This oat flour pancake recipe yields moist and fluffy pancakes with the perfect balance of sweet and tang. These oat flour pancakes are made with gluten free rolled oats and a dairy free buttermilk alternative that mimics the same texture and acidity.
The recipe makes a huge stack of perfect fluffy oatmeal flour pancakes (about 23) in just under 1 hour. Despite the pancakes being made with oat flour they due to the right combination of ingredients they yield a soft moist texture similar to regular pancakes.
Related: Fluffy Sweet Potato Pancakes
Oat Flour Pancakes Recipe
These oat flour pancakes are perfect for a weekend breakfast and are often enjoyed along my oatmeal blueberry muffins or these gluten free sourdough pancakes.
If you’re into gluten free pancakes, you’ll also love these gluten free crepes and these pumpkin, banana and zucchini waffles.
Oat Flour Pancake Ingredients
- Oat flour – you can either buy or make it in your blender from rolled oats. I like to use these organic gluten free rolled oats.
- Arrowroot flour – its a starchy flour similar to tapioca, I used a small amount to provide some fluffiness.
- Eggs – are necessary as they act as the biding agent.
- Maple sugar – or any other granulated sweetener of your choice. I tried to make them without a sweetener and they just tasted bland. Another option you could use is honey (about 3 Tbsp).
- Coconut Drinkable Yogurt – is a dairy free alternative to buttermilk, it’s slightly tangy and has more body than just regular plant milk. Although you could use some almond milk too, but you will need to add 2 Tbsp of lemon juice to that, to mimic the acidity of buttermilk.
- Butter – whether you use ghee or a dairy free butter alternative like miyoko’s (oil also will work) fat is essential to make the oat flour pancakes really moist.
- Raising agents – baking powder and baking soda.
- Vanilla extract – optional, for flavor. Almond extract will also work.
Find the complete printable recipe with measurements below.
How To Make Pancakes With Oat Flour
1. Make the pancake batter:
- Combine together the dried ingredients: oat flour, the arrowroot flour, salt and the granulated sweetener, you will add the baking powder and baking soda at the end.
- In a separate bowl whisk vigorously the wet ingredients: coconut “buttermilk”, vanilla, eggs and the lemon juice.
- Mix ingredients: make a well in the center of dry ingredients and pour the wet ingredients in the middle. Mix ingredients together with a whisk, then slowly fold the melted butter mixing continually until smooth. This is important if your ingredients are cold and the melted butter is warm, it will not harden if slowly poured.
- Let the batter rest for 10-15 minutes, in order for the oat flour to absorb the moisture. This is really important if you want fluffy moist oat flour pancakes!
- When ready to cook, add the baking soda and baking powder and give it a final gentle mix.
2. Cook the oatmeal flour pancakes:
- Heat a non-stick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. If you’re using a ceramic non-stick pan like I do, then you won’t need any grease at all.
- Pour 2-3 tbsp of batter, it should spread by itself slowly.
- Flip when the underside is golden and bubbles begin to appear on the surface. Repeat with remaining batter.
3. Serve the pancakes:
- with honey, maple syrup, fruit, yoghurt, or maple cream, it’s just heavenly similar to caramel!
Check The Doneness
You can peek to see if the pancakes are browned on the bottom. If they are too floppy to flip, they aren’t cooked enough. If they are getting brown before they’re ready to flip, turn down the heat.
Gluten Free Oat Flour For Pancakes
Oats don’t naturally contain any gluten, but the vast majority of sold oats end up being contaminated at some point in their production (shared machinery). That’s why you need to buy certified gluten-free oats. Especially when you’re celiac and highly sensitive to gluten.
Also buying organic oats can help decrease the exposure to pesticides that the conventional oats are usually sprayed with.
What Makes These Oatmeal Flour Pancakes Moist & Fluffy
The fat is essential for moist oat flour pancakes, so don’t skip the butter (use dairy free if you must). Also make sure you use some high fat dairy free milk (like coconut) or buttermilk.
Another option is to mix 50% dairy free yogurt with 50% plant milk and you’ll get a pourable yogurt consistency similar to buttermilk. To make it more sour add some lemon juice. This will provide a tangy flavor in pancakes, and will help activate the baking soda/baking powder in the batter, making the pancakes light and fluffy even before they hit the heat of the pan.
