Oat flour pancakes are the perfect healthy choice for a hearty, nutritious breakfast for the weekend or weekday! No banana needed for these fluffy, delicious pancakes! Made with oat milk, gluten free whole grains and a few other simple ingredients. Breakfast is on the table so quick, in just 15 minutes!
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Why This Recipe Works:
- These oat flour pancakes are full of fiber, filling and won’t leave you hungry mid-morning! Similar to protein overnight oatmeal or protein baked oatmeal, this recipe is is made with wholesome, whole grain ingredients to keep you going.
- Oatmeal flour pancakes are a great alternative if you are looking for a swap for all-purpose flour in baking. It works incredibly well in some of my favorite recipes. Even no bake recipes like chickpea cookie dough get great flavor and texture from oat flour.
- Oatmeal pancakes are incredibly cheap to make! By making your own at home you can save money on buying store bought.
- If you have dietary restrictions and are looking for the best dairy free pancake, look no more! This recipe is non dairy and can be made vegan, gluten free and also is great for wfpb and weight watchers (ww).
- Kids, babies, even teens and adult love this recipe! Adding on customizable toppings gives everyone their favorite choice for breakfast for dinner during the week!
- These make 5-inch pancakes but you can make them smaller silver dollar pancakes. Cut them up and they are great for baby-led weaning.
- Oat milk pancakes are easy to make ahead and freeze. This recipe makes pancakes a weekday staple, not just for Saturday and Sunday mornings!
Ingredients You Need:
Making these from scratch is much easier than it sounds! Head to your pantry and fridge and grab these items:
- Oat flour: Make your own using gluten-free old fashioned rolled oats (Quaker or Bob’s Red Mill Gluten Free are great) or purchase store bought. Do not use instant oats or steel cut oats.
- Eggs: May substitute for two flax or chia eggs or applesauce for vegan pancakes.
- Non dairy milk: Oat milk, almond milk or coconut milk will all work in this recipe. Regular milk and even buttermilk will work if you do not need these to be dairy free.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
How to Make Oat Flour at Home
To start, if you choose to make your own, it is super simple (and cheaper!) to make at home! All you need are gluten free oats and a food processor, Vitamix or Thermomix.
The most important thing is to make sure you grind it up thoroughly. Most store bought oat flours are pretty fine and while it’s hard to get the same consistency, you can definitely get close!
Pulse the oats in the food processor in 10 second increments until it stacks up the side.
Add two eggs to a large bowl and whisk until beaten well. Add in oatmeal flour, remaining dry and wet ingredients.
Get your griddle nice and hot! Medium heat works well to cook these, but there won’t brown if the griddle isn’t hot enough!
Spoon ¼ cup of the batter onto heated griddle, cast iron pan, or pancake maker sprayed with coconut oil spray. Allow the pancake to cook until you see bubbles and the sides appear to set. Flip and cook for an additional minute.
Tips for Success
- Make the pancakes soon after you make the batter. Leaving the batter for too long or in the fridge overnight will cause the oats to soak up the liquid.
- If the batter appears too thick add in more liquid.
- Thin batter? Allow it to sit for just a few minutes before cooking.
- Allow griddle to heat to medium heat then turn down to medium low for best cooking results.
- Add an additional 2 tablespoon coconut oil to batter to make waffles.
- If your oat flour pancakes are not fluffy, try adding in 2 teaspoon apple cider vinegar or 1 teaspoon baking soda for fluffier pancakes.
- You can easily double or triple the batch to make a huge stack of pancakes to freeze for later use.
- Topping ideas: Top with maple syrup, butter and confectioner’s sugar for a traditional topping or opt for blueberries, apple, strawberries, Greek yogurt, honey, chocolate chips, peanut butter or even frozen fruit!
Storage Tips
- Freezer Instructions: Allow pancakes to completely cool then place on a cookie sheet lined with parchment paper. Freeze until fully frozen then store in a freezer safe container.
- Make-Ahead Instructions: This recipe may be made ahead and pancakes can be stored in the refrigerator for 3-5 days or frozen.
- Reheating: Reheat using a toaster or toaster oven. You may reheat in the microwave, but they may become less crispy on the edges.
