These gluten free oat flour pancakes are thick, fluffy, and have a subtle hint of sweetness. These pancakes are one of my favourite 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.
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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.
These pancakes call for eggs and milk. I haven’t tried any egg substitutes or plant-based milk in this recipe so I can’t recommend any alternatives (but if you’re looking for a vegan breakfast or brunch idea, give these vegan banana muffins a try. They’re easy to make and turned out delicious).
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 butter or melted coconut oil. Be sure to allow the melted butter or coconut oil to cool off 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
These pancakes are so easy to make. 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 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 butter or 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.
How to serve these pancakes
I usually serve these pancakes with maple syrup and fresh fruit, but they’re also delicious with a drizzle of honey and nut butter. Or spread a bit of this chocolate tahini frosting on the pancakes for an extra special treat.
Take these oat flour 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.
More oat flour recipes to try
These cornbread muffins are sweet and tender with a satisfying texture. They’re perfect for breakfast, brunch, or as a nutritious snack.
Or try these vegan applesauce muffins. They’re easy to prepare and are perfect for a make-ahead, freezer-friendly breakfast.
Oat Flour Pancakes
- 1 1/2 cups oat flour
- 2 eggs
- 1 cup milk
- 1 tablespoon melted butter or melted coconut oil (for the pancake batter)
- 3 teaspoons melted butter or melted coconut oil (for greasing the pan)
- 1 tablespoon maple syrup
- 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
- 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 milk, 1 tablespoon of melted butter, 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 butter 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.
- Makes 10 pancakes.
- Serve with maple syrup, fresh fruit, and/or a drizzle of nut butter.
- Optional additions to the pancake batter include dark chocolate chips or fresh blueberries.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes made with nourishing, nutrient-rich ingredients.