Oat flour pancakes are hearty and filling pancakes made from ground rolled oats. They are high in fiber, gluten free and taste best served with fresh fruit and pure maple syrup.
I tested this recipe several times until I achieved my desired taste, texture and consistency. I originally started with almond milk and a thick pancake. My recipe testers (AKA my children) gave me a unanimous thumbs down on that recipe!
After many tries, we all agreed that dairy based whole milk and a thinner pancake was the way to go!
Thin pancakes result in delicious crispy edges and make the perfect vehicle for soaking up pure, maple syrup.
- High fiber – thanks to the oat flour!
- Gluten free
- Recipe makes 1 dozen pancakes
- Made from common ingredients
What is oat flour?
Oat flour is flour made from ground oats. You can make your own oat flour using a high-powered food processor or blender, or you can purchase oat flour. You can purchase oat flour at just about any grocery store, health food store or specialty food market. Oat flour is made by brands like Gold Medal, Arrowhead Mills and Bob’s Red Mill. Oat flour is naturally gluten free, has a subtle “oaty” flavor, is lower in carbs than regular all-purpose flour and has more fiber and protein too. It basically has the same nutritional profile as oatmeal.
How to make oat flour
1 1/4 cups regular rolled oats should yield 1 cup of oat flour. So to make 2 cups of oat flour for this recipe, you will need to grind 2 1/2 cups regular rolled oats. Add your oats to your food processor or blender and grind on high speed until the oats become a fine powder. This should only take a few seconds.
- Oat flour – As the name implies, oat flour is flour made from ground oats. You can purchase oat flour already ground into a flour or you can make your own. I don’t have a high powered blender or food processor so I purchased my oat flour. I used Gold Medal Oat Flour for this recipe.
- Sugar – 2 tablespoons of cane sugar give these pancakes a subtle, hint of sweetness. You do not need to add much sweetener to pancakes, that’s the maple syrup’s job!
- Baking powder – Baking powder acts as a leavening agent and adds volume to the pancakes.
- Cinnamon – I tend to splurge on dried herbs and spices and often choose certified organic brands. One of my favorite brands is Simply Organic Ground Cinnamon.
- Whole milk – I originally tried this recipe using almond milk. The almond milk just didn’t give the pancakes the taste and texture I was looking for though. After I swapped out the almond milk for whole milk, I was able to achieve my desired results.
- Eggs – All you need is two farm fresh eggs for this pancake recipe!
- Melted butter – 1/4 cup of melted butter is 4 tablespoons of butter, melted. I used salted butter.
- Vanilla extract – Did you know you can make your own vanilla extract? I first learned about making my own vanilla extract from 100 Days of Real Food.
- White vinegar – The white vinegar is needed to activate the baking powder.
- Breakfast meats – Serve pancakes with bacon, sausage patties, sausage links or Canadian bacon.
- Fresh fruit – Pancakes pair deliciously with fresh strawberries, raspberries, blueberries, blackberries and bananas.
- Maple syrup – Please, I beg of you, always opt for pure maple syrup! Try to make it LOCAL AND PURE if you can! Thankfully, I live in upstate NY where local and pure maple syrup is abundant.
Kitchen tools needed
- Nonstick skillet, griddle or cast iron pan – I use my Lodge Cast Iron Skillet!
- 2 mixing bowls – a small bowl and a medium-sized mixing bowl
- Measuring cups & spoons
- Whisk or mixing spoon
How to make Oat Flour Pancakes
- Mix – Mix the oat flour, sugar, baking powder & cinnamon together in a medium-sized mixing bowl.
- Whisk – Whisk the milk, eggs, melted butter, vanilla & vinegar together in a small mixing bowl.
- Combine – Pour the wet ingredients into the dry ingredients and mix together until thoroughly combined. The pancake batter should be smooth with no clumps.
- Cook – Using a 1/4 cup measuring cup, pour the pancake batter onto a preheated skillet/griddle coated with coconut oil. Cook the pancakes on one side until bubbles form along the edges of the pancakes, about 2 minutes. Flip the pancakes over and continue cooking for about 1 minute longer. Repeat this step until all of the oat flour pancake batter is cooked.
Tip & Tricks
- Make sure that you are starting with a HOT skillet! If your skillet is not preheated to a high enough temperature, then your pancakes will spread out throughout the entire pan and will end up too thin.
- My recipe calls for 1-2 tablespoons of coconut oil for oiling your skillet during cooking. Start with about 1/2 tablespoon oil and add more throughout the cook time as needed.
- This is a thin pancake batter. It is supposed to be thin. I tried the recipe using less liquid, which resulted in a thicker batter and thicker pancakes. Personally, I found that oat flour is too dense for a thick pancake. My kids agreed with me! They much preferred the thin pancakes over the thick ones.
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Frequently Asked Questions
Yes, you can freeze oat flour pancakes. Fully cook the pancakes and let them cool. Lay them out on a sheet pan. They can be touching but not overlapping. After 30-60 minutes, remove them from the freezer and stack them in a freezer bag.
Leftover pancakes can be stored in the refrigerator in an airtight container for 3-5 days. Reheat them in the microwave when you are ready to eat them again.
Yes. See my instructions on how to make oat flour at the top of this post.
Did you make this recipe? Tell me all about it in the comments below!