FAQs
Yes, this swap can be made when making pancakes. The texture of oat flour is more like whole wheat though so it is not necessarily a one-to-one swap. You may need to add more oat flour depending on the consistency you are looking to achieve.
Begin with adding in an additional ½ cup of oat flour made for thin, diner style pancakes. To make fluffier, pancakes, add in apple cider vinegar and/or baking soda.
Yes! They are super easy to make. Add in an additional 2 tablespoon coconut oil and cook on a waffle iron for approximately 5 minutes or until there is no more steam coming out of the waffle iron.
This will depend on your personal preference. Oat, quinoa, bran, spelt, rice, tapioca, millet, coconut, chickpea, whole wheat cornmeal are all excellent choices of flour for whole grain pancakes.
Healthline wrote a great article about the best healthy flours for baking that may be a great resource for you!
This mix can be made ahead by combining the dry ingredients and storing them in an airtight container. Mix with wet ingredients when you are ready to cook.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Oat Flour Pancakes
Ingredients
- 1 ½ to 1 ¾ cups oat flour
- 1 tablespoon coconut sugar
- ⅓ teaspoon cinnamon
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 2 eggs sub a 2 flax eggs for vegan
- 1 cup oat milk
- 2 tablespoon coconut oil may sub for butter if using dairy
- ¾ teaspoon vanilla extract
- ¼ cup chocolate chips blueberries, strawberries or any other fixins you want to add!
Instructions
- Preheat griddle to medium heat. Once heated, turn down to medium low.
- Add two eggs to a large bowl and whisk until beaten well. Add in oatmeal flour, remaining dry and wet ingredients. Batter will appear slightly lumpy which is OK. If batter appears too thin, allow to sit for 3 minutes to thicken. If the batter is too thick, thin with a little milk.
- Spray griddle with coconut oil spray. Spoon ¼ cup batter onto heated griddle making pancakes that are about 5 inches wide.
- Cook pancake until you see bubbles and the sides appear to set. Flip and cook for one more minute.
Notes
- Make the pancakes soon after you make the batter. Leaving the batter for too long or in the fridge overnight will cause the oats to soak up the liquid.
- If the batter appears too thick add in more liquid.
- Thin batter? Allow it to sit for just a few minutes before cooking.
- Allow griddle to heat to medium heat then turn down to medium low for best cooking results.
- Add an additional 2 tablespoon coconut oil to batter to make waffles.
- If your pancakes are not fluffy, try adding in 2 teaspoon apple cider vinegar or 1 teaspoon baking soda for fluffier pancakes.
- You can easily double or triple the batch to make a huge stack of pancakes to freeze for later use.
- Topping ideas: Top with maple syrup, butter and confectioner’s sugar for a traditional topping or opt for blueberries, apple, strawberries, Greek yogurt, honey, chocolate chips, peanut butter or even frozen fruit!
- Freezer Instructions: Allow pancakes to completely cool then place on a cookie sheet lined with parchment paper. Freeze until fully frozen then store in a freezer safe container.
- Make-Ahead Instructions: This recipe may be made ahead and pancakes can be stored in the refrigerator for 3-5 days or frozen.
- Reheating: Reheat using a toaster or toaster oven. You may reheat in the microwave, but they may become less crispy on the edges.
Katie
I don’t see any oat milk in the actual recipe. How much do you add? Thanks
mommafitpgh@gmail.com
It’s one cup of oat milk. The recipe has been updated. Thanks!
Rachael
Hey!
I just made these pancakes for the first time and the recipe (followed exactly) produced a gritty, far too thick, batter. It would not have worked had I cooked the batter as it was so I added 1 mashed banana, 1 (additional) egg, and 1/4 cup of oat milk.
Even with these additions the batter was super super thick, but the pancakes did turn out okay.
I would recommend these additions to anyone who tries this recipe themselves.
mommafitpgh@gmail.com
Glad you tried the recipe! You definitely have to make sure that the oats are ground up SUPER fine. I’ve tried it in the past and found it to be too thick if I didn’t have the oat flour super fine. Also – adding in more oat milk always works for me when I find the batter is too thick.