These Oat Flour Pancakes are super soft and fluffy, and delicious alternative to traditional pancakes. Start your morning off right with these healthier pancakes.
Are you a pancake lover looking for the perfect pancake recipe to make super fluffy pancakes? Plus you want a great option for a healthy pancake, when compared to regular pancakes using all purpose flour?
Well, this recipe with oat flour is for you. They are filling and fulfilling!
If homemade pancakes are your jam, be sure to check out my Whole Wheat Pancakes recipe with whole grains, another healthy alternative to white flour.
I’m sure you’ve heard that oats are a nutritious option for breakfast. Yet if you aren’t a fan of oatmeal, you might never eat this healthy food which is also a frugal food.
This easy oat flour pancakes recipe is a great way to incorporate oats into your diet.
This oat flour pancake recipe will teach you how to make pancakes with oat flour. Yet it will also show you how to make your own oat flour using rolled oats, a pantry staple that most have on hand.
These are perfect for sunday morning to the everyday. Batch-make and refrigerate to use for the next day, or freeze individually to have a supply of healthy already made meals.
As always, the full detailed instructions for this easiest pancake recipe are on the printable recipe card below.
- Oat Flour or Oats: a healthier flour to use, and generally gluten free as well.
- Eggs: a must for proper fluffiness and texture.
- Maple Syrup: for delicious flavouring.
- Cinnamon and Vanilla Extract: a great flavouring combination
- Baking Powder: to make a fluffier pancake.
- Almond Milk: a liquid base is required. You can use unsweetened vanilla almond milk or unsweetened plain almond milk, or a dairy milk if you wish.
- Apple Cider Vinegar: The acid reacts with the baking powder to make extra fluffy pancakes. You can also use lemon juice instead.
- Butter: a healthy fat source for cooking. You can also use coconut oil or non-stick cooking spray
How to Make Oat Flour
You can buy pre-packaged oat flour and gluten free oat flour at a grocery store. You can make your own. If you have never made oat flour before, it is super easy!
Simply take regular oats, instant oats, or quick oats (the ones you use for oatmeal) and add them to your food processor or a high powered blender (high-speed blender).
Blend them until they reach the consistency of a fine powder. This only takes about 20-30 seconds to get a flour-like consistency.
How to Make Homemade Oat Flour Pancakes
- Add all the ingredients except the oat flour and butter into a food processor, blender, or container if using a hand mixer. Blend until combined.
- Incorporate oat flour and mix until you get a smooth consistency. The batter should be thick but pourable for your pancakes to lift. If needed, add an extra tablespoon of flour.
NOTE: If you use rolled oats homemade flour, let it sit for 15 minutes. This time will allow the oat to hydrate and achieve and smoother texture. Then, pulse to blend one more time. If you use store-bought oat flour or instant oats homemade flour, you don’t need to wait those 15 minutes.
- Heat a large nonstick skillet over medium heat, and grease it with butter. Then, drop a few tbsps of your batter to make your pancakes.
Use a flat spatula once the sides are set to flip them over. Then, cook them on the other side for one more minute and remove them from the skillet.
- Serve these delicious oat flour pancakes warm with your favorite toppings.
For beautiful fluffy oatmeal flour pancakes, you want a batter consistency that is easy to stir, but is on the slower side when poured. When the oatmeal pancakes is poured, it should be thin enough to spread to a pancake size, but no further.
- TOO THIN? Stir in 1 TBSP of oat flour at a time until you reach the proper consistency.
- TOO THICK? Stir in 1 TBSP of milk at a time until you reach the proper consistency.
Serve these oat flour pancakes warm with a variety of toppings. Change it up to create a new pancake flavour the next time. The array of toppings just might be the best part:
- fresh or frozen berries
- banana slices
- maple syrup
- chocolate chips
- apple slices
- peanut butter
- powdered cinnamon
- cacao powder
- whipped cream
- shredded coconut
- Flavourings: Instead of a classic combination of cinnamon and vanilla, try other tastes like pumpkin pie spice, apple pie spice, or cocoa powder for chocolate pancakes.
- Almond Milk – You can use an alternative milk if you wish such as regular milk (dairy milk), soy milk, coconut milk, or oat milk.
- Batter Additions: Instead of toppings, feel free to gently fold these right into the batter before cooking: chocolate chips, blueberries, or shredded coconut.
- Baking Powder: It’s what makes pancakes fluffy. Yet if you wish to omit this, separate your egg whites whip the whites before incorporating the egg into the batter. This will help make them fluffy.
FAQs about Oat Flour Pancakes
Storage and Freezing:
- Cover with plastic wrap or place into an airtight container and refrigerate for up to 4 days. A great way to meal prep for the week.
- These pancakes are also freezer-friendly. Keep them in a sealed bag for up to two months.
More Breakfast Recipes:
- Maple Pumpkin Overnight Oats
- Banana Bread
- Strawberry Stuffed French Toast
- BBQ Breakfast Scrambler
- Bisquick Sausage Breakfast Casserole
- Raspberry White Chocolate Scones
- Spinach and Broccoli Quiche
- 2 large eggs
- 2 Tbsp maple syrup
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 ⅓ cup almond milk
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 cups oat flour (see notes below make your own)
- 1 tbsp butter for cooking
- Add all the ingredients except the oat flour and butter into a food processor or blender (or container using hand mixer). Blend until combined.
- Incorporate oat flour and mix until you get a smooth consistency. The batter should be thick but pourable for your pancakes to lift. If needed, add an extra tablespoon of flour. NOTE: If you use rolled oats homemade flour, let it sit for 15 minutes. This time will allow the oat to hydrate and achieve and smoother texture. Then, pulse to blend one more time. If you use store-bought oat flour or instant oats homemade flour, you don’t need to wait those 15 minutes.
- Heat a non-stick pancake maker or skillet over medium to low heat, and grease it with butter. Then, drop a few tbsps of your batter to make your pancakes. Use a flat spatula once the sides are set to flip them over. Then, cook them on the other side for one more minute and remove them from the skillet.
- Serve warm with your favorite toppings.
- You can make your oat flour in seconds by blending regular oats, instant oats or rolled oats until a coarse consistency.
- Use this recipe to meal-prep for the week. You can store these pancakes in the fridge, in a sealed bag, for up to four days.
- These pancakes are freezer-friendly. Keep them in a sealed bag for up to two months.
- If desired, add to the pancake batter - chocolate chips, blueberry, or shredded coconut.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 231mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 6g