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, oat flour chocolate chip cookies, and gluten-free chocolate chip pumpkin bread.
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. Transfer pancakes to a paper towel lined plate.
- 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.
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.
- 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.
There are so many way 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
Yes, these pancakes can easily be made 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.
Yes, oat flour is a whole grain, thus containing more nutrients. It has more fiber, protein, and minerals compared to regular flour.
Oats are naturally gluten free, but can become contaminated during processing. If you are needing to ensure there are no traces of gluten, you'll need to make sure your oats/oat flour are certified gluten free.
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.
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 flour into measuring cup and level off with a knife or else you could end up with too much and you're batter will be too thick.
- 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 while you're making the pancakes, it may get too thick - if this is the case, add an additional tablespoon of milk.
my son loved these oat pancakes they were fluffier than I even expected and so delicious!
So happy to hear... my kids love these as well!
These look amazing. I love the texture and the beautiful golden color. I'll have to make these this weekend.
My family will love these light, fluffy and fantastic pancakes. Looking forward to trying them.
Wow, these really are fluffy! I didn't know oat flour would work so well when making pancakes but these look incredible. We're a bit pancake family so I'm going to try this out this weekend. Love that they're also made with pantry staples!
Well this just changed the game as far as breakfast goes! My kids loved these pancakes and I'm happy they are on the healthy side. Thank you!
My kids love these too!
Love these easy and healthy oat-flour pancakes. Thanks for sharing.
Enjoyed these for breakfast this morning and started my day off right! Turned out light and delicious and paired perfectly with my morning cup of coffee!
The best gluten free pancakes yet! I love this recipe!
So happy to hear you loved these as much as we do 🙂
I love these oat flour pancakes. they are easy on my stomach