Pancakes are a weekend staple in our house. I love lazy Sunday mornings with a plate piled high with pancakes and a big ol’ glass of milk.
I thing I love most about these pancakes is they are so flippable. They are slightly sweet and have a toasty oat flavor.
Ingredients to make oat flour pancakes:
- Milk: I use whole milk but you can use any kind of milk. Almond milk, oat milk, etc.
- Egg: I used a traditional egg, but you can try a flax egg. I haven’t tested it, but it should work!
- Vanilla: Just a splash.
- Oat flour: The star of the show! I buy oat flour in the store, but you can make your own. Directions below 🙂
- Coconut sugar: Adds some sweetness to the pancakes. If you don’t have coconut sugar or don’t want to use it, you can use another granular sweetener instead.
- Baking powder: Gives the pancakes some fluff.
- Salt: A few pinches.
How to Make Oat Flour Pancakes:
Mix together. In a large bowl whisk together the ingredients until smooth.
Sit. Allow the batter to sit for five minutes to thicken up.
Cook. Pour 1/4 cup of the batter into the skillet and cook for about 3 minutes until the edges appear set and the center begins to bubble.
Flip. Cook the other side for another 2 minutes.
Serve! Transfer to a plate and serve with your favorite toppings!
Can I Make my Own Oat Flour?
Yes! All you have to do is place old fashioned rolled oats into a blender and blend on high until it turns into a flour. Check out my tutorial How to Make Homemade Oat Flour.
How to Store Leftovers:
These are best eaten immediately. You can store them in an airtight container in the fridge for about 5 days. I find it best to put a piece of parchment paper between each pancake. You can also freeze for 2 months.
Defrost in the fridge overnight and reheat in the toaster, oven, or in a skillet until it reaches your desired temperature!
More flourless pancake recipes and brunch recipes to try:
- Zucchini Chia Seed Blender Pancakes
- Spinach Blender Pancakes
- Gluten Free Cinnamon Flax Pancakes
- Lemon Blueberry Breakfast Bake
- One Skillet Spiralized Peppers + Eggs
- Southwestern Sweet Potato Egg Bake
Recipe
20-Min Oat Flour Pancakes (without banana)
Oat Flour Pancakes are the perfect healthy way to start your day! They are hearty, naturally gluten free, and can be made in 15 minutes!
Ingredients
- 1 cup milk (any kind of milk works – try Homemade Oat Milk!)
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup oat flour (Kitchen Hack: How to Make Oat Flour)
- 3 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large bowl whisk together the milk, egg, and vanilla.
- Add the oat flour, coconut sugar, baking powder, and salt. Whisk again until smooth.
- Allow the batter to sit for five minutes to thicken.
- Heat a large skillet over high heat. Once warm, turn down to medium-high and melt 1 teaspoon of butter in the pan.
- Pour 1/4 cup of the batter into the skillet and cook for about 3 minutes until the edges appear set and the center begins to bubble.
- Flip and cook the other side for another 2 minutes.
- Transfer to a plate and serve with your favorite toppings!
Nutrition Info:
- Serving Size: 1 pancake
- Calories: 73
- Sugar: 4g
- Sodium: 112mg
- Fat: 1.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.2g
- Fiber: 1.1g
- Protein: 2.6g
- Cholesterol: 15mg
The recipe I’ve been looking for. PERFECT. Thank you!
★★★★★
Yay!! I hope you love them! xo
Hello I tried this recipe earlier today. However when I let it sit for five minutes it becomes very thick . It becomes difficult to scoop out in the pan. Anything I did wrong ? I used almond milk unsweetened for milk option
It did taste great 😊
★★★★
Hm, I wonder if the brand of oat flour made the difference? Maybe some don’t need the five minute sit and others do. If you make it again, you can just skip the wait time or if it gets too thick, thin it out a bit with more milk. I’m happy you enjoyed them! xo
We did an oat flour pancake taste off this morning. This recipe won hands down. Still getting used to gf cooking, so it’s a lot more dense and thick than I’m used to. But the flavour was great. Used an egg replacement (Bob’s Red Mill) due to a severe egg allergy. Thanks for the recipe
★★★★
Made my day that they won!! I’m so happy you enjoyed them! xo