Oat Flour Pancakes
This Oat Flour Pancakes recipe is perfect to start off your day. These simple and healthy pancakes are made with oat flour and can be topped with fresh fruit or a drizzle of maple syrup. They are ready in just 15 minutes and are gluten-free and dairy-free!
Fluffy pancakes with oat flour
I really can’t think of anything better than waking up on the weekend and whipping up a batch of delicious and fluffy pancakes.
And while I do love pancakes made with more traditional flour, sometimes it’s nice to mix things up and make a batch of pancakes that are a little more hearty, filling and packed with good-for-you whole grain oats that will not only keep you feeling full, but will also give you a boost in fibre.
What is oat flour?
Oat flour is a whole-grain flour made by grinding up oats. It has a nutty flavour and is a great gluten-free alternative to using wheat flour for pancakes. (Just make sure to use gluten-free certified oats.)
You can easily make oat flour at home by blending quick oats or rolled oats in a food processor or blender, or you can buy pre-packaged oat flour at the grocery store.
I personally prefer to make my own oat flour at home. It’s easy to make and I always have oats on hand in my pantry. Plus store-bought oat flour tends to be more expensive than just buying oats.
Why you’ll love these pancakes
- Packed with whole grains. My favourite thing about making pancakes with oat flour is that they are packed with healthy whole grains that will leave you feeling full and satisfied, similar to eating oatmeal for breakfast.
- The perfect alternative to wheat flour. While there are many different alternatives, like almond flour that you can use to replace wheat flour, oat flour is a great gluten-free alternative that is still packed with healthy whole grains.
- Easy to make. Oat flour and these oat pancakes are both really easy to make right at home!
Oat flour pancakes ingredients
- Oats: you’ll need oats to turn into oat flour! You can use either quick oats or rolled oats to make oat flour. I wouldn’t recommend using steel-cut oats.
- Baking powder: this is what will help the pancakes rise and become light and fluffy.
- Salt: just a pinch of salt to balance out the flavour in the pancakes and help bring out the nutty flavour of the oats.
- Sugar: this is an optional ingredient you can add if you like your pancakes slightly sweet. I
- Almond milk: you can use any type of dairy or non-dairy milk in this recipe like oat milk or coconut milk.
- Lemon juice: this is added to the wet ingredients and helps give the pancakes a little more “lift.” you can also use apple cider vinegar or white vinegar instead.
- Eggs: this will help bind the pancakes together.
- Coconut oil: you can also use butter or any neutral-tasting oil if you prefer.
- Vanilla extract: optional, but adds some tasty flavour to the pancakes!
How to make oat flour
Add some quick oats or rolled oats to a food processor or high-speed blender and blend until the oats turn into a fine powder. This should take about 1-3 minutes.
Tip: quick oats will be easier to blend than rolled oats since they are already smaller pieces.
How to make oat flour pancakes
Mix the oat flour, baking powder and salt together in a large mixing bowl. In another mixing bowl, whisk together the eggs, almond milk, lemon juice, coconut oil and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and gently mix together until combined. Don’t overmix the batter, it’s ok if there are a few small clumps.
Heat a large skillet or a griddle on medium heat with coconut oil then pour a scoop of the pancake batter into the pan. Let cook for 2-3 minutes until little bubbles start to form. Then flip the pancake over and cook for another 1-2 minutes. Serve right away while still hot!
Pancake add-in ideas
I’m always a fan of classic “plain” pancakes topped with maple syrup, but if you just love adding fillings and add-ins to your pancakes you can go right ahead! Here are some great add-in ideas you can add to these oatmeal pancakes:
- Chocolate chips
- Sliced bananas
- Cocoa powder (make them chocolate pancakes)
- Nutella (stir in 2-3 tbsp into the batter)
- Peanut butter (stir in 2-3 tbsp into the batter)
How to store and reheat leftover oat pancakes
Fridge: store leftover pancakes in a sealed container in the fridge for up to 3 days. To reheat the pancakes add them to a pan with some oil on medium-high heat and cook for 1 minute on each side. You can also reheat these pancakes in the microwave or in a toaster.
Freezer: place the pancakes spread out on a baking sheet lined with parchment paper and place them in the freezer for 1-2 hours until frozen. Then transfer the pancakes to a freezer bag or freezer-safe container and freeze for 2-3 months. To reheat place the frozen pancakes directly in the toaster or toaster oven and toast until warmed through.
Tips for making perfect pancakes
- Don’t overmix the batter. Overmixing can pop any air bubbles in the pancake batter and lead to denser pancakes with a mushier texture. It’s ok if there are a few small clumps in the batter. Just gently fold the ingredients together.
- If the batter is too thick, simply add some almond milk one tablespoon at a time until the batter thins out slightly.
- If the batter is too thin, let the batter sit for a couple of minutes and it will thicken on its own.
- Cook the pancakes on medium heat. If you cook the pancakes on high heat, the outside of the pancakes will cook too fast and the inside of the pancakes will be uncooked.
- Wait for bubbles to form before flipping. This is the sign your pancakes are ready to be flipped! If you flip too soon, the pancake batter will spread everywhere.
Frequently asked questions
Yes! Oat flour is a wonderful substitute for all-purpose flour if you are looking for a healthy gluten-free alternative. Keep in mind oat flour is a little more dense and nutty than all-purpose flour, so it will slightly different taste and texture.
Oat pancakes are definitely a great healthier alternative to traditional pancakes. Oat flour is packed with whole grains and fibre, so it will keep you feeling full and satisfied.
You can buy oat flour at most grocery stores in the health section and at specialty grocery stores that carry health-food products. But you can also just make homemade oat flour by grinding up oats in a food processor or blender.
This will depend on what you consider “healthy,” but oat flour is definitely one of the healthiest flours you can use.
Oat pancakes made with bananas in the batter can end up a little mushy, which is why this recipe isn’t made with bananas. These oat flour pancakes are light and fluffy!
Yes, however, the pancakes won’t be as fluffy if you make them in a blender and the texture will be a bit denser. That being said, if you choose to make these in a blender just add all the ingredients to a blender and blend until smooth.
More pancake recipes you’ll love
- Vanilla Buckwheat Pancakes
- Coconut Flour Pancakes
- Vegan Oatmeal Pancakes
- Fluffy Almond Flour Pancakes
- Lemon Poppy Seed Pancakes
If you tried these Oat Flour Pancakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Oat flour pancakes are easy to make and packed with fibre for a hearty and delicious breakfast!
- Add the oats to a food processor and blend until it turns into flour.
- Mix the oat flour, baking powder, salt and sugar together in a bowl.
- In a separate bowl, mix the almond milk, eggs, lemon juice, coconut oil and vanilla extract together.
- Mix the wet and dry ingredients together just until everything is incorporated.
- Heat some oil in a large pan on medium heat then pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form, then flip and cook for 2 minutes on the other side.
- Serve with maple syrup, fruit or any toppings you love.
Don’t overmix the batter. Overmixing can pop any air bubbles in the pancake batter and lead to denser pancakes with a mushier texture.
If the batter is too thick, simply add some almond milk one tablespoon at a time until the batter thins out slightly.
If the batter is too thin, let the batter sit for a couple of minutes and it will thicken on its own.
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 3g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
Keywords: oat flour pancakes, pancakes with oat flour, pancakes with oats, oatmeal pancakes