Oat Flour Pancakes are made with whole grain oats for a hearty and delicious breakfast. Top them with maple syrup and your favorite fruit for a great brunch at home.
We always think of weekends as the perfect days for pancakes and I agree. However, this recipe is so easy to make, you can eat pancakes any day of the week. You can have your favorite breakfast all week long!
You can also make these oat flour pancakes ahead of time and enjoy them throughout the week. They are super easy to meal prep and freeze to enjoy at a later time. These pancakes are made with oat flour so they are naturally gluten-free.
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Ingredients
A few ingredient notes to help you make the best pancakes. See the recipe card below for quantities.
- Oat flour- you can use premade oat flour or make your own by blending oats in a blender until it turns into flour. Make sure you get certified gluten-free oats if you need gluten-free pancakes. Oats are naturally gluten-free but are sometimes processed with other grains.
- Baking powder- we need this as a leavening ingredient to give the pancakes some fluffiness.
- Milk- I used oat milk but you can use any milk in this recipe!
Instructions
If you're using an electric griddle, you'll want to preheat it to 350 degrees F before making the pancake batter.
Prepare the batter by adding all ingredients to a bowl and whisking them together until smooth.
Lightly oil the cooking surface with nonstick cooking spray, coconut oil or butter and add about ⅓ cup of the pancake batter onto the hot surface and cook until it's time to flip.
Flip the pancake, then cook until slightly golden on both sides. Continue until you use all the batter.
Hint: When cooking pancakes, start on high heat and finish them on low heat so you don't burn the pancakes.
How to Make Oat Flour
Simply add quick cook or rolled oats to your blender or food processor; and blend until a flour forms, approximately 30 seconds - 1 minute. It's a lot easier than you think!
Make sure you measure out the oat flour after it has been blended. A cup of oats will yield less than a cup of oat flour.
Storage and Reheating
If you are making these oat flour pancakes ahead of time for meal prep, you can freeze them or keep them in the fridge for 2-3 days. Allow the pancakes to cool completely before storing.
Stack the pancakes and wrap them in plastic wrap, parchment paper or aluminum foil. Place the stack in a freezer-safe plastic bag or an airtight container and freeze. The pancakes will last about 6 months in the freezer.
To reheat the pancakes, allow them to defrost at room temperature and then reheat in the microwave for 1 minute or in the toaster oven.
Top Tips
Add more oil or butter to the skillet or griddle between batches. You don't want your pancakes sticking to the pan so you'll need to add more cooking oil or butter in between your batches of pancakes.
Mix pancake batter by hand. When making pancakes, don't use an electric mixer otherwise you will over-mix the batter.
More Breakfast Recipes
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Recipe
Healthy Oat Flour Pancakes
Equipment
Ingredients
- 1.5 cups oat flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 2 tablespoons maple syrup
- 1 cup milk of choice
Instructions
- If using an electric griddle, preheat it to 350 degrees F.
- In a medium-sized bowl, combine all of the ingredients and whisk until well combined.
- If not using an electric griddle, heat a skillet or cast iron pan over medium-low heat and lightly oil the cooking surface with nonstick cooking spray, coconut oil or butter.
- Scoop about ⅓ cup of the pancake batter onto the hot surface and cook until small bubbles begin to appear on the surface, about 2-3 minutes. The pancake should be easy to flip at this point.
- Flip the pancake, then cook until slightly golden on both sides, about 1-2 more minutes.
- Repeat the process with the remaining batter, adding more oil and adjusting the heat, if necessary.
- Serve immediately, top with your favorite toppings and enjoy!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Rae says
This was my breakfast this morning. I made half the recipe for just me and substituted flaxseed meal with water for the egg. Also added a splash of vanilla. Very good, @realfoodwithsarah !
Sarah Holt says
Hi Rae, I love these pancakes! Great to know that the recipe works with a flax egg as well🙂