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    Home » Breakfast

    Oat Flour Pancakes Recipe [Gluten Free]

    Published: Mar 2, 2021 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    A stack of gluten free oat flour pancakes with syrup dipping down the sides topped with yogurt and berries with white subway tile in the background. The text overlay says "oat flour pancakes."

    This Oat Flour Pancakes recipe makes the fluffiest oat flour pancakes you’ll ever have! Plus, these pancakes are gluten-free to boot.

    I thought I needed to try out some oat flour recipes, so I decided to try out an oat flour pancake recipe. They turned out so fluffy! I really love how these turned out. I absolutely love the texture that the oat flour gives the pancakes. It’s slightly chewy and has a nutty flavor from the oats. Plus, oat flour is gluten-free, so if you can’t have gluten, this recipe is perfect for you. Recently, my brother was diagnosed with Celiac Disease, so I’ve really wanted to do more experimenting with gluten-free recipes like this pancake recipe.

    A plate of gluten free oat flour pancakes topped with berries and yogurt with butter, oats, syrup, a blue and white napkin, and silverware on the side on a white background.

    Ingredients for Oat Flour Pancakes

    Oat flour: Technically, oats are gluten-free, but they are often subject to gluten cross-contamination, so if you’ll need to buy gluten-free oats if you want this recipe to be gluten-free. I make my own oat flour rather than buying it ready-made. You’ll need 3 cups of oats to make about 2 ½ cups of oat flour that this recipe calls for. See the notes section of the recipe for more info on making your own oat flour.

    Sugar: Just a little bit of sweetness goes a long way in pancakes. You can also sub in honey, maple syrup, or agave nectar. If you do make the substitution to a liquid sweetener, whisk it into the wet ingredients.

    Salt: You’ll need just a touch of salt to balance the sweetness.

    Baking powder: This gives the pancakes the rise and fluff of the perfect pancakes.

    Egg: Eggs are necessary for binding the batter together.

    Unsalted butter: I use unsalted butter so that I can better control the salt. If you use salted butter, you’ll probably want to omit the salt in the recipe.

    Milk: Any type of milk will work, but I like milk with a little bit of fat in it to help tenderize the pancakes.

    Vanilla extract: This gives the pancakes a really nice flavor, but feel free to use another extract like almond if you prefer.

    How to Make Oat Flour Pancakes

    Making oat flour pancakes is super easy. You’ll mix the dry ingredients together in a large bowl. Then whisk the wet ingredients separately, then add to the dry mixture. Once everything is mixed together, you’ll have the consistency of pancake batter, and you’re ready to fry up your pancakes. I typically use a non-stick pan to make pancakes, but I still like to put a little bit of butter in the pan for flavoring. You can also use spray oil if you prefer.

    A fork with a bite of gluten free oat flour pancakes taken out of a stack of pancakes. The pancakes are topped with yogurt and berries. On side side there is a butter knife, a butter dish and a blue and white napkin. The background is a white subway tile backsplash.

    Tips for Working with Oat Flour

    If you’re like me, you’ll just want to make your own oat flour from old-fashioned rolled oats rather than buying oat flour. To do that, you’ll just need to pulse oats in a food processor or blender until it’s the consistency of flour.  About 3 cups of oats will yield about 2 ½ cups of oat flour, but you’ll want to measure the oat flour for the recipe just to be sure.

    Also, this oat flour pancake batter will thicken the longer that it sits. So you might find that the batter is thicker and harder to spread the longer it sits. It’s okay, though. All you need to do is add 1-2 tbsp. of water to the batter and whisk again to bring it back to a more spreadable batter.

    Toppings for Pancakes

    I love mixing and matching my toppings on pancakes. Options that you may like to try to mix and match:

    • Fresh or frozen fruit
    • Fruit compote or jams (this Strawberry Chia Jam would be really good)
    • Coconut
    • Nuts or nut butters (this Banana Nut Butter would be awesome!)
    • Classic maple syrup and butter
    • Yogurt
    • Whipped cream
    • Chocolate chips
    A stack of gluten free oat flour pancakes with yogurt and berries on top. Maple syrup is dripping down the sides of the pancakes. On side there is a napkin and a butter dish with white subway tile in the background.

    Oat Flour Pancakes Recipe [Gluten Free]

    Melissa
    This Oat Flour Pancakes recipe makes the fluffiest oat flour pancakes you’ll ever have! Plus, these pancakes are gluten-free to boot.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast, brunch, pancakes
    Cuisine American, gluten free
    Servings 10 -15 pancakes

    Ingredients
      

    • 2 ½ cups gluten-free oat flour see notes
    • 2 tablespoons sugar
    • ¼ tsp. salt
    • 1 tablespoon baking powder
    • 1 egg
    • 2 tablespoons unsalted butter melted
    • 1 ½ cup milk
    • 1 tsp. vanilla extract
    • Butter or spray oil if desired
    • Toppings of choice: fruit jam, shredded coconut, nut butter, butter, maple syrup, whipped cream, chocolate chips, yogurt, etc.

    Instructions
     

    • In a large mixing bowl, whisk together dry ingredients (oat flour, sugar, salt, and baking powder). In a separate smaller bowl, whisk together egg, melted butter, milk, and vanilla extract. Then add the wet ingredients to the dry and mix until just combined. 
    • Heat a large non-stick pan over medium-high heat. Spray with oil or butter the pan, if needed/desired. Using ¼ or ½ cup measuring cups (depending on the desired size), pour the batter into the pan, spreading the batter flat. Cook until you see bubbles at the outer corners. Flip and cook for another 1-2 minutes. Repeat until all of the batter is used. If batter in the bowl thickens while cooking pancakes, add 1-2 tbsp. of water to the batter and stir until consistency is like pancake batter.  
    • Serve with your favorite toppings and enjoy!

    Notes

    If you don’t have oat flour, you can make oat flour by blending old-fashioned rolled oats in the food processor or blender until fine or a flour-like consistency. About 3 cups of old-fashioned rolled oats will yield about 2 ½ cups of oat flour. 
    CLICK TO DISPLAY NUTRITION INFO

    Nutrition

    Calories: 181kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 201mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 153IUCalcium: 135mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Beth

      June 20, 2022 at 9:40 pm

      5 stars
      Sooooo glad I found this recipe. Taste amazing.

      Reply
      • Melissa

        June 21, 2022 at 12:15 pm

        Yay! I’m so glad you enjoyed the pancakes, Beth! SO good!

        Reply

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