Oat Flour Pancakes

This is the best oat flour pancakes recipe! These pancakes are light and fluffy and 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: 

• This oat flour pancakes recipe turns out so light and fluffy and these pancakes are really easy to make using simple pantry staple ingredients. 
• These pancakes are healthy and naturally gluten free and dairy free. 
• These oat pancakes are made with no banana and no milk 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.

Key ingredients and substitutions: 

• Oat flour – the star ingredient of these pancakes! 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.
• Eggs – to help these pancakes become so light and fluffy. I don’t recommend using an egg replacer for this recipe. 
• Coconut milk – this can easily be subbed for dairy milk if you tolerate dairy or any other dairy free 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 – to give these pancakes the perfect amount of sweetness while keeping them refined sugar free. You could also use date syrup. 
• 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. 

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 the batter is smooth and no longer lumpy.

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. 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 tbsp of honey or maple syrup to the batter.
• 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.
• Top these pancakes with whatever you like! I like maple syrup and coconut oil but other ideas include honey, berries, other fruit, peanut butter, other nut butters, or jam. 

How to store: 

Store theses pancakes in the fridge in an air tight container for up to 5 days after they are cooked.

Frequently asked questions: 

Other recipes you will love: 

• Healthy Blueberry Pancakes
• The Best Healthy Waffles
• Banana Protein Muffins
• Healthy Chocolate Donuts
• Gluten Free Blueberry Muffins
• Healthy Chocolate Chip Banana Bread
• Healthy Carrot Cake Banana Bread

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