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.
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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!
I love making a classic gluten free pancake with gluten free 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!
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 whole lot of fluff. These gluten free pancakes are made 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.
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 make homemade 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.
Tips & tricks
- 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.
- Feel free to add any mix-ins to the batter! Chocolate chips, blueberries, walnuts, whatever you like!
- 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!
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Gluten Free Oat Flour Pancakes
Ingredients
- 2 cups oat flour*
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 cup non-dairy milk
- 2 tbsp oil (plus more for frying)
- 2 tsp apple cider vinegar
- 1 large egg
- 2 tbsp sugar (any variety will work, I used regular granulated sugar)
- 2 tsp vanilla
- ½ tsp cinnamon
Instructions
- 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 1/3 cup worth of batter. 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.
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