These is the best oat flour pancakes recipe! These pancakes have the perfect fluffy texture and are so easy to make with simple ingredients like oat flour, eggs, maple syrup, and coconut milk. This healthy recipe is naturally gluten free and dairy free and is perfect for the whole family.
Why you will love this recipe:
- These are the best fluffy pancakes! They have the most amazing flavour.
- These healthy pancakes are so simple and easy to make and only take a few minutes to prep.
- They are made from scratch with simple pantry staple ingredients.
- These homemade pancakes are healthy and naturally gluten free and dairy free.
- These oat pancakes are made with no banana and no milk and instead use oat flour, maple syrup, coconut milk, and eggs to give them the perfect texture.
- They make great leftovers and also freeze really well so are a perfect meal prep option.
- Kids love these pancakes!
- These pancakes can be made on a grill, in a pan, or in a cast iron skillet.
If you love pancakes you will also love blueberry pancakes!
Taste and texture:
These pancakes have a slightly sweet, nutty flavor and the texture is so light and fluffy. They are never dry or gritty and they are not too dense. They are a fun alternative to traditional pancakes that any pancake lover will enjoy.
Key ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Oat flour - the star ingredient of these pancakes! Oat flour is a fun alternative to traditional wheat flour, white flour or all purpose flour. If you are gluten free be sure to get certified gluten-free oat flour - this is the brand of oat flour I use and love. You can either use store-bought oat flour or you could also make your own homemade oat flour if you prefer. I do not recommend trying to use regular flour instead of oat flour.
- Eggs - to help these pancakes become so light and fluffy. I don't recommend using an egg replacer or flax eggs for this recipe as the pancakes turn out too dense. These are not vegan oat flour pancakes.
- Coconut milk - this can easily be subbed for dairy milk if you tolerate dairy or any other dairy free milk or plant-based milk if you don't like coconut milk (nut milks, soy milk or oat milk all work). I recommend using full fat coconut milk for this recipe.
- Maple syrup or honey - either of these natural sweeteners will work to give these pancakes a little bit of sweetness while keeping them refined sugar free. You could also use date syrup to give this recipe its natural sweetness.
- Apple cider vinegar - this helps the pancakes become even fluffier! I tried the recipe without it and they just don't turn out the same. You could use lemon juice in place of apple cider vinegar.
- Vanilla extract - this helps enhance the delicious flavours of these pancakes.
How to make this recipe:
Step one:
First, preheat your griddle to 325 degrees Fahrenheit - if you don't have a griddle you can use a skillet or large pan with oil over medium heat instead.
Step two:
Next, add all the pancakes ingredients to a large bowl and stir them well until you have a smooth pancake batter and with no lumps remaining.
Step three:
Lastly, spoon a couple tablespoons worth of the batter per pancake onto the griddle and cook each pancake for 1-2 minutes per side until they are golden brown. You know they are ready to flip when they have bubbles all over the surface of the dough (see the photo below).
Chef's tips:
- If you don't have an electric griddle, you can use a large frying pan or skillet with oil instead. I would cook them over medium heat. You just may have to adjust the cooking times slightly.
- Don't omit the vinegar from this recipe. I tried the recipe without it and the pancakes don't turn out as fluffy. Instead of apple cider vinegar you could use lemon juice instead.
- These pancakes freeze really well so feel free to make a double or triple batch and save some for later.
Variations and add ins:
- If you like sweeter pancakes, add an extra 1-2 tablespoon of honey or maple syrup to the batter.
- If you want to make these into chocolate chip pancakes add some chocolate chips to the batter before cooking.
- You can use any type of milk that you like for this recipe including almond milk, oat milk or soy milk.
- If you are gluten free be sure the oat flour that you buy is certified gluten free - this is the brand I use and love.
How to serve:
You can top these gluten free pancakes with whatever you like! I like to add a drizzle of maple syrup and coconut oil but other ideas include honey, melted butter, vegan butter, berries, other chopped fruit, peanut butter, other nut butters, jam or chia jam. You can add any of your favorite toppings to make these pancakes taste how you like. I also love pairing them with a side of fresh fruit.
These pancakes are a great way and delicious way to get kids to eat a healthy breakfast. These healthy oatmeal pancakes are a favorite breakfast recipe to serve on lazy Sunday mornings.
How to store:
Store any leftover pancakes in the fridge in an airtight container for up to 5 days after they are cooked. They also freeze really well.
Frequently asked questions:
I haven't tried making these pancakes without the eggs so I can't guarantee how any substations would work. You could try using either flax seed or chia seed eggs but I am not sure if they would turn out as fluffy. If you try it please let me know.
Luckily you don't have to worry about over mixing oat flour in comparison to other flours. Over mixing is more of a problem with flours that contain gluten, as it can impact the protein structure. Luckily, because oat flour is gluten free it's not as sensitive to over-mixing.
When compared to wheat flour, oat flour is higher in protein, fiber and minerals. Oat flour has more iron and calcium than whole wheat flour, and oats are also high in a type of soluble fiber called beta-glucan, which has been shown to increase satiety and can be helpful for blood sugar regulation. Oat flour is also gluten free.
Some health food and natural food stores now carry oat flour, but I've had a hard time finding it locally so I usually order it online. This is the brand of oat flour I've been ordering and using.
Yes you can but I don't recommend it for this recipe. I have never been able to get my home made out flour to be as fine as you need to get light and fluffy pancakes.
Other recipes you will love:
- The Best Healthy Waffles
- Banana Protein Muffins
- Healthy Chocolate Donuts
- Gluten Free Blueberry Muffins
- Healthy Chocolate Chip Banana Bread
- Healthy Carrot Cake Banana Bread
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Oat Flour Pancakes
Equipment
Ingredients
- 2 cups oat flour
- 1 teaspoon baking soda
- pinch sea salt
- 3 eggs
- 1 1/4 cup coconut milk
- 2 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your griddle to 325F.
- Add all the ingredients to a bowl and whisk together until smooth.
- Spoon the batter onto the griddle and cook each pancake for 1-2 minutes per side. You know the pancake is ready to flip when the surface is covered in bubbles.
Notes
- This recipe yields 14 pancakes.
- Store these pancakes in the fridge in an air tight container for up to 5 days.
- If you prefer your pancakes a little sweeter add 1-2 more tablespoon maple syrup or honey.
Leave a Reply