Enjoy this fluffy oat flour pancake recipe made from whole grains. These healthy pancakes are wheat free, refined sugar free and are made with simple ingredients. Easy to make, nutritious, and perfect for food prep.
You can also try these gluten-free banana protein muffins and oat flour cookies if you're looking for more ways to use oat flour.
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"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!" ~ Ned
Why You'll Love These Oat Flour Pancakes
- Whole grains - You won't find any refined flours here. These healthy oat flour pancakes use just oat flour, packing in the whole grains and keeping them gluten free.
- Soft and fluffy - Seriously, thanks for a secret ingredient (apple cider vinegar) you get a light and fluffy pancake you'd expect with wheat flour/gluten containing pancakes.
- Meal prep friendly - As a busy mom, meal prep is a must. And if you're with me, then you definitely need to make a double (or even triple) batch and freeze them. They stay fresh in the freezer for months. My chocolate protein pancakes are another great meal prep friendly pancake recipe.
- Dietary needs - These gluten-free oat pancakes are naturally gluten free, dairy free friendly, and can even be made vegan.
These oat flour pancakes are so good and so easy to make! They are soft, fluffy, have a rich whole-grain and slight nutty flavor and are naturally sweetened. Definitely a pancake recipe you can feel good about eating. Even if you aren't gluten free, you need to try these.
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Ingredient Notes
- Oat flour - You can either buy this or make your own oat flour from scratch. If needing these pancakes to be gluten free, make sure to use certified gluten-free oat flour. Even though oats are naturally gluten free, they can become contaminated during processing.
- Milk - Any milk of choice can be used. Since I'm mostly dairy free, I use almond milk. If using a dairy-free milk, make sure it's plain and unsweetened.
- Apple cider vinegar - This reacts with the baking powder to help make these nice and fluffy. Fresh lemon juice works well, too. I promise you won't taste it.
- Coconut oil - For the oil you can use either melted coconut oil, avocado oil, extra-virgin olive oil, or melted butter.
A complete list of ingredients and amounts can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
💚Clean food tip: Look for organic oats when possible. Most conventional oats are sprayed with glyphosate, a common herbicide, so organic helps reduce exposure.
Substitutions and Add-ins
- To make these vegan, replace the egg with a flax egg or a mashed banana.
- For dairy-free oat flour pancakes, use your favorite unsweetened/plain dairy-free milk (since I'm mostly dairy free, I use Malk - it's a clean alternative to cow's milk).
- Throw in some mini chocolate chips (regular works too) into the batter for chocolate chip pancakes. Chocolate is always a good idea... especially in healthy pumpkin chocolate chip bread.
- And if fruit is more your thing, add some sliced blueberries, chopped strawberries, or any of your favorite chopped fruit.
- Some dye-free sprinkles for funfetti pancakes are also a fun option for kids!
How To Make
Step 1: To a large mixing bowl, add the dry ingredients (oat flour, baking powder, and salt).
Step 2: Mix the dry ingredients together and make a well in the center. Add the remaining wet ingredients and whisk together.
Step 3: After mixing the wet ingredients, combine them full with the dry ingredients. Allow batter to rest for 5 minutes before making the pancakes.
Step 4: Using a ¼ cup measuring cup, fill and scoop batter onto heated skillet/pan forming roughly 3-4" pancakes. Once bubbly and edges are set, flip the pancakes, and cook for an additional 1-2 minutes, or until lightly browned.
The batter will be runny. Let batter rest for 5 minutes to allow the oat flour to absorb some of the moisture, helping to create soft and fluffy pancakes.
How to Make Oat Flour From Oats
While you can buy oat flour, I highly recommend you make oat flour yourself. It's quick, affordable, and all you need is a blender.
To make oat flour: Grab your oats, place them in a high-speed blender, and blend until you have a fine, powdery flour. For more details, including tips and tricks when using oat flour, check out my how to make oat flour post.
And while you can use both rolled oats and quick cooking oats to make oat flour, I recommend rolled oats as they are less processed. Just don't use steel cut oats (they are too coarse and won't blend as well).
