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OAT FLOUR PANCAKES
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Oat Flour Pancakes are naturally gluten-
free and turn out just as fluffy as the
traditional version! You can make them in
just minutes for an easy weekend brunch.
Why You’ll Love Them
These Oat Flour Pancakes taste just as
delicious as the kind made with all-
purpose flour, but this version is naturally
gluten-free when you use certified gluten
free oats or oat flour.
Did you know you can make homemade
oat flour, too? It takes just about 60
seconds to blend rolled oats in your
blender, if you don’t have store-bought oat
flour on hand.
Oatmeal is affordable and accessible,
making this one of my favorite gluten-free
flour options.
P.S. If you have a different gluten-free flour
on hand, try my Almond Flour Pancakes or
Coconut Flour Pancakes, instead.
How to Make Oat Flour
Pancakes
This is an easy one-bowl recipe! Simply
whisk together the ingredients, until the
batter looks smooth.
When working with oat flour, it’s important
to know that the batter will thicken up
as it rests in the bowl. So, the batter may
look very runny for the first pancake, but it
will be thicker by the time you’re ready to
cook the last pancake.
I don’t mind working with the thicker
batter for the last couple of pancakes, but
you can add a teaspoon of water to the
batter if it becomes difficult to work as you
go.
Cook the batter in a greased skillet over
medium-low heat, flipping the pancakes
when you see bubbles starting to form in
the center. It should take 2-3 minutes on
each side, once the skillet is hot.
Pro Tip: Add a splash of water to the pan
to test the heat level. When the water
instantly sizzles as soon as it hits the pan,
it’s time to start cooking your pancakes.
This recipe makes roughly 5 to 6 pancakes,
which feeds 2 adults in my home, so feel
free to double or triple this recipe as
needed!
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Making Baked Pancakes
If you prefer not to stand in the kitchen
flipping individual pancakes, try baking
them instead! Preheat your oven to 350ºF
and line a large baking sheet with
parchment paper.
Let the batter rest 10 minutes after mixing
it together, so it’s not too runny, then use a
1/4 cup to scoop the batter onto the
prepared pan. Bake at 350ºF for 10 to 12
minutes.
I don’t flip the pancakes when I bake them,
but keep in mind that they will not look
like a traditional pancake. They don’t get
golden on both sides, but they do still taste
delicious!
This method is great when you want to
cook the whole batch of pancakes all at
once. However you cook them, I hope this
recipe is a hit!
Substitutions
Need to try a different ingredient? Here’s
my best guess with how other substitutes
may work.
Oat Flour. If you want to use a different
flour, check out my other pancake recipes
first! I may already have a tested option for
you.
Eggs. I’ve succesfully used Bob’s Red Mill
egg substitute powder as a swap for the
egg in this recipe, if you need a vegan
version. I’ve also made Vegan Oat Flour
Pancakes using aquafaba (chickpea
liquid!), if you want to try that.
Olive oil. I use olive oil in this recipe to
keep the batter consistency runny enough
that you can pour it into the pan. You can
use coconut oil or melted butter instead,
but it may cause the batter to thicken up if
you use eggs or maple syrup that are cold
from the fridge. Any other mild-flavored oil
will work here, too.
Maple syrup. This adds a little sweetness
and helps keep the batter the proper
consistency, so if you want a sugar-free
pancake you can try using a sugar-free
syrup, or an additional tablespoon of oil
and water to get a similar consistency.
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4.75 from 4 votes
Oat Flour Pancakes
These oat flour pancakes are naturally gluten-free
and turn out so fluffy! They are the perfect addition to
your weekend brunch, using whole grain oat flour.
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
SERVINGS 2
AUTHOR Megan Gilmore
INGREDIENTS
3/4 cup oat flour (99 grams)
1 large egg (47 grams)
2 tablespoons olive oil (22 grams;
or melted butter or coconut oil*)
2 tablespoons maple syrup (40
grams)
5 tablespoons water (74 grams)
1 teaspoon baking powder (3
grams)
1/2 teaspoon vanilla extract (3
grams)
1/4 teaspoon salt (2 grams)
INSTRUCTIONS
1. In a large bowl, add the oat flour,
egg, oil, maple syrup, water,
baking powder, vanilla, and salt.
Use a whisk to mix it together
smoothly, and let the batter rest
while you prepare the skillet.
2. Grease a skillet over medium-low
heat on the stove. I find that this is
a good starting point for cooking
pancakes, but you may want to
turn it down to low as you cook the
next few pancakes, so they won't
burn. When water sizzles when
you splash a drop on the skillet, it's
time to cook the first pancake. Use
a 1/4 cup to scoop the batter into
the center of the greased skillet.
3. When bubbles form in the center
of the pancake, it should be easy
to slide a spatula under the
pancake and flip it over. Each side
will need to cook for roughly 2 to 3
minutes. Repeat with the
remaining batter until you've
made 5 to 6 small pancakes. (Feel
free to double this recipe if you
need to serve more than 2 people.)
4. Serve warm, with your favorite
toppings. Leftover pancakes can
be stored in an airtight container
in the fridge for up to 3 days.
NOTES
Nutrition information is for half the
batch; this recipe makes roughly 5 to 6
pancakes total. This is automatically
calculated, and is just an estimate and
not a guarantee.
I’ve tested this recipe with Bob’s Red
Mill egg substitute powder instead of
a real egg, and the results were not
bad! I did find that they are a little
more fragile this way, and I needed to
use 1 extra tablespoon of water in this
case.
*I use olive oil in this recipe because it
doesn’t solidify when chilled. If you
use melted butter or coconut oil
instead, the batter may turn out to be
a little thicker if your eggs or maple
syrup are cold from the fridge, so just
keep that in mind.
See tips in the full post for baking
pancakes instead!
NUTRITION
Calories: 400kcal | Carbohydrates: 44g | Protein: 10g
| Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g |
Cholesterol: 93mg | Sodium: 341mg | Potassium:
450mg | Fiber: 3g | Sugar: 13g | Vitamin A: 135IU |
Calcium: 149mg | Iron: 3mg
If you try these Oat Flour Pancakes, please
leave a comment below letting me
know how you like them. And if you make
any modifications, I’d love to hear about
those, too!
Reader Feedback: Do you have any
other recipe requests using oat flour?
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COMMENTS
LYSA INGALSBE
Hi Megan! These are very good! I think they could
use a tiny bit more moisture but all in all they
taste great! Thank you!
R E P LY
CHRISTINE
I thought these pancakes looked and tasted like
traditional pancakes. They are nice and light and
will not leave you feeling heavy like regular
pancakes. My 2 teenagers liked them. That is
saying a lot!
R E P LY
ANNA NEVIN
Another lovely pancake recipe- thank you. They
turned out really well for my weekend breakfast. I
also can’t stop making the coconut flour ones
and the oat and banana ones
R E P LY
