Oat Flour Pancakes
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Oat Flour Pancakes are light, fluffy and naturally gluten free! Easy to make and secretly healthy with no refined sugar!
If you like light, fluffy pancakes but also want to eat healthy, these Oat Flour Pancakes are for you.
Our daughter loves pancakes but we had a hard time finding a low sugar recipe with ingredients we liked. Our High Protein Pancakes and our Healthy Pancakes are both great, but she doesn’t need extra protein and we don’t always have whole wheat flour.
Our Oat Flour Pancakes are naturally gluten free, extremely fluffy, lightly sweet, and super easy to make with only 12 simple ingredients that you probably have in your fridge and pantry right now!
We tested this recipe over 10 times to make sure they were absolutely perfect, we hope you love them as much as we do!
Tyler’s Tips for the Best Oat Flour Pancakes!
- Sifting the oat flour really makes a difference in making these pancakes a bit fluffier, we tested with and without sifting and the sifted oat flour pancakes were significantly fluffier. You can use a fine mesh strainer.
- We made these on a griddle and a pan, they came out the same in either method as long as preheated to medium heat, bump the heat down slightly if they are getting a little too dark.
Ingredients:
We also used a high powered blender and fine mesh strainer to sift the oats.
substitutions
Oat Flour: We recommend following this recipe as written and using homemade oat flour. We tested this recipe with 2 cups of this oat flour and it did work well! Make sure to sift the flour first!
Maple syrup can be swapped for honey in a 1:1 ratio.
Greek yogurt: Greek yogurt helps with the texture of the pancakes. We wouldn’t recommend substituting regular yogurt. I am not sure how dairy free yogurt would work in this recipe.
Turn into waffles: We tested this recipe in our waffle iron and the waffles came out amazing! We cooked them for about 3-4 minutes on each side!
How to Make Oat Flour Pancakes
- Blend the oats to make oat flour, then sift through a fine mesh strainer; whisk the sifted oat flour with the baking powder, cinnamon, baking soda, and salt in a large bowl.
- Whisk together the wet ingredients, then mix into the dry until smooth; let the batter rest for 5 minutes while preheating a lightly buttered non-stick pan over medium heat.
- Gently whisk the batter before pouring ¼ cup of batter into the preheated pan. Cook for 90 seconds, then flip and cook for another 90 seconds or until golden brown.
- Set aside to cool. Repeat until you’ve used all the batter. Top with butter, maple syrup, honey, or greek yogurt with your favorite fruit and enjoy!
What to Serve with Pancakes
These pancakes go well with pretty much any breakfast food. We like to serve them with a bowl of Greek yogurt and fruit (berries and bananas are great!), but they’re also great along side eggs for protein. Here are some of our favorite meal prep friendly egg recipes:
storage
Storing: These pancakes will last in the refrigerator for up to 5 days in an airtight container.
Freezing: You can freeze these pancakes for up to 3 months. Let the pancakes cool completely, then store in a freezer safe container or bag. We recommend placing a small strip of parchment paper in between the pancakes so they don’t all stick together when stored.
Reheating: You can reheat these pancakes in the microwave, toaster oven, or on the stovetop in a greased pan.
other Breakfast recipes:
Oat Flour Pancakes
Ingredients
Dry Ingredients
- 2 cups old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon finely ground sea salt
Wet Ingredients
- ¾ cup whole milk
- ⅔ cup non-fat Greek yogurt
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Make the oat flour. Pour the oats into a high powered blender. Blend on high for 60 seconds to create oat flour.
- Do not skip this step! Sift the oat flour using a fine mesh strainer. You can gently tap the side of the strainer with a spoon until all of the clumps and oat shells are left in the strainer. Sifting your flour helps create a light and fluffy pancake. If you skip this step, the pancakes may be dense and gummy.
- In a large mixing bowl add the oat flour, baking powder, cinnamon, baking soda and salt. Whisk together and set aside.
- In a separate bowl whisk together milk, yogurt, eggs, olive oil, maple syrup, vanilla extract and apple cider vinegar.
- Add the wet ingredients to the dry ingredients, whisking for about a minute until there are no clumps in the batter.
- Set the batter aside to rest for 5 minutes. Preheat a lightly buttered non-stick pan (we love these pans) or griddle over medium heat.
- Gently whisk the batter one more time before adding to the pan. Pour ¼ cup of batter into the preheated pan. Cook for 90 seconds, then flip and cook for another 90 seconds or until golden brown.
- Remove each pancake from the pan/griddle and set aside to cool. Repeat until you’ve used all the batter.
- Top with butter, maple syrup, honey, or greek yogurt with your favorite fruit and enjoy!
