Naturally gluten free and SO easy to make, these oat flour pancakes are a simple breakfast recipe that are perfect for meal prep. They’re freezer friendly, made in one bowl, fluffy and can easily be made vegan.
I know I already have a dozen (literally) pancake recipes on the blog already, but I LOVE pancakes and I just can’t pass up an opportunity for a new recipe! Enter these fluffy oat flour pancakes.
I love making a classic gluten free pancake with GF all purpose flour, but sometimes those fancy gluten free flour blends can get expensive!
Oat flour is one of my favorite flours because it’s so affordable and you can easily make it yourself. It’s perfect in pancakes like these, muffins, blondies, cookies and more.
You don’t need to add any xanthan gum to the batter because the egg does all of the binding and gives the pancakes a lot of fluff.
This recipe is made with of a base of oat flour, egg, non-dairy milk (but you can use any milk), a touch of sugar for sweetness, and some leavening agents to help them rise. Simple, but I promise you’ll love them!
Why you’ll love this recipe
- Naturally gluten free & dairy free
- Freezer friendly
- Made with healthy ingredients
- Vegan friendly
Oat Flour. These oat flour pancakes are made of a base of, you guessed it, oat flour! This makes for super fluffy pancakes that are higher in protein and fiber than most!
Sugar. I used regular white granulated sugar to sweeten these pancakes, but you can use coconut sugar for a refined sugar free option.
Milk. I used almond milk because that’s what I usually have on hand, but any kind of milk will work- dairy or non-dairy.
Egg. Just one egg will help bind the ingredients together and make these pancakes nice and fluffy.
Oil. A little bit of oil adds some fat to the pancakes to keep them nice and moist. You can sub for apple sauce if you prefer.
Baking powder/soda. I love fluffy pancakes, so a generous dose of baking powder and soda will get us there.
How to make oat flour pancakes
In a medium mixing bowl, whisk together the egg, milk, vanilla, vinegar and sugar. Whisk just until the egg is broken up and the color is uniform.
Whisk in all remaining dry ingredients until no (or very few) lumps remain. Be sure to really whisk it well!
Heat a lightly greased skillet over medium heat. I like to just drizzle some oil on top and spread it around with a paper towel.
Once warm (splash with water and if it sizzles, it’s ready), add about 1/3 cup worth of batter. They’re easier to flip when they aren’t too big, so don’t recommend much more than 1/3 cup worth.
Cook on one side until the top starts to look matte and has a few bubbles around the sides.
Flip and cook an additional 1-2 minutes. Repeat until all batter has been used.
Because of the nature of oat flour, the batter can get really thick as it sits, so you may need to add a few tablespoons of milk to the batter as you’re making the last few pancakes.
How to store and freeze
Once prepared, these pancakes will keep in the fridge for about 3 days or in the freezer for 2-3 weeks. Whether from the fridge or freezer, you can reheat them on the stove, in the toaster or in the microwave.
Make them vegan!
To make these pancakes vegan, sub the egg for a flax egg or use your favorite egg replacer. They won’t be quite as fluffy, but they’ll still be delicious!
Feel free to add any mix-ins to the batter! Chocolate chips, blueberries, walnuts, whatever you like!
Make your own oat flour
Making your own oat flour at home is so easy to do. All you’ll need is a bag of quick cooking or rolled (also known as old fashioned) oats and a high speed blender or food processor. You don’t want to use steel cut oats because the texture is too gritty and won’t break down properly.
Just add the oats to the blender or food processor (making sure it’s completely dry) and process until a fine flour forms. This should only take about 30 seconds but it can vary depending on your specific blender.
You want the flour to be pretty fine, so don’t be afraid to let it blend for a while. You may need to use the tamper tool in your blender or scrape down the sides of the food processor to ensure every little bit gets blended.
Then, just transfer it back into a bag or container and it’s good to go! Oat flour will keep for several months at room temperature.
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Gluten Free Oat Flour Pancakes
by: claire cary
- 2 cups oat flour*
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup milk I used almond
- 2 tbsp oil plus more for cooking
- 1 tsp apple cider vinegar
- 1 large egg see notes for vegan
- 2 tbsp sugar any variety will work, I used regular granulated sugar
- 2 tsp vanilla
- ½ tsp cinnamon
- In a medium mixing bowl, whisk together the egg, milk, vanilla, vinegar and sugar.
- Whisk in all remaining ingredients until no (or very few) lumps remain.
- Heat a lightly greased skillet over medium heat.
- Once warm (splash with water and if it sizzles it's ready), add about 1/4 cup worth of batter and spread into an even circle. Cook on one side until the top starts to look matte and has a few bubbles around the sides.
- Flip and cook an additional 1 minute. Repeat until all batter has been used.
- Serve with fresh berries, maple syrup & enjoy!
Brittany Watson says
Fantastic pancakes! I’ve made two recipes (Paleo Vegan Waffles) from Eat with Clarity and they both turned out great. I’m finally happy to have a pancake and waffle recipe that doesn’t come from a box. Can’t wait to try more!
Claire Cary says
Thank you Brittany! Can’t wait to see what else you cook up!
I made this and they were perfect. Really fluffy and tasty. I had tried before to make oatmeal only as flour but it didn’t work at all, so I’m very happy to find out the way. Thank you so much!
Claire Cary says
So happy you enjoyed this recipe!