Oat Flour Pancakes

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! Try my chickpea flour pancakes or classic gluten free waffles next!

Why you’ll love this recipe

• Naturally gluten free & dairy free
• Freezer friendly
• Made with healthy, pantry staple ingredients
• Vegan friendly

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. I love topping with berries, baked bananas or my maple air fryer apples and serving alongside a golden milk latte!

Key ingredients

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. To make these pancakes vegan, sub the eggs for two flax eggs or use your favorite egg replacer. They won’t be quite as fluffy, but they’ll still be delicious!

To make one flax egg, combine 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water and whisk together. So for two you need 2 tablespoons of ground flax with 5 tablespoons of water.

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.

DIY 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.

Try these next!

• Blender Banana Pancakes
• Almond Flour Pancakes
• Buckwheat Pancakes
• Sheet Pan Pancakes
• Cinnamon Roll Pancakes

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