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Home » Pancakes » Best Fluffy Oat Flour Pancakes

Best Fluffy Oat Flour Pancakes

Published: Mar 31, 2023 by Ana · This post may contain affiliate links ·

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These deliciously fluffy oat flour pancakes are made with oat milk, no banana and no flour. Perfect for breakfast or snack.

stack of 6 oat flour pancakes with a white background

Most of our healthy pancake recipes contain banana, such as the famous banana oat pancakes for baby and the healthy strawberry pancakes.

But whether you are vegan, or gluten-free, sometimes you are looking for an oat flour pancake that is made dairy-free (with oat milk) and without banana.

This goes great with our hazelnut butter or healthy vegan nutella with dates.

For more oats recipes without banana check out our baked oats with no banana recipe.

Jump to:
  • Ingredients
  • How to make oat flour?
  • Instructions
  • Substitutions and variations
  • Storage
  • FAQ
  • More pancake recipes
  • Best Fluffy Oat Flour Pancakes
  • Comments

Ingredients

  • Oat flour - you can use store-bought or make your own by simply grinding the oats in a high speed blender before hand. You can use either instant oats or rolled oats, but don't use steel cut as they don't create a great flour
  • Oat milk - any you like; can use almond milk also
  • Baking powder - makes the pancakes fluffy
  • Apple cider vinegar or lemon juice - since we are not using dairy milk we need to use an acid to react with the baking powder and make the pancakes fluffy.
  • Egg - to bind it all together; you can make them vegan by using a flax egg or chia egg
  • Cinnamon, vanilla extract and honey - these are all to add to the taste

These are pretty basic pancakes and rely on the toppings and spreads to give them flavour.

How to make oat flour?

how to make oat flour collage of two photos

It is very easy to make oat flour - simply place the oats in a high powdered blender and grind until they turn into a flour like consistency.

Instructions

step by step instructions on how to make oat flour pancakes
  1. Blend all the ingredients in a blender for a short amount of time (20-30 secs depending on your blender strength). If you don't have a blender then whisk together the dry ingredients in one bowl (oat flour, baking powder, cinnamon). Whisk together the wet ingredients (eggs, milk, vanilla, apple cider vinegar, honey). Fold dry mixture into wet mixture but don't overmix.
  2. Heat a medium skillet on high heat and add a teaspoon of coconut oil. Once heated, bring the heat down to medium, take a tablespoon of batter and portion out 4 pancakes across the skillet and let them cook for about 3 minutes until the sides are golden and have firmed.
  3. Flip them (they should flip super easily) and cook for another 2 minutes.
  4. Serve with some nut butter, fruit, yogurt, syrup.

Hint: if your batter seems too runny, add a tablespoon or oat flour; if it is too dense add a tablespoon by tablespoon of oat milk.

plate with oat milk pancakes and a bowl of peanut butter in the background

Substitutions and variations

  • keep the gluten- free - make sure you buy gluten-free oats or gluten-free oat flour
  • make them vegan by using a flax egg or chia egg (for 1 egg mix a tablespoon of flaxseeds in 3 tablespoon of water and wait ten minutes then use it as a substitute for egg in the recipe)
  • keep them dairy-free - you can use oat milk as suggested, or almond milk
  • remove sugar - you don't have to add honey but it helps with giving them a flavor
  • add more sugar - add another teaspoon of honey or regular sugar to the batter if you want them sweeter
  • add mix ins - you can add chopped strawberries, blueberries or some nuts in the mix

Storage

Storage

  • Fridge – place in an airtight container for up to 3 days.
  • Freezer – if you think you will be defrosting them individually then place them one on top of the other and then separate them with parchment paper followed by placing them in an airtight container. Once defrosted, use within 24 hours.

Reheating from frozen

  • Reheat in the oven at 180°C / 350°F for about 5-10 min.
  • Reheat in toaster for 1 min on defrost setting
  • Reheat in microwave for about 15 sec on defrost setting (depending on the microwave)
birds views of oat flour pancakes and a peanut butter bowl in the background

FAQ

Can oat flour be substituted for all purpose flour?

Yes, you can substitute oat flour for all purpose flour and the other way around.

Why are my oatmeal pancakes soggy?

Not enough flour. Add more flour until you have a thick consistency that is easy to spoon out.

Is oat flour good for you?

Oats are made from carbohydrates, protein and fiber so they are a good alternative to other flours and will keep you full for longer.

How do I make oat flour and oat milk pancakes fluffy?

Since you are not using milk that has lactic acid you need an acid to react with the baking powder so you need to use either apple cider vingar or lemon juice to make these pancakes.

More pancake recipes

Looking for other recipes like this? Try these:

  • Strawberry pancakes on a plate with peanut butter on the side
    Healthy Strawberry Pancakes
  • Pink Beet Pancakes stacked
    Pink Beet Pancakes
  • a pile of 3 ingredient banana oat pancakes for baby on a plate
    3-ingredient Oat Banana Pancakes for Baby
  • Healthy homemade vegan nutella with dates
    Healthy Homemade Vegan Nutella with Dates

If you've tried this recipe for kids then rate the recipe below and leave us a comment!

stacked oat flour pancakes

Best Fluffy Oat Flour Pancakes

These deliciously fluffy oat flour pancakes are made with oat milk, no banana and no flour. Perfect for breakfast or snack.
5 from 3 votes
Author: Dora
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Cook Time 15 minutes mins
Servings 20 pancakes
Fridge Life? 3 days
Freezable? 3 months

Ingredients

  • 1 cup oat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¾ cup oat milk
  • 1 egg
  • ½ tsp vanilla extract
  • 1 tsp honey
  • ½ tsp apple cider vinegar or lemon juice
  • 1 tsp coconut oil to grease the skillet

Instructions
 

  • Blend all the ingredients in a blender for a short amount of time (20-30 secs depending on your blender strength). If you don't have a blender then whisk together the dry ingredients in one bowl (oat flour, baking powder, cinnamon). Whisk together the wet ingredients (eggs, milk, vanilla, apple cider vinegar, honey). Fold dry mixture into wet mixture but don't overmix.
  • Heat a medium skillet on high heat and add a teaspoon of coconut oil. Once heated, bring the heat down to medium, take a tablespoon of batter and portion out 4 pancakes across the skillet and let them cook for about 3 minutes until the sides are golden and have firmed.
  • Flip them (they should flip super easily) and cook for another 2 minutes.
  • Serve with some nut butter, fruit, yogurt, syrup.

Notes

  • if batter too runny add a tbps more oat flour
  • if batter too thick add tablespoon by tablespoon of milk 
  • keep the gluten- free - make sure you buy gluten-free oats or gluten-free oat flour
  • make them vegan by using a flax egg or chia egg (for 1 egg mix a tablespoon of flaxseeds in 3 tablespoon of water and wait ten minutes then use it as a substitute for egg in the recipe)
  • keep them dairy-free - you can use oat milk as suggested, or almond milk
  • remove sugar - you don'w have to add honey but it helps with giving them a flavor
  • add more sugar - add another teaspoon of honey or regular sugar to the batter if you want them sweeter
  • add mix ins - you can add chopped strawberries, blueberries or some nuts in the mix

Nutrition

Serving: 1 pancakeCalories: 34kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 8mgSodium: 30mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 0.01mgCalcium: 30mgIron: 0.4mg
Tried this recipe?Let us know how it was!

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