Perfect Oat Pancake Batter Consistency
- If the batter is too thick, they will be undercooked on the inside and probably hard on the outside. If it’s too runny, then the oat flour pancakes will spread out and won’t fluff up.
- Test the batter with a spoon by lifting it gently above the rim of the bowl. If it runs slowly off of the spoon without breaking in the pouring, then it’s good.
- The less you mix the batter, the thicker and fluffier they will be.
More Healthy Pancake Recipes & Breakfast Ideas
More Recipes With Oatmeal Or Oatmeal Flour
- Healthy Oatmeal Breakfast Bars To-Go (Gluten Free, Vegan)
- Vegan Oatmeal Cookies With Blueberry & Peach | GF
- Healthy Vegan Oatmeal Cookies – 4 Ways | Gluten Free
- Healthy Vegan Matcha Cookies With Poppy Seeds
- Oatmeal Blueberry Muffins + Crumb Topping
Did you try this oat flour pancake recipe? Be sure to leave a comment and a rating star below! Thank you!
Oat Flour Pancakes: Moist & Fluffy (Gluten Free)
Ingredients
- 2 cups oat flour - or ground rolled oats
- 3 tbsp arrowroot flour - for fluffiness
- ½ cup maple sugar - or other granulated sweetener
- 2 eggs
- 1 ⅓ cups coconut drinkable yogurt - as buttermilk substitute
- 4 tbsp butter - melted, use dairy free if needed
- 1 tbsp vanilla extract
- 1.5 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp lemon juice or apple cider vinegar
Instructions
Make the pancake batter:
- Combine together the dried ingredients: oat flour, the arrowroot flour, salt and the granulated sweetener, you will add the baking powder and baking soda at the end.
- In a separate bowl whisk vigorously the wet ingredients: coconut "buttermilk", vanilla, eggs and the lemon juice.
- Make a well in the center of dry ingredients and pour the wet ingredients in the middle. Mix ingredients together with a whisk, then slowly fold the melted butter mixing continually until smooth. This is important if your ingredients are cold and the melted butter is warm, it will not harden if slowly poured.
- Let the batter rest for 10-15 minutes, in order for the oat flour to absorb the moisture. This is really important if you want fluffy moist oat flour pancakes! When ready to cook, add the baking soda and baking powder and give it a final gentle mix.
Cook the oatmeal flour pancakes:
- Heat a non-stick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. If you're using a ceramic non-stick pan like I do, then you won't need any grease at all.
- Pour 2-3 tbsp of batter, it should spread by itself slowly. Flip when the underside is golden and bubbles begin to appear on the surface. Repeat with remaining batter.
Serve the pancakes:
- Serve with honey, maple syrup, fruit, yoghurt, or maple cream, it's just heavenly similar to caramel!
Notes
Tips For Perfect Oat Flour Pancakes
- Coconut Drinkable Yogurt – is a dairy free alternative to buttermilk, it’s slightly tangy and has more body than just regular plant milk. Although you could use some almond milk too, but you will need to add 2 tbsp of lemon juice to that, to mimic the acidity of buttermilk. Another option is to mix 50% dairy free yogurt with 50% plant milk and you’ll get a pourable yogurt consistency similar to buttermilk.
- The acid: lemon juice (or apple cider vinegar), will help activate the baking soda/baking powder in the batter, making the oat flour pancakes light and fluffy even before they hit the heat of the pan.
- Replace the arrowroot flower with 1 mashed banana. It will help with fluffiness and moisture plus will prevent the pancake from turning crumbly.
- No baking powder? Yes you can make the pancakes without baking powder (you will need about 1.5 teaspoon of baking soda) but they will turn less fluffy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Alana
Wednesday 26th of January 2022
I made these oat flour pancakes today and I stacked a bunch in the freezer for busy morning. They taste absolutely delicious when heated in a toaster, just like fresh!
HealthyTasteOfLife
Wednesday 26th of January 2022
Yes I do the same thing, it's so convenient! Thanks.