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+ servings
5 from 8 votes

Gluten Free Oat Flour Pancakes

by: claire cary

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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Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes


  • 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!


To make your own oat flour, just add quick oats or rolled oats to a blender and process until a fine flour forms. Measure the 2 cups worth after the flour has been made.
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! To make a flax egg, combine 1 tbsp of ground flax seeds with 2 1/2 tbsp of water and whisk together. Let sit until thick.
Serving: 2pancakes / Calories: 328kcal / Carbohydrates: 41g / Protein: 9.6g / Fat: 11.7g / Fiber: 3.5g / Sugar: 6g

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