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.

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.

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?

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

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.

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)

FAQ