Gluten Free Oat Flour Pancakes
How to Make Oat Flour Pancakes in Under 30 Minutes
For a quick and easy gluten free breakfast option, give these fluffy oat flour pancakes a try! Served with a drizzle of syrup and your favorite fresh fruit—maybe also a dash of whipped cream—they’re a sweet and satisfying way to start any day. Plus, you can have them cooked and ready to eat in under 30 minutes! I’ll show you how to make healthy pancakes with oats, milk, eggs, baking powder, and just a few seasonings.
Sure, a premade pancake mix offers a faster and simpler just-add-water option. But this 7-ingredient blender batter is too easy not to try! Not only do homemade oat flour pancakes give you a gluten free option, but they’re also a whole grain option—offering the nutritious complex carbs and fiber contained in rolled oats. And, honestly, these turned out way fluffier and more voluminous than any boxed pancake mix!
Because you only need a few ingredients, this is also an excellent budget-friendly healthy breakfast. You probably already have most or all of the ingredients on-hand at home! No oat flour in the pantry? No problem. If you’ve got rolled oats (or even quick oats), simply blend them into a flour first and, voila—DIY oat flour on a budget.
Whether you’ve got a house full of pancake lovers or you’re a pancake lover yourself, these oat flour pancakes offer a nutritious, filling, and tasty breakfast. Rather than leaving you hungry an hour later, they’ll fuel you through the morning! A great option that you can whip up for little ones and for yourself. Plus, everyone can customize their healthy oat pancakes with as many (or few) of their favorite toppings as they like.
Oat Flour Pancakes Ingredients
- Oat flour, store-bought or homemade from rolled oats
- Milk of choice
- Baking powder
- Vanilla extract
- Flour: Obviously, these oat flour pancakes are made with oat flour—either store-bought or homemade from rolled oats. But, this recipe will work just as well with all-purpose flour, or even a whole wheat flour if desired.
- Milk: You need some liquid in this batter, but any kind will do. Feel free to use a dairy milk, a nondairy milk, or even just water.
- Eggs: In this recipe, I consider the eggs a must for proper fluffiness and texture! I haven’t personally tried making this batter with any egg substitutes, but you’re welcome to experiment.
- Baking Powder: This leavening agent essential to the pancakes’ fluffiness, but I know many people search for how to make oat flour pancakes without baking powder.
- Option 1: You can generally substitute for baking powder with baking soda at a ratio of 3:1, meaning swap the 2 tsp of baking powder for ⅔ tsp of baking soda.
- Option 2: Separate your egg whites from your yolks and whip them up before incorporating them into your batter This will add some rise and fluffiness!
- Flavorings: I like to use a simple combination of cinnamon, salt, and vanilla, but feel free to get creative and switch things up. You could try pumpkin pie spice, apple pie spice, or even some cocoa powder for chocolate pancakes!
What Kind of Flour is Best for Pancakes?
Generally, all-purpose flour is the go-to flour for homemade pancakes (and baked goods in general). It’s versatile, it’s easy to work with, and it’s the most glutinous—which results in a stretchier, fluffier texture! And, even though this is an oat flour pancakes recipe, you can absolutely use all-purpose flour instead of oat.
Can I Use Oat Flour Instead of Plain Flour?
Of course! Now, this may not be true of all pancake recipes, but I specifically designed and tested this healthy oat pancakes recipe to work with oat flour. Despite being totally gluten free, these pancakes turn out deliciously springy and fluffy! Oat flour itself is a light and fluffy flour which helps, but the eggs and baking powder also give the batter some rise.
How to Make Healthy Pancakes with Oats
Believe it or not, making oat flour pancakes isn’t all that much more complicated than a just-add-water boxed mix. First, if you don’t have or don’t want to buy oat flour, simply toss 2½ cups of rolled oats (or quick cooking) into a blender and blend them up into a fine flour. This is my go-to budget-friendly option to avoid spending money on oat flour!
Next, whisk together all of your ingredients in a large bowl, or go ahead and blend them altogether in your blender. Once smooth, allow your batter to sit for about 10 minutes to thicken. After it’s sat, you’re welcome to add in any desired mix-ins (like chocolate chips, banana slices, etc.), or you can sprinkle them onto each pancake once they’re poured onto the pan.
Then, heat a frying pan over medium heat and add butter or oil for cooking. Scoop the batter and pour it onto the pan, creating whatever size of pancakes you prefer. I used a ¼ cup ice cream scoop to make my fluffy oat flour pancakes a medium size, but I’ve also made this recipe as mini silver dollar pancakes using a 1 Tbsp scoop!
Once poured, turn the heat down to medium-low and allow each pancake to cook for about 1½–2 minutes per side (or about 45-60 seconds per side for silver dollar pancakes). When bubbles start to form and the bottom surface is lightly browned, flip them and continue to cook until done. Repeat until all batches of oatmeal pancakes are ready, then serve warm with your favorite toppings and devour!
To see how this recipe is made—along with the rest of this breakfast bento box—check out my Bento Box Breakfast & Lunch video!
Oat Flour Pancakes Recipe
- 2 cups oat flour or 2 ½ cups rolled oats, blended
- 1 cup milk of choice
- 2 eggs
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp vanilla extract
- oil or butter for cooking
- toppings of choice (syrup, fresh fruit, whipped cream)
- To make homemade oat flour, add rolled oats to a blender and blend to a fine, fluffy texture.
- Blend all ingredients together in blender or a food processor, or whisk together in a large bowl.
- Allow mixture to sit for 10 minutes to thicken. (If you think your batter is too thick or you’d like to stretch it further, just add a splash of milk until you get your desired consistency.)
- Turn the heat to medium-low. Cook until bubbles form and bottom surface is lightly browned, then flip. (Cook about 1½–2 minutes per side for larger pancakes, and about 45-60 seconds on each side for silver dollar.)
- Serve and enjoy with your favorite toppings or mix-ins!
- Yields 8-10 pancakes (using ¼ cup scoop for batter).
308 calories | 9g fat | 46g carbs | 7g fiber | 2g sugars | 13g protein Nutrition provided below for serving of pancakes made with whole milk, excluding optional toppings: