Oat Flour Pancakes recipe creates healthy and fluffy pancakes that are completely irresistible. Super easy to make, very fast and absolutely no guilt.
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As somebody who loves to cook and adores all things food, I definitely have a few guilty pleasures.
Some of my favorites, having an appetizer for dinner with a glass of crisp white wine (ex: Lemon Artichoke Dip with crackers or Bruschetta with baguette bread), ooey gooey Macaroni and Cheese or a really great Steak Dinner.
One of my lesser known guilty pleasures is having breakfast for dinner and these Oat Flour Pancakes fit perfectly into that.
My husband and I were recently discussing why breakfast for dinner is so fun.
I partially think the little kid in me thinks it is getting away with something incredibly naughty.
It also could be that it is an easy dinner to make that makes everybody happy.
Regardless, these pancakes are an appetizing way to get your family to joyfully eat a wholesome meal.
How To Make Oat Flour
Making oat flour is extremely simple. To do so, grind rolled oats in a food processor or high powered blender until they turn into flour like consistency. It really is that effortless.
How To Make Oat Flour Pancakes
These pancakes are perfect for a quick and healthy breakfast or dinner. There are just a few steps to making.
- Grind Oats.
- Stir together dry ingredients.
- Prepare milk with lemon and add to dry ingredients along with eggs. Stir until just combined.
- Heat a frying pan over medium heat. Add oil to pan and cook pancakes until bubbles form. Flip and cook other side until lightly golden brown.
Rolled Oats vs Quick Cook Oats
The main difference between the two, quick cooking oats (also called instant oats) are highly processed where as rolled oats (also referred to as old fashioned oats) are minimally processed. The end result using either of these oats will be very similar to one another. However, please see next section for problem solving.
Problem Solving Homemade Pancakes
Batter that creates beautiful fluffy pancakes has a consistency that is easy to stir, but is on the slower side when poured. Also, the batter should be thin enough that it spreads to a pancake size, but no further.
When making pancakes with homemade ground oat flour you always run the risk of batter that may be either a little too thin or thick. Read on to know how to resolve these issues.
How To Handle Runny Batter
Once you have ground your oat flour, don’t put away the oats and food processor. You may find that the batter is just a tad bit too thin and this can be quickly resolved by simply grinding 1-2 tablespoons more of the oats and stirring them into the batter.
How To Handle Batter That Is Too Thick
If you find yourself on the side of batter that is too thick, start slowly by stirring in 1 tablespoon of milk at a time until you reach the proper consistency.
Substitution Options For Homemade Pancakes
- Almond or Oat Milk– Start by using 3/4 cup of almond or oat milk to replace whole milk. Adjust as needed for proper consistency (see section above).
- Honey– Use 1 tbsp of raw honey in place of granulated sugar.
- Avocado Oil, Coconut Oil or Butter– Use any one of these oils as a healthy fat source for cooking these homemade pancakes.
Commonly Asked Questions About Oat Flour Pancakes
Can all purpose flour be substituted in these pancakes?
Yes, the recipe would remain the same however an addition 1/2 -1 cup of milk may be needed.
Why does the recipe call for lemon juice?
The lemon juice reacts with the baking powder to help create a fluffier pancake.
I don’t have lemon juice on hand. Is there an ingredient that is similar that I can replace it with?
If you don’t have lemon juice on hand simply replace with apple cider vinegar or a white vinegar.
What type of frying pan should I use?
If you truly love making homemade pancakes this is the pan for you. Also, I personally recommend staying away from teflon coated pans.
If using stainless steel or cast iron, 1 tbsp more oil may be needed.
Can waffles be made from this batter?
Yes, they just need a little more fat in the batter by mixing in 2 tbsps of oil. This is my favorite oil for most of my cooking.
More Delicious Breakfast Recipes
Blueberry Oatmeal Yogurt Muffins
Chocolate Almond Butter Muffins
Oat Flour Pancakes
- 2 cups rolled oats *gluten free oats for gluten free
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tbsp granulated sugar
- 2 lg eggs
- 1 cup whole milk
- 2 tsp lemon juice
- 3 tbsp oil *for cooking pancakes
- Using a food processor or high powered blender, grind oats to a flour like consistency, about 2 mins. Transfer to a medium sized mixing bowl and stir in baking powder, salt and sugar.
- In a glass measuring cup, measure out milk and stir in lemon juice. Let sit for 5 mins. Meanwhile crack open eggs and whisk.
- Add milk mixture and eggs to dry ingredients. Stir until just combined.
- Heat a large frying pan over medium heat. Add 1/2-1 tbsp of oil. Using a 1/4 cup measuring cup per pancake, pour onto heated surface. Cook until bubbles form on pancakes. Flip and continue cooking until pancakes become lightly brown on opposite side.Repeat with the remainder of batter.
Margaret O says
These are sooooo delicious! I use oatmilk to make them low FODMAP then add bananas and chocolate chips. Kids love them too. My new go to pancake recipe 🙂 Thanks!
