These are the best oat flour pancakes! 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 pancake recipe is naturally gluten-free and dairy-free and kids love them.
Pancakes like my easy oat milk pancakes make for some of the best breakfasts, which is why I am so excited to share another delicious pancake recipe with you today!
Table of Contents
Why you will love this recipe:
- These are the best fluffy pancakes! They have the most amazing flavour and perfect texture.
- These healthy pancakes are quick and easy to make and only take a few minutes to prep.
- These homemade pancakes are healthy, gluten-free, oil free, refined sugar free, and dairy-free. They are also made without banana, without yogurt, without baking powder and without butter.
- Kids love them!
If you love pancakes you will also love grain free blueberry pancakes and almond flour pancakes.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Oat flour - Oat flour is a fun alternative to traditional wheat 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 for the best taste and texture.
- Maple syrup or honey - either of these natural sweeteners will work to give these oat flour pancakes a little bit of sweetness while keeping them refined sugar free.
- 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.
Recipe variations and add ins:
- For gluten-free: use a certified gluten-free oat flour.
- If you like sweeter pancakes: add an extra 1-2 tablespoon of honey or maple syrup to the batter.
- To make into oat flour chocolate chip pancakes: add some chocolate chips to the batter before cooking.
- You could turn these into blueberry oat flour pancakes by adding some fresh blueberries to the batter.
- For a different flavour: add some ground cinnamon or pumpkin pie spice to the pancake batter.
- These pancakes freeze really well so feel free to make a double or triple batch and save some for later.
How to make oat flour pancakes:
Step 1
Preheat your griddle to 325 degrees Fahrenheit. While the griddle is heating add all the pancake ingredients to a large bowl and stir or whisk them well until you have a smooth pancake batter.
Step 2
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.
Top 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 over mix the batter - if you do the pancakes will turn out more dense rather than light and fluffy.
- 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.
How to serve:
You can top these gluten-free pancakes with whatever you like! I like to use maple syrup and coconut oil but other ideas include honey, butter, vegan butter, caramelized air fryer bananas, homemade applesauce, berries, macadamia nut butter, peanut butter, granola butter, coconut cashew butter, blueberry chia jam or plum chia jam.
Oat flour pancakes FAQs:
I haven't tried making these pancakes without the eggs so I can't guarantee if any egg substitutions 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.
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.
Store any leftover pancakes in the fridge in an airtight container for up to 5 days.
Yes, these pancakes freeze really well for up to 3 months.
Other breakfast recipes you will love:
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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.
- If you prefer your pancakes a little sweeter add 1-2 more tablespoon maple syrup or honey.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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