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A stack of oat flour pancakes topped with fresh fruit and syrup on a serving plate.
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Oat Flour Pancakes

These oat flour pancakes are a delicious and hearty breakfast recipe that your family will love. There tender gluten free pancakes are just waiting for your favorite toppings!
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 50 minutes
Servings: 9 pancakes
Calories: 121 kcal

Ingredients

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 (160 g) Gluten Free Oats
  • Combine the milk and vinegar in a measuring cup. Stir together and set aside.
    1 ¼ Cup (280 g) 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 (25 g) Sugar, 2 ½ teaspoon Baking Powder, ½ teaspoon Salt
  • Crack the egg into a second bowl and whisk it until it's frothy.
    1 (50 g) Egg
  • Add the milk mixture, melted butter and vanilla to the bowl with the beaten egg. Whisk together.
    3 Tablespoons (42 g) 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

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
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.