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Oat Flour Pancakes are the perfect weekend breakfast recipe! They're gluten free and vegan, made without eggs, soft, fluffy and oh-so delicious topped with maple syrup.
Now that we know how to make oat flour, I figured it's about time I share these easy Oat Flour Pancakes.
I opted to make them eggless so that all eaters -- those who are vegan/gluten free/dairy free -- can enjoy them. But besides that, these pancakes are everything you want in a pancake recipe. Soft, fluffy pancakes that Miguel has claimed to be his "favorite pancakes" I've ever made. Whoa!
Other pancakes we both adore include my flourless chickpea pancakes, cinnamon chocolate chip pancakes and of course my chia seed pancakes.
Recipe features
- Can be made with rolled oats or store-bought oat flour -- whatever is easier
- Made with 8 simple ingredients that you most likely already have in your pantry/refrigerator
- Made without banana and eggs
- Can easily add your own add-ins should you choose to do so (think: blueberries, strawberries, chocolate chips)
Ingredients:
- Milk - You can use ANY kind of milk -- I opted for almond milk, but my second choice would be oat milk
- Maple syrup - Or sub honey
- Coconut oil - Melted and cooled; I don't recommend using any other kind of oil. Coconut oil is a little bit sweet, so it works great in baked goods and even pancakes
- Vanilla extract - To help sweeten the pancakes without adding any sugar
- Apple cider vinegar - Or substitute lemon juice. You want it to react with the baking powder to create fluffy pancakes.
- Oats or oat flour - Use either rolled oats to make your own oat flour, or store-bought oat flour
- Baking powder - This will help the pancakes rise -- don't skip it!
- Cinnamon - Adds warmth to the flavor profile, though it is an optional ingredient.
Instructions
Step 1: Make the oat flour. If you're using store-bought, you can skip this step. Otherwise, add oats to a blender or food processor and pulse for 30-45 seconds until the oats are a flour-like consistency. For more in-depth instructions, see my post on how to make oat flour.
Step 2: Melt the coconut oil. Melt the coconut oil in the microwave or over the stove, then set it aside and let it come to room temperature before incorporating it with the other ingredients.
Step 3: Stir the ingredients. In medium bowl, stir the oat flour, baking powder and salt together. In a separate large bowl, whisk the milk, maple syrup, cooled coconut oil, vanilla, and vinegar together, then pour the dry ingredients into the wet ingredients and gently stir to combine.
Step 4: Heat your griddle. Allow the batter to sit for 5 minutes while you heat the griddle. Spray it (or a large nonstick skillet) with nonstick spray or coconut oil and give it 5 minutes to warm up on medium-low heat. You want the griddle to be hot!
Step 5: Make the pancakes. Use a ¼ cup measuring cup to scoop the batter onto the griddle and cook the pancakes for 3 minutes on the first side until small bubbles in the batter form, then flip over and cook for 2 minutes on the second side.
Tips and tricks
- The pancake batter will thicken as it sits. If you can't fit all of the pancakes onto your griddle/skillet the first round, you may need to add 1-2 tablespoons of milk to the batter to thin it out before using it for the remaining pancakes.
- If the pancakes don't seem to be turning golden brown, increase the heat from medium-low to medium heat
- If you make your own oat flour, you may need to sift it before adding it in with the dry ingredients to remove any large lumps of flour (some smaller ones are ok)
- To ensure this recipe is gluten free, make sure you use certified gluten free rolled oats or gluten free oat flour
Are pancakes made with oat flour healthy?
"Healthy" is a relative term, but I do think these are better for you than pancakes made with all purpose flour because oats contain fiber.
Can I use all purpose flour instead?
Yes, but you won't need as much. Try using 1 ½ cups all purpose flour and add more as needed.
More "oat" recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Oat Flour Pancakes
Ingredients
- 1 cup almond milk or milk of choice
- 3 tablespoon maple syrup
- 2 tablespoon coconut oil melted and cooled to room temperature
- 2 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 2 cups + 2 tbsp oat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon optional
Instructions
- If you're using store-bought oat flour, you can skip this step. Otherwise, make your own oat flour by using rolled oats and following these steps (it only takes 30 seconds!).
- Melt the coconut oil in the microwave or over the stove and then allow it to cool to room temperature.
- Meanwhile, in a medium bowl, stir the oat flour, baking powder, salt, and cinnamon together.
- In a separate mixing bowl, whisk the milk, maple syrup, vanilla, apple cider vinegar, and the cooled coconut oil together. Pour the dry ingredients into the wet and gently stir together with a rubber spatula. Allow the batter to sit for 10 minutes before using it, which will allow it to thicken to the proper consistency.
- Spray a griddle or large nonstick skillet with nonstick spray and heat it over medium-low heat. Allow the griddle to warm up for 5 minutes (you want it to be hot!).
- Use a ¼ cup measuring cup to scoop the batter out and onto the griddle. It should be on the thicker side, but still pourable. If it seems TOO thick, add 1-2 tablespoon milk. Cook the pancakes for 2-3 minutes on the first side, then flip them over and cook for 1-2 minutes on the second side. Serve pancakes with butter and maple syrup, or whatever toppings you desire. Enjoy!
Kayla G says
Great base recipe! I had to add additional milk cause batter was too thick but flavor profile was great!
Excellent alternative to the premixed store bought version that contained way too many additives.
Erin says
Thanks so much Kayla -- happy to hear you liked the pancakes!
Jackie says
These were delicious but I had a couple issues with the recipe. When I added the coconut oil to the milk mixture, it solidified. I had to fish it back out, remelt and warm up the milk. Then I stirred continuously while adding the oil. After adding the dry to the wet, it was immediately too thick. I had to add additional milk. Next time I will probably almost double the milk.
ki says
Mixed the dry ingredients in the food processor and still tasted like baking powder. The pancakes didn't hold together. Disappointed!
Erin says
Hi! I'm sorry that happened. These pancakes are a bit trickier than traditional ones, but they should definitely hold together if you allow the batter to thicken before using it.