These Oat Flour Pancakes are an amazingly healthy breakfast recipe. Hearty, naturally gluten free and delicious, these are made using rolled oats.
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Oat Flour Pancakes
Made with whole grain oatmeal, these are very Healthy, Nutty, Satisfying, high in fiber, protein and vitamins. My kids love to wake up to a tall stack of pancakes on Saturday mornings, but sometimes I like to mix things up and reach for a healthier option.
This recipe is a twist to our hugely popular blender oatmeal waffles. Our favorite part is that it is made without banana or buttermilk, making it a great pantry friendly recipe.
Why you’ll love this recipe?
- Wholesome - Made using whole grains, these are packed with fiber, protein and nutrition.
- Texture - They have a hearty, nutty texture which makes them perfect to soak all the maple syrup.
- No fancy ingredients - All ingredients like old fashioned oatmeal, milk, eggs, baking powder and coconut oil (or use butter) are all a staple in most households.
- Flourless - No white or wheat flour is used making it a flourless recipe.
- No banana - Many oatmeal pancake recipes usually call for a banana, but these are made without any banana making it perfect even for picky eaters.
- Gluten Free and Dairy Free option - Use gluten free oatmeal and plant based milk like almond milk.
HOW TO MAKE OAT FLOUR?
It is made by grinding rolled oats. You can buy pre-packaged ground oatmeal in all major grocery stores, however it can be easily made at home by processing old fashioned grain in a food processor or high powered blender (grind until it becomes super fine powder, just like all purpose flour).
PRO TIP - 2 cup rolled oats yields 2 cups flour.
ROLLED VS QUICK COOKING
The main difference between the two is in the thickness of the grain. Rolled variety is minimally processed and hence has more texture and chewiness when compared to the quick cooking variety, which is highly processed.
1. If batter is runny - The batter will be thinner than normal, but continue to thicken as it rests for a few minutes.
2. If batter is too thick - If the batter has thickened too much by the last pancake, then stir in some milk to get to the right consistency.
What does it taste like?
These have a sweet and nutty flavor with an airy and slightly chewy texture. My favorite part is that the texture is perfect to soak in all the maple syrup.
- Oat flour- Make your own easily at home instead of using store bought.
- Eggs - Helps with the binding and adds protein.
- Milk - Regular whole, skim milk or a plant based milk like almond or coconut milk may be used.
- Coconut oil - It adds amazing flavor and healthy fats.
- Leavening - Baking Powder helps them give a rise.
- Make it dairy free - Use plant based milk instead of regular milk.
- Sugar - Use white, brown or coconut sugar.
- Coconut oil - Use melted butter instead.
- Gluten free - Use certified gluten free grain.
- Eggs - These will not work with chia or flax egg.
Expert Tips for Success
- Too thick or too thin batter - If the batter appears too thick add in more milk or let it sit for a few minutes to thicken if too runny.
- Medium heat - Maintain the heat in medium, to cook the cakes in pan.
- When to flip? They are ready to flip you see bubbles on the surface.
- Blenders - We have had success with using Nutri Bullet, Food Processor or Vitamix for this recipe.
- Make ahead - We like to grind a big batch of oatmeal and store in our pantry. It comes in handy when you are short on time.
Make fluffier pancakes - Add 1 to 2 teaspoons of lemon juice to the batter and cover the pan when cooking. These two steps ensures a fluffy pancake.
Flavorings - These are delicious with the flavor of coconut oil. Feel free to use vanilla, almond extract or ground cinnamon.
Sugar - Use white, brown, coconut or date sugar.
Butter - Use melted butter instead of coconut oil.
HOW TO MAKE?
- Make Oat Flour - Grind old fashioned or rolled variety in a food processor or high powdered blender until it become a very fine powder.
- Make batter - Combine all dry ingredients in a bowl and wet ingredients in another bowl. Stir dry into wet, until combined.
- Rest batter - Let the batter rest for 5 to 10 minutes which helps it to thicken.
- Make pancakes - Cook pancakes as usual over medium heat.
Storing, Freezing and Reheating instructions
In Fridge - Store leftovers in an airtight container for up to 3 days in the refrigerator.
In Freezer - Place cooled cakes on a cookie sheet, freeze until fully frozen, then transfer to a zip lock bag or freezer safe container and freeze for 1-2 months.
Toaster - Pop them directly in the toaster or toaster oven and toast until warmed through.
Microwave - Nook them for a few seconds, until warmed.
Skillet - Place them in a lightly greased pan, over low-medium heat and cook until warmed on both sides.
How to serve?
They are amazingly delicious on their own with a slab of softened, salted butter and a generous drizzle of maple syrup. Here are a few topping suggestions that will pair well with this breakfast recipe:
- Toasted chopped pecans, almonds or hazelnuts
- Chopped walnuts
- Jam or Jelly
- Chocolate chips or shaved chocolate
- Berries like strawberries, blackberries, raspberries or blueberries
- Sliced bananas
- Peanut butter or almond butter
Frequently Asked Questions
Sure can but the taste and texture will change. If using all purpose, then you might need to add more milk (¼ to ¾ cup) to get to the right consistency.
One cup of store bought costs about $0.75 whereas it costs about $0.10 when made at home with Costco rolled oats.
We recommend using our hugely popular Blender Oatmeal Waffle Recipe using the same ingredients.
There are several great options available in the market. Some of the most commonly used ones are almond, whole wheat, coconut, quinoa, cornmeal or buckwheat flours.
It can be found in all major grocery stores in the health food or online. However, it can be easily made at home using your processor.
Sure can! However, they won’t be as light and the texture will be a bit denser. Sometimes, I find myself adding all ingredients into a blender when in a hurry.
More Pancake Recipes to try:
- Almond flour Pumpkin Pancakes
- Almond Butter Pancakes
- Banana Pancakes with Almond Flour
- Eggless Pancakes <--- Reader favorite
- 2 cups rolled oats (use gluten free oats for GF pancakes)
- 1 tablespoon sugar (white, brown or coconut sugar)
- 2 teaspoons + ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs, large
- 1 cup milk
- 2 tablespoons coconut oil, melted and cooled to lukewarm
1. Add rolled oats into a food processor or a high powdered blender and process until it becomes a fine powder (1 to 2 minutes).
2. Add oat flour, sugar, baking powder and salt into a medium bowl and whisk to combine.
3. Into another larger bowl, add eggs, milk and coconut oil. Whisk until combined well. Stir in dry ingredients. Let batter rest for 5 minutes, to thicken.
4. Heat a large frying pan over medium heat. Add about 1 tablespoon of oil. Pour about ¼ cup batter into the heated surface. Cook until bubbles form on the surface, flip and continue cooking until they become a light brown color.
5. Repeat process with remaining batter and serve pancakes hot with maple syrup.
Oat flour - 2 cup rolled oats yields 2 cups flour.
Too thick batter – If the batter appears too thick add in more milk to get the right consistency.
Too thin batter - The batter will continue to thicken as it rests.
Blenders – We have had success with using Nutri Bullet, Food Processor or Vitamix for this recipe.
Make fluffier pancakes – Add 1 to 2 teaspoons of lemon juice to the batter and cover the pan when cooking. These two steps ensures a fluffy pancake.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 105mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 4g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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