Making oat flour pancakes is an easy and delicious way to add fiber and nutrients to our diet. Especially if you are gluten-free and/or dairy-free, or are simply looking for a healthier alternative to a family favorite recipe. I guarantee you that once you learn to make these oat-flour pancakes, they will be a weekly staple in your home.
How to Make oat flour pancakes
*This post contains affiliate links. Click here for more info.
Pancakes are a staple in our home, and of course, our kids love them! Whether we have them for breakfast or dinner after a late soccer practice, they are always a hit.
That said, because they are such an integral part of our diet, I want to ensure they are the most nutritious, healthy, and satisfying as possible. And that is where these oat-flour pancakes come in.
With only eight basic ingredients, this oat pancake recipe is simple and fast. Simply mix all the ingredients by hand in a bowl, whisk them together, and about 1/3 of the batter to a medium-heat oiled pan… and VOILA! Healthy and nutritious pancakes in minutes!
*Printable recipe below!
Oat Pancakes Ingredient List & Substitutions
Making oat pancakes at home is simple, and the basic recipe requires only eight ingredients, all of which you will likely find in your pantry. With that said, depending on your diet and preference, there are some substitutions and suggestions below you might want to look at.
As always, try your best to use organic ingredients whenever possible.
Oat flour: For this recipe, you can use pre-ground oat flour (Bob’s Red Mill Whole Grain Oat Flour is a great option), or you can make your own using oat groats or rolled oats by running them through a Nutribullet, a blender, or a food processor. We buy our organic oats in bulk from Azure Standard and grind it ourselves.
Egg: This recipe calls for one large egg (as always, try to stick to organic, free-range).
Oil: I opt for avocado oil for the oil component of these oat pancakes, but any neutral or light-tasting oil will do. Other alternatives are butter, coconut oil, or light olive oil. I am not a big fan of Canola, but if that’s what you have on hand, feel free to use it.
Baking powder: For baking powder, I always opt for an aluminum-free brand such as Rumford.
Milk: I like to use raw cow’s milk for the milk components, but if you are dairy-free, almond milk and coconut milk work great for this recipe.
Maple syrup: For a touch of sweetness, add a splash of your favorite sweetener. We like maple syrup or raw honey, but you can use your own.
Salt: Last but not least, a pinch of salt. Any salt will do, of course. I, as always, use Redmond’s Real Salt, as it is unrefined, contains 60+ minerals, and is mined and packaged in the USA.
NOTE: Printable recipe below.
Oat Flour Pancakes Steps
Oat Flour Pancake Printable Recipe
The Best Oat Flour Pancakes Recipe (Gluten-Free, Dairy-Free)
Oat Flour Pancakes
- If you make your oat flour, place one cup of oat groats or rolled oats on a Nutribullet, food processor, or blender and blend until it reaches a flour-like texture.
- Place all dry ingredients in a bowl (oat flour, baking powder, and salt) and whisk to combine.
- Add the rest of the ingredients (egg, milk, oil, maple syrup, and vanilla extract) to the same bowl, and mix well.
- To a medium heat pan (I like cast iron), add a splash of the oil of your choice (butter, avocado oil, coconut oil), and pour about 1/3 of the mixture into the center of the pan.
- Wait a few minutes, and once you see small bubbles form on the batter, flip it to the other side using a spatula. Let cook on the opposite side for about 2-3 minutes.
- Serve warm with maple syrup and/or your favorite pancake toppings (e.g., berries, bananas, nuts, etc.).
- Servings: This recipe makes about 3-4 pancakes, depending on the size. Typically, it’s good enough for two people. Although, depending on your appetite, you can eat all of them (I’ve done it).
- Oat pancake batter troubleshooting: The more you let this mixture sit, the more viscous it will become because the oats will start to absorb the liquid. The batter should look like a traditional pancake batter, not too runny or thick. If you feel it is too thin, add a splash of milk, and if you feel it is way too runny, add a bit more oat flour.
- Storage: Once cooled to room temperature, place the oat pancakes in an air-tight container and store it in the fridge for up to 3 days. You can also store these pancakes long-term in the freezer for months. Simply, wrap them in parchment paper to prevent freeze burn, and put them in a zip-lock bag, and the freezer.
- Thawing & Reheating: You can thaw them overnight in the fridge, or the way we do it in our home is simple to take it straight out of the freezer, microwave it for 1 minute, and give it a few minutes in our toaster over to help it regain some crunch.