If your weekday mornings are anything like mine, then you know there is not much time to plan a special breakfast especially when you're sleep deprived. So when the weekend rolls around, we love to do something special and these oat flour pancakes are one of our favorite breakfast recipes.
These delicious fluffy pancakes are made with gluten free oats for a breakfast that is not only tasty but sticks with you until lunch. Top them off with fruit and maple syrup for a treat the whole family will love! And they are just as good reheated for those busy mornings before school.
We love having oats for breakfast because they are filled with fiber and protein plus they have lots of vitamins and minerals too! If you love oats too, you need to try my oat flour waffles next or this delicious banana bread baked oatmeal.
Ingredient Notes
This easy recipe uses just a few simple ingredients and it's both gluten free and dairy free.
- Gluten Free Oats - I used old-fashioned oats for this recipe, but quick oats will work just as well since we are processing them into oat flour. If you use quick oats, it will be important to weigh the oats since the volume will be different. If you're following a gluten free diet, make sure to use certified gluten free oats since this is an ingredient that is susceptible to contamination during growing and processing.
- Dairy Free Milk and Vinegar - These two are combined to make a dairy free buttermilk. You can use any type of non-dairy milk you prefer, I used oat milk in this recipe. If you're not dairy free, replace both ingredients with buttermilk.
- Vegan Butter - I used Country Crock plant butter in this recipe. I love the buttery taste you get from melted butter in pancake batter. But you can use something like melted coconut oil if you prefer. If you're not dairy free, use unsalted butter in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use buttermilk and unsalted butter in place of the dairy free ingredients.
- Mix-Ins - Add your favorite fruit, nuts, granola or chocolate chips to take these pancakes up a notch!
How to make oat flour
Oat flour is simply made up of ground oats. If you have a high speed blender or food processor, you can easily make homemade oat flour.
Use whole rolled oats, not steel cut, for the best results. I like to leave a few bits of unprocessed oats in the flour, to add some texture to the pancakes. My family prefers them to be smooth texture. So some experimenting will be in order to decide what you like best!
STEP 1: Add the oats to the jar of a high-speed blender (or a food processor).
STEP 2: Process for about 15 seconds until the oats are a flour-like consistency.
How to make oat flour pancakes
Once you've processed your oats into oat flour, you're ready to mix up the pancake batter.
STEP 1: Combine the non-dairy milk and vinegar in a measuring cup. Stir well and set aside to rest.
STEP 2: Add the oat flour, sugar, baking powder and salt to a large mixing bowl. Whisk to mix well.
STEP 3: Crack the egg into a separate bowl and beat with a whisk until it's frothy like soap bubbles.
STEP 4: Add the milk mixture, melted butter and vanilla extract to the bowl with the beaten egg. Whisk again until smooth.
STEP 5: Pour the wet ingredients into the bowl with the dry ingredients. Fold together with a rubber spatula until all of the dry ingredients are incorporated. It's okay to have some lumps remaining in the batter.
STEP 6: The pancake batter will seem very soupy, but that's okay. Allow it to rest for about 10 minutes while you preheat your griddle or pan.
Cook the pancakes at medium high heat until the edges appear dry and the center has bubbles rising to the surface. Flip and cook the second side until golden brown.
Expert Tip
Place freshly cooked pancakes in a single layer on paper towels to keep them from getting soggy while you cook the remaining batter. You can also keep them in a low temperature (250F) oven to keep them warm.
Is oat flour gluten free?
Oat flour is made up of finely ground oats. Oats are naturally gluten free, but they are susceptible to contamination during growing, harvesting and processing. If you're following a gluten free diet, you should only consume certified gluten free oats (sometimes called purity protocol oats). Because oats contain a protein that is similar to gluten, some people still react to oats even when they are gluten free.
Storage
Wrap leftover pancakes with paper towels and place them inside an airtight container. Refrigerate for up to 4 days. Reheat individual pancakes while still wrapped in the paper towel for approximately 45-60 seconds and serve with your favorite toppings.
More pancake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Oat Flour Pancakes
Equipment
Ingredients
- 1 ¼ Cup Non Dairy Milk
- ½ teaspoon Apple Cider Vinegar
- 1 ⅔ Cups Gluten Free Oats
- 2 Tablespoons Sugar
- 2 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Egg
- 3 Tablespoons Vegan Butter melted and cooled
- 2 teaspoons Vanilla
Instructions
- Use a high speed blender of food processor to process the oats into flour. You will need to process it for about 15 seconds until it resembles a powder.1 ⅔ Cups Gluten Free Oats
- Combine the milk and vinegar in a measuring cup. Stir together and set aside.1 ¼ Cup Non Dairy Milk, ½ teaspoon Apple Cider Vinegar
- Add the oat flour, sugar, baking powder and salt to a large mixing bowl. Whisk together to mix well.2 Tablespoons Sugar, 2 ½ teaspoon Baking Powder, ½ teaspoon Salt
- Crack the egg into a second bowl and whisk it until it's frothy.1 Egg
- Add the milk mixture, melted butter and vanilla to the bowl with the beaten egg. Whisk together.3 Tablespoons Vegan Butter, 2 teaspoons Vanilla
- Pour the wet ingredients into the dry ingredients and fold together with a spatula. The mixture will seem very wet but it will thicken as it rests and the oats absorb some of the liquid.
- Set the pancake batter aside to rest for 10 minutes while you preheat your pancake griddle. You'll want to set the heat to medium - about 350 °F (177 °C)
- Portion out pancake batter onto your hot griddle about ¼ cup to ½ cup for each pancake. Cook until you see bubbles popping at the center of the pancake and the edges appear matte and don't stick to your finger if you touch it.
- Flip the pancakes and cook the second side until golden brown, about 2 minutes.
- Remove cooked pancakes and lay them on a plate lined with paper towels until you're ready to eat.
Notes
- Not Dairy Free - Use buttermilk and unsalted butter in place of the dairy free ingredients.
- Mix-Ins - Add your favorite fruit, nuts, granola or chocolate chips to take these pancakes up a notch
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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