If you're wondering how to make oat flour gluten free, choose certified gluten free oats since regular oats can become contaminated during processing.
Clean food tip: Look for organic oats when possible. Most conventional oats are sprayed with glyphosate, a common herbicide, so organic helps reduce exposure.
Tips for the Best Oat Flour Pancakes
- Scoop and level oat flour into the measuring cup, or you'll end up with too much oat flour.
- Allow batter to rest for 5 minutes before making pancakes. Oat flour absorbs moisture as it sits. Letting the batter rest so it can hydrate and thicken will result in irresistible fluffy pancakes.
- If the batter ends up too thick as you are making the pancakes, add an additional tablespoon or two of milk to slightly thin remaining batter.
- Cook over medium heat. If the griddle/skillet is too hot they will brown too fast without cooking through.
Serving and Topping Ideas
There are so many ways to enjoy these gluten-free oat pancakes. Serve alongside an easy dairy-free frittata or quiche with sweet potato crust.
As far as topping go, you can enjoy the old-fashioned way with butter and pure maple syrup, or try topping with some of the below:
- Baked or air fried apples
- A drizzle of nut butter
- A dollop of berry chia jam and or coconut whipped cream
- Chopped walnuts or pecans
- Homemade honey granola (I love a good crunchy topping on my pancakes)
Recipe FAQs
Yes, oat flour 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.
Yes, waffles need a little extra oil for the crispy edges. Just add 2 additional tablespoons of oil to the batter and use for waffles.
If the batter is too thin, let it rest for an additional 5 minutes. Oat flour absorbs liquid as it sits. If it's still too thin, add additional oat flour to thicken. If the batter is too thick, add an additional tablespoon, or two, or milk to thin.
Oat flour pancakes are made with oat flour, which is made from oats. While oats are naturally gluten free, they can become contaminated during processing. If needing to ensure there is no gluten, use certified gluten-free oat flour.
Storing and Freezing
To store: Leftovers should be stored in an air-tight container in the fridge for up to 5 days. Reheat by placing in the microwave for 10-15 seconds.
To freeze: Meal prep oat pancakes? Yes, please! These freeze perfectly so go ahead and make a double (or triple) batch. Your future self will thank you!
Place pancakes in a freezer safe container and keep separated by parchment paper so they don't stick together. They will stay good in the freezer for up to 3 months. Reheat in the microwave.
More Recipes with Oat Flour
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Oat Flour Pancakes
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Equipment
- 1 Mixing bowl
- 1 skillet or griddle
Ingredients
Instructions
- 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 oat flour 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, butter, and pure maple syrup.
Notes
- 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 (thick, but pourable and should hold it's shape when it hits the skillet), resulting in fluffy pancakes. If batter does not thicken enough, 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 or two of milk.
Nutrition
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Bill scooter says
can you add blueberries?
Sara says
Absolutely! I have added blueberries (fresh work best, but frozen work too) and chocolate chips to this recipe. Both work great!
nancy says
I love these oat flour pancakes. they are easy on my stomach
Holley says
The best gluten free pancakes yet! I love this recipe!
Sara says
So happy to hear you loved these as much as we do 🙂
Sara Welch says
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!
Kushigalu says
Love these easy and healthy oat-flour pancakes. Thanks for sharing.
Ned says
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!
Sara says
My kids love these too!
Aimee Mars says
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!
Kathleen says
My family will love these light, fluffy and fantastic pancakes. Looking forward to trying them.
Beth says
These look amazing. I love the texture and the beautiful golden color. I'll have to make these this weekend.
Claudia Lamascolo says
my son loved these oat pancakes they were fluffier than I even expected and so delicious!
Sara says
So happy to hear... my kids love these as well!
Beverly says
Made these into a baked pancake. Greased pie plate. Baked 20 minutes at 350. White vinegar, didn't have apv as we're traveling in rv.
Served with sausage patty and homemade blackberry jam.
Very good.
Sara says
Thanks for sharing, Beverly! Love that this worked as a baked pancake and that homemade blackberry jam sounds delightful!