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Easy Vegan Gluten Free Oat Flour Pancakes

Tired of hard as a rock inedible gluten free pancakes? If so this recipe is for you! These Vegan Gluten Free Oat Flour Pancakes are perfectly soft, fluffy and they just happen to be great for anyone suffering with uterine fibroids!

Here is a super easy gluten free pancake recipe that ACTUALLY tastes good. These pancakes come out super fluffy and soft! You probably already have all the ingredients you need in your kitchen to make these RIGHT NOW! This recipe is featured in my latest cookbook called END FIBROIDS Recipe Guide + Meal Plan. I created this book to go along with The End Fibroids Program over at to help women that suffer with uterine fibroids. I'm super excited to share this book because I know first hand how important food is when it comes to health. Food is your medicine and often times people give up on their health journey because they can't enjoy food. My goal was to make eating and cooking a joy for women suffering with fibroids to help them meet their health goals faster.

The book features 30 recipes that help accelerate fibroid elimination naturally and although every recipe from the book was created with women that suffer with fibroids in mind, the recipes so delicious that ANY and EVERYONE can benefit from them. These Oat Flour Pancakes are one of my favorite recipes from the book and everyone that has tried them loves them so I decided to share the recipe here. If you are interested in getting a copy of the book you can find it exclusively on The DeTox Now.

Here's what you need to make pancakes:

Dry ingredients

  • 1-1/2 cups of oat flour

  • 1/2 tsp of ground cinnamon

  • 2 tbs of baking powder

  • 1/4 tsp of baking soda

  • 1/8 tsp of Pink Himalayan salt

Wet Ingredients

  • 1 cup of oat milk

  • 2 tsp of vanilla extract

  • 2-3 tbs of coconut nectar or date syrup

  • 1 tbs of apple cider vinegar

Additional ingredients

  • 1 cup of fresh fruit

  • date syrup for topping


  1. Start by adding the dry ingredients to a medium size bowl and mix until everything is combined.

  2. In a separate bowl combine the wet ingredients and mix well. Now pour the wet ingredients into the bowl with the dry ingredients and stir until everything is combined you will notice (the batter bubble and rise).

  3. Place non-stick skillet over medium low heat and use a tiny bit of oil. Preferably spray oil to make sure the bottom of the pan is glossy but not oily.

  4. Now use an ice cream scoop or ladle to pour the batter into the pan.

  5. Cook for about 2 minutes on each side.

  6. Once the pancakes are done top them with fresh fruit and date syrup or coconut nectar.

Notes: These oat flour pancakes are so easy to make and incredibly versatile. You can add berries or nuts to your batter or even swap out sweeteners like coconut sugar, coconut nectar and date syrup. When making these pancakes, you will notice that the uncooked batter is slightly bitter to taste. Don't worry, the cooked pancakes will be just fine. You may also notice that the batter bubbles and thickens after adding the liquid ingredients. That is perfectly normal and happens because we use baking powder, baking soda and apple cider vinegar to help make them light and fluffy. Be sure to use the batter immediately as it will continue to thicken as it sits.

Freezer Friendly Recipe: You can store the cooked pancakes in the freezer and warm them up in your toaster whenever you're ready to eat them.</