I am so happy to hear this. We love keeping some frozen on hand for when our sweet tooth hits.
Thank you so much Margaret for trying the recipe and coming back to comment.
These are sooooo good!! Added cinnamon 😋
My new favorite pancake go to recipe!
I am so happy to hear. Thank you so much for giving them a try and coming back to comment.
Mark Todd says
I absolutely love these. My own ‘twist’ is to add 3 mashed Bananas to the mix, then sprinkle dried mixed fruit over the top once the mix has been put onto the hot plate so it just sinks into the top before flipping.
I love your twist on these. I immediately thought of dried pineapple with coconut. Yum! Thank you so much for rating the recipe. I very much appreciate it!!
The way I adjusted this recipe was doing 1/2 cup of dairy free yogurt and 1/2 cup of almond milk, and they turned out amazing. This is the best gluten free pancake recipe I’ve made! Definitely recommend it.
I am so happy to hear this Veronica. Thank you for coming back to comment.
I am curious, which type of dairy free yogurt is your favorite. I haven’t found one yet that I really like.
Can water be your liquid, if your lactose intolerant and commercial nut or oat milks upset your stomach
That is a great question. Unfortunately I have not tried it with water.
I would suggest maybe trying flax milk because many people who are bothered by nut milks have found success with it. It is my favorite milk substitute because it is creamy, rich and delicious.
Jai Burke says
can these be frozen and cooked later? thanks
Hi Jai. Absolutely! It is one of my favorite things to keep on hand in the freezer for when I want a sweet and healthy treat. I freeze them in a gallon size freezer bag and defrost one in the microwave on power level 8 working in 30 second increments until it is hot.
I hope you enjoy!
Carolyn McLatchie says
These are really delicious and so easy to make and I love to eat them with a good scoop of Greek yogurt, sliced strawberries, blueberries and maple syrup. Heaven on a plate for breakfast
That sounds so delicious!! Thank you so much for that idea.
These are some of the best oat flour pancakes I have
Made! They actually do get fluffy. I used 1/2 cup whole milk plain greek yogurt and 1/2 c. Kefir because that’s what I had on hand. Just had to add a bit of water to thin and they turned out great!!
I love that suggestion Anne. Thank you so much!
Two thumbs up and Yum Yum Yum! I added a bit of nutmeg and cinnamon just because and fresh blueberries. I ate them with local honey and butter. So nutty and good! Thank you so much for guilt free pancakes! 🙂
That is wonderful to hear Chris. Thank you so much for taking them Tim to make them and coming back to comment.
What could be used as an egg substitute? My son is allergic to wheat and eggs so trying to find alternatives for him.
Hi Tess. Flax eggs are an easy substitution if you have flax meal on hand. For every egg it would be 1 tablespoon of flaxseed meal combined with 2 1/2 tablespoons of water (for the pancakes 2 tbsp flaxseed meal & 5 tbsp water). Stir together, let sit for 5 minutes and the add following the pancake instructions.
I hope this helps.
These are absolutely perfect. Thank you so much for this recipe! My family has had to go gluten dairy and egg free, so you can imagine the work involved. This recipe is wonderful for all our needs. I subbed almond milk for whole, and 1/4 cup carbonated water for each egg and voila, perfect, gorgeous pancakes. Oh and of course I added the chocolate chips 😊. And I only had powdered sugar and it worked just fine! I’m also so happy this recipe doesn’t require bananas as I don’t always have that perfect over-ripe banana on-hand. Thank you again! These are delicious, nutritious and easy! Five stars all the way!
Hi Johanna. I love the tips you tips you provided. Thank you so much for trying the recipe and for coming back to comment. Tips like these are so helpful for other readers.
Have not made these yet, even though this is the first oat flour pancake receipe that I’ve WANTED to try. And, youu are so right…the tips are so appreciated and I too thank your readers for playing them forward.
I have tried so many oat flour pancakes and I haven’t liked any of them, but these are fantastic. The extra Tips about the consistency were really helpful.
I’m going to make a batch for the freezer and they will be great for the kids, it might even get them to have breakfast!
Thank you Annmarie!
I just made these for the first time and they had absolutely no taste at all.
It sounds like you may enjoy adding cinnamon or vanilla extract to the batter.
Candice Lebet says
These are so fluffy and tasty! My kids didn’t even notice they are different than my flour pancakes! thank you
This makes me so happy to hear. Thank you so much Candice for taking the time to make the recipe and for coming back to comment.
So I was looking for an easy vegan oat flour pancake recipe without maple syrup. I thought I would try this one with the appropriate substitutions. How wrong could this go? I used almond milk and 2 flax eggs. The flavor was ok but consistency wise it was super dense and would no fully cook regardless of how long I cooked them. This recipe definitely doesn’t work for a vegan sub. Also you mention 2 cups rolled oats yields 2 cups oat flour which is not true. It’s about 1 1/2 cups sifted flour instead. Anyway it was a no go for me.