Soft and fluffy oat flour pancakes. This recipe is easy, healthy, and requires simple ingredients. These pancakes are perfect for breakfast or a weekend brunch.
These oat flour pancakes are SO good! They are soft, fluffy, have a rich whole grain and slight nutty flavor thanks to the oat flour. These pancakes are minimally sweetened, packed with whole grains, gluten free, and dairy free friendly. Definitely a pancake recipe you can feel good about eating. Even if you aren't gluten free, you need to try these oat flour pancakes.
Wondering what exactly oat flour is? Oat flour is simply rolled oats that have been ground down into a flour. I love using oat flour for multiple reasons. It's a whole grain, it's gluten-free (naturally, but can become contaminated with gluten during processing, so look for certified gluten free oat flour if you're needing to ensure there is no gluten), and it bakes up almost the same as regular wheat flour. Plus, it also has more fiber, protein, and minerals compared to wheat flour.
Ingredients for Oat Flour Pancakes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes and substitutions.
OAT FLOUR - You can either buy oat flour, or make your own. If needing these to be gluten free, make sure to use certified gluten free oat flour. Oats are naturally gluten free, but can become contaminated during processing.
EGG - Used as a binding agent. To make these vegan, you could replace with a flax egg or a mashed banana.
MILK - Any milk of choice can be used. Since I'm mostly dairy free, I use almond milk.
APPLE CIDER VINEGAR - This reacts with the baking powder to make these nice and fluffy. You can use fresh lemon juice if you don't have apple cider vinegar.
How To Make Oat Flour Pancakes
1. In a large mixing bowl, combine the oat flour, baking powder, and salt. Make a well in the center of the dry ingredients and add in the milk, maple syrup, coconut oil, vanilla, egg, and apple cider vinegar. Whisk the wet ingredients first to break up the egg and then fully mix the wet ingredients in with the dry ingredients.
Note: The batter will be runny. Allow batter to rest for 5 minutes to allow the oat flour to soak up some of the liquid and for the ingredients to meld together (oat flour is very absorbent and batter will thicken as it sits).
2. Heat a large skillet (or griddle) over medium heat. If your pan is not non-stick, lightly grease with avocado oil, extra-virgin olive oil, or butter.
3. Using a ¼ cup measuring cup, fill and scoop batter onto heated skillet forming roughly a 3-4" pancake. Repeat until your skillet is full. Once bubbly and edges are set, flip the pancakes, and cook for an additional 1-2 minutes, or until lightly browned. Transfer pancakes to a paper towel lined plate.
4. Repeat until all batter has been used. You will get 10-12 pancakes.
Serve warm and enjoy these oat flour pancakes!
Making Your Own Oat Flour
When it comes to oat flour, you can either buy or make your own. I highly recommend making your own oat flour.
Not only is making it yourself incredibly easy, it's also much less expensive than buying it. Oat flour is just oats that have been ground down into flour. All you need to do is grab your oats, place them in a high-speed blender, and blend until you have a fine powder.
In addition, it's hard to find certified gluten-free oat flour that is also organic. Oats are naturally gluten free, but can become contaminated during processing. If you can't tolerate small amounts of gluten, or are wanting to fully avoid gluten, you'll need to use certified gluten-free oats/oat flour.
Most oats are sprayed with glyphosate (an herbicide that has been linked to cancer), so in order to reduce your expose to this herbicide, buying organic is extremely important.
Scoop oat flour into measuring cup and don't pack down, or else you will end up with too much oat flour.
Allow batter to rest for 5 minutes before making pancakes. This allows the ingredients to meld together and the oats to soak up some of the liquid.
Oat flour is very absorbent, so it will soak up the liquid in the batter as it sits. If the batter gets too thick as you are making the pancakes, you can add an additional tablespoon or two of milk to thin out the remaining batter.
Try some add-ins like blueberries, raspberries, chocolate chips, sliced bananas, cinnamon, dye-free sprinkles for funfetti pancakes, or sneak in some veggies with some shredded zucchini.
Yes, these oat flour pancakes can easily be vegan by using a plant-based milk and subbing the egg for a flax egg or even a mashed banana.
I have not tested this batter with waffles, however, I believe if you add in 2 additional tablespoons of oil it should work for waffles.
These have a rich whole grain, slightly nutty, and slightly sweet flavor from the oat flour.
They are definitely better for you than pancakes using all-purpose flour/white flour. Oat flour pancakes are made with 100% whole grains and these are minimally sweetened with natural sugar. Pending the toppings you choose, this recipe is a good choice for pancakes.
Oat flour is a whole grain, hearty, and has more flavor than all-purpose flour. In addition, it's gluten free and contains more nutrients than all-purpose flour since oats are a whole grain.
Storing and Freezing
Refrigerator: Any leftovers can be stored in an air-tight container in the fridge for up to 5 days. You can reheat by placing in the microwave for 10-15 seconds.
Freezer: These freeze perfectly, so go ahead and make a double batch! Keep pancakes separated by parchment paper so they don't freeze together and place in a freezer safe container for up to 3 months.
More Breakfast Recipes
Oat Flour Pancakes
- 1 Mixing bowl
- 1 skillet or griddle
- In a large bowl, combine the oat flour, baking powder, and salt. Make a well in the center of the dry ingredients and add in the remaining wet ingredients. Whisk the wet ingredients together first and then fully mix the wet ingredients in with the dry ingredients.
- Batter will be runny. Let batter rest for 5 minutes to allow the ingredients to meld and the oats to soak up some of the liquid. The batter should be thin enough that it spreads slowly when poured on the skillet.
- Heat a large skillet (or griddle) over medium heat. If your pan is not non-stick, lightly grease with avocado oil, coconut oil, or butter. Using a ¼ cup measuring cup, scoop batter onto heated skillet forming roughly 3-4" pancakes.
- When batter starts to bubble and edges are set, flip pancakes, and cook for an additional 1-2 minutes, or until cooked through. Remove from skillet and set on a paper towel lined plate. Repeat until all batter has been used.
- Serve immediately. Top with your favorite toppings such as fresh fruit, nut butters, and/or maple syrup. Enjoy!
- Scoop oat flour into measuring cup and don't pack down, or else you will end up with too much oat flour.
- Oat flour is very absorbent, so letting the batter sit allows some of the liquid to get absorbed and to make the batter the right consistency. If batter does not thicken slightly (should be thin enough that it pours easily), you can add an additional tablespoon or two of oat flour.
- As batter continues to sit as you're making the pancakes, it may get too thick - if this is the case, add an additional tablespoon of milk to the end of the batter.