Oat Flour Pancakes (Dairy-Free)

These Oat Flour Pancakes are healthy pancakes perfect to start the day with fiber and protein and feel full for hours. Plus, this recipe is easy to whip in less than 20 minutes for a quick and easy breakfast.

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What Is Oat Flour?

Oat flour is a simple flour made from one ingredient: old-fashioned rolled oats.

To make it, place about 3 cups of rolled oats in a high-speed blender and blend on high speed for about 1 minute or until a fine flour forms.

Store your oat flour in a sealed container in the fridge for up to 6 months or in the pantry for three months.

How To Make Oat Flour Pancakes

It’s so easy to make oat flour pancakes that you can make these pancakes every morning!

Ingredients

All you need to whip a batch of these healthy oat pancakes are:

• Oat flour – see the first paragraph on how to make a batch of oat flour. Feel free to use gluten-free certified oats if you have a gluten intolerance.
• Eggs – the recipe works with flax eggs but the texture is dense and the pancakes much more difficult to flