Oat Flour Pancakes

This oat flour pancake 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. 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.

And if you love oat flour as much as I do, be sure to try my apple cinnamon oat muffins, gluten-free waffles, chocolate protein banana bread, oat flour chocolate chip cookies, fudgy oat flour brownies, and gluten-free chocolate chip pumpkin bread.

Jump to:

• Ingredients for Oat Flour Pancakes
• How To Make
• Making Your Own Oat Flour
• Expert Tips
• Topping Suggestions
• FAQs
• Storing and Freezing
• More Breakfast Recipes
• Oat Flour Pancakes

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 this or make your own. If needing these pancakes 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.
• COCONUT OIL - For the oil you can use either coconut oil, avocado oil, extra-virgin olive oil, or melted butter.

Clean food tip: I highly recommend organic oat flour. Like most grains, oats are sprayed with glyphosate (an herbicide that’s been linked to increased cancer risk) prior to being harvested.

How To Make

• Make the batter: 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. Let batter rest for 5 minutes to allow the batter to thicken.

• Preheat skillet: 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.

• Cook pancakes: 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.
  
• Repeat until all batter has been used. You will get 10-12 pancakes.

Serve warm and enjoy!

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.

Not only is making it yourself incredibly easy, it's also much less expensive than buying it. 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.

Clean food tip: Most oats are sprayed with glyphosate (an herbicide that has been linked to cancer), so in order to reduce your expose, buying organic is important.

Expert Tips

• Scoop oat flour into measuring cup and don't pack down, or else you will end up with too much.

• 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 by adding shredded zucchini.

Topping Suggestions

There are so many ways to enjoy pancakes! You can enjoy the traditional way with butter and pure maple syrup, or try topping with some of the below:

• Baked or air fried apples.
• Nut butter
• Chia jam
• Coconut whipped cream
• Chopped walnuts or pecans
• Homemade granola

FAQs

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 stick together and place in a freezer safe container. They will stay fresh for up to 3 months.

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