How To Make Oat Flour Pancakes (Easy Trick, Best Results)

Looking for more easy gluten-free breakfast ideas? Oat Flour Pancakes have the taste and texture of fluffy, traditional pancakes, but are made with simple ingredients and adaptable to different diets, such as gluten-free, dairy-free, or vegan. This oat flour pancake recipe uses an easy trick for a fluffy, tender texture – let the batter rest briefly for the best, fluffy results!

Easy Oat Flour Pancake Recipe

When coming up with breakfast recipes for my family, picking naturally gluten-free recipes means making one thing the whole lot of us can enjoy. Oat flour pancakes have a soft, tender texture with a slightly sweet taste we all love!

Plus, they couldn’t be easier to make! Just like these highly-reviewed oat flour bread or other easy gluten-free recipes made with oat flour, GF oat flour pancakes offer a tasty and more affordable alternative to those made all-purpose gluten-free flour blends.

When making pancakes with oat flour you have a couple options. If you have a high-powered blender on hand, such as a Vitamix, it’s quite simple to make your own homemade oat flour before beginning the recipe.

Once you have the oat flour blended, simply add the remaining ingredients, blend, rest, and then cook on a griddle. If you choose to use pre-made oat flour, all the ingredients can be combined in one bowl.

Either way you decide to make these pancakes, they can be adapted for different dietary preferences, such as dairy-free or vegan. Read on more easy tips, including ingredient substitutions, mix-in ideas, and the best way to store, freeze, and reheat.

Ingredient Notes and Substitutions

Unlike flourless oatmeal pancakes, oat flour pancakes are made without banana, meaning no trips to the store for special ingredients. Everything should be stocked and ready, meaning they can be made whenever the fancy strikes!

• Oat flour – For gluten-free pancakes be sure to use certified GF oat flour. You may also make your own flour by placing certified gluten-free oats in a blender and blending into a fine flour. If making your own flour, be sure to use rolled oats versus quick oats, which will not yield a 1-to-1 conversion, meaning 2 cups quick oats does not equal 2 cups oat flour.
• Sweetener – Use honey, pure maple syrup, coconut sugar, or brown sugar. Also, the sugar may be eliminated completely for a sugar-free recipe.
• Milk – Use any preferred milk or non-dairy milk.
• Eggs – Although the eggs help bind the ingredients, the pancakes may also be made egg-free. Replace them with a mashed banana, 1/4 cup unsweetened applesauce, or egg replacer. For more notes on this see, dairy-free and vegan modifications.
• Butter / Oil – I prefer melted butter for added flavor, but this recipe also works well with and equal amount of any preferred oil. Try melted coconut oil, canola oil, avocado oil, or grapeseed oil.

how to make Oat Flour Pancakes

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. If you are not using pre-made oat flour, begin by making the oat flour. Place 2 cups rolled oats in a high-powered blender, such as a Vitamix, and process until it becomes a fluffy, fine powder.
2. To the oat flour, add the remaining dry ingredients – baking powder, cinnamon, and salt. This can be done right in the blender or transfer the ingredients to a bowl and mix.
3. Add in the wet ingredients – milk, eggs, butter or oil, and maple syrup. Blend or stir to combine.
4. At this point you’ll want to let the pancake batter rest for 20 minutes. This allows time for the oats to hydrate and absorb the liquid. The batter will go from thin to thicker upon sitting.
5. Heat a nonstick griddle or large nonstick skillet over medium heat. When hot, grease with oil, coconut oil, or butter, and pour the batter on the griddle. Cook about 2-3 minutes, or until bubbles form. Flip and cook 1-2 minutes on the other side.

Letting the Batter Rest

Resting the batter allows time for the oats to hydrate, absorbing the liquid, and making the batter thicker for cooking. If you cook them straight away you will find they go from thinner and denser to lighter and fluffy pancakes as you cook them.

Can I Make Waffles with this recipe?

With a couple simple adaptations this oat flour pancake recipe can turn into waffles! Simply follow this oat flour waffles recipe, which uses a little more butter (or coconut oil) to achieve a crispy waffle texture.

Dairy-Free and vegan Modification

To make dairy-free, egg-free or vegan pancakes you have a couple easy options! First, replace the milk with your favorite non-dairy option, such as coconut milk, almond milk, or oat milk. In place of the butter use melted coconut oil.

To make oat flour pancakes without eggs, replace them with a mashed banana or 1/4 cup unsweetened applesauce to replace some of the moisture to the batter. The texture may be a little more delicate, but it does not affect the taste.

Another option would be to use an egg-free replacer, such as Neat Egg, Ener-G, or Bob’s Red Mill.

Mix-Ins and Toppings

Top with fresh fruit, gluten-free syrup, maple syrup, blueberry syrup, or use sugar-free syrup.

Any of your favorite pancake mix-ins will work in the batter. Either mix it in the batter or sprinkle it on before flipping. Some suggested mix-ins are:

• fresh or frozen blueberries
• chopped bananas
• chocolate chips
• granola
• shredded coconut

Storing, Freezing, and Reheating

Oat flour pancakes can be stored in the refrigerator or freezer for a quick grab-and-go breakfast. Before wrapping or storing make sure they have cooled completely.

Wrap 2-3 cooled pancakes together in plastic wrap and transfer to a large ziplock bag. Store in the refrigerator for up to a week or frozen up to 3 months.

Reheat gently in the microwave at 50% power until thawed or slightly warmed. Finish heating at full power until hot and serve with desired toppings.

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