These gluten-free oat flour pancakes are quick and easy to make. These pancakes are thick, fluffy, and have a subtle hint of sweetness. They’re one of my favorite oat flour recipes because they’re easy to make, nutritious, filling, and perfect for breakfast or brunch on the weekends. You can also freeze these for a convenient, make-ahead breakfast for busy mornings.
How to serve these gluten-free oat flour pancakes
I usually serve these pancakes with maple syrup and fresh fruit, but they’re also delicious with honey and nut butter. Or drizzle some of this nut-free chocolate spread on these gluten-free oat flour pancakes for an extra special treat.
Main ingredients and substitutions
These pancakes are made with gluten-free oat flour. I’ve never had trouble finding oat flour at my local grocery stores, but if it isn’t available where you live then you can purchase it online or make oat flour at home in a food processor or high powered blender. I prefer to make my own oat flour because it’s so quick, easy, and inexpensive to make at home.
To make oat flour at home, simply fill your food processor or high powered blender with rolled oats, then process for two minutes or until a flour-like consistency is achieved. Then store the oat flour in an airtight container in the pantry, fridge, or freezer. Be sure to use oats that are labelled gluten-free if that is a requirement for you.
I added a splash of maple syrup to the pancake batter for a hint of sweetness, along with some pure vanilla extract and pinches of nutmeg and cinnamon. You can omit any/all of these ingredients if necessary, but I prefer to include them all.
A small amount of apple cider vinegar (or lemon juice) combined with some gluten-free baking powder give these pancakes a satisfying, fluffy texture. You can omit the vinegar or lemon juice if necessary – the pancakes will still be delicious but they won’t turn out quite as fluffy.
This recipe calls for melted coconut oil. Be sure to allow it to cool off a little before adding it to the recipe. You can also substitute any other oil you prefer such as canola oil, vegetable oil, or grape seed oil.
How to make them
Start by mixing the oat flour, baking powder, cinnamon, nutmeg, and salt. Next you’ll whisk the eggs well (in a separate bowl), then add the plant-based milk, apple cider vinegar (or lemon juice), vanilla extract, and maple syrup. Whisk once more to incorporate all the wet ingredients. Add the dry ingredients and whisk everything one last time.
At this point you’ll allow the batter to rest and thicken for 5-10 minutes. If you’re in a hurry you can skip this step but the pancakes do turn out fluffier with a more satisfying texture if you allow the batter to rest before frying the pancakes.
Once the batter has rested, add 1 teaspoon of melted coconut oil to a large frying pan on the stove and set the heat to low-medium. When the pan is hot, cook 3-4 pancakes at a time using 1/4 cup of pancake batter per pancake.
Cook the pancakes for approximately 3 minutes (or until tiny bubbles form in the pancakes), then use a spatula to flip them and continue cooking for another 2-3 minutes. Repeat with the rest of the pancake batter, adding 1 teaspoon of butter or coconut oil to the pan for each set of pancakes.
Optional additions
Take these pancakes to the next level by adding some fresh blueberries or dark chocolate chips to the batter. Or garnish them with fresh sliced strawberries, raspberries, or blackberries, and a sprinkle of lemon zest.
Storage and freezing
- You can store these gluten-free oat flour pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.
More oat flour recipes to try
- This cake made with oat flour tastes like dessert but is nutritious enough to eat for breakfast. It’s gluten free, dairy free, and refined sugar free.
- Or try these vegan and gluten-free applesauce muffins. They’re easy to prepare and are perfect for a make-ahead, freezer-friendly breakfast.
- These vegan, gluten-free oat flour cookies are nutrient dense and delicious. They’re subtly sweet with a hint of saltiness.
- These gluten-free blackberry muffins are a tasty, filling, breakfast or snack. They’re gluten free and refined sugar free.
Gluten-Free Oat Flour Pancakes
Ingredients
- 2 eggs (pasture raised and certified humane)
- 1 1/2 cups oat flour
- 1 cup unsweetened plant-based milk
- 1 tablespoon melted coconut oil (for the pancake batter)
- 1 tablespoon maple syrup
- 3 teaspoons melted coconut oil (for greasing the pan)
- 2 teaspoons gluten-free baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1/4 teaspoon salt
- Pinch of cinnamon
- Pinch of nutmeg
Instructions
- Add the oat flour, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and mix well.
- In a separate large mixing bowl, whisk the eggs well, then add the unsweetened plant-based milk, 1 tablespoon of melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar or lemon juice, then whisk again to combine.
- Add the dry ingredients to the wet ingredients and whisk once more, then allow the batter to rest and thicken for 5-10 minutes.
- Add 1 teaspoon of melted coconut oil to a large frying pan or skillet on the stove and set the heat to low-medium.
- Allow the pan to heat up for a few minutes then begin cooking 3-4 pancakes at a time using 1/4 cup of batter per pancake.
- Cook the pancakes for 2-3 minutes or until tiny bubbles begin to form, then flip the pancakes and continue to cook for a couple more minutes or until they are cooked through.
- Serve hot or store in an airtight container in the fridge for up to three days or in the freezer for up to six months.
Notes
- Optional additions to the pancake batter include dark chocolate chips or fresh blueberries.
- You can store these gluten-free oat flour pancakes in an airtight container in the fridge for up to five days or freeze them for up to six months.
Nutrition
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- These chocolate chip coconut oil cookies are a tasty addition to any dessert table.