspoon Salt

  • 2 Flax Eggs, see Notes

  • 1 Cup Non-Dairy Milk, see Notes

  • 1/2 Cup Creamy Almond Butter

  • 1/2 Cup Coconut Sugar, see Notes

  • 1 Tablespoons Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

  • 1/2 Cup Fresh Blueberries

  • Flor the blueberry glaze:
  • 1/4 Cup Fresh Blueberries

  • 1 1/2 Cups Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a donut pan.
  • Mix the oat flour, baking soda, baking powder, and salt together in a large bowl.
  • In a separate small bowl, mix together the flax eggs, non-dairy milk, almond butter, coconut sugar, apple cider vinegar, and vanilla extract.
  • Add the wet ingredients into the dry ingredients, then fold in the fresh blueberries
  • Fill your donut pan with batter and bake for 20-25 minutes, then remove from molds and let cool on a wire rack.
  • Add the glaze ingredients to a blender and blend until smooth. Then top cooled donuts with blueberry glaze.

Notes

  • Oat Flour: Make oat flour by grinding rolled oats in a blender until a flour forms.
  • Non-Dairy Milk: I used almond milk, but you can use any non-dairy milk you’d like.
  • Coconut Sugar: You can use white sugar or cane sugar instead.

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More Delicious and Healthy Dessert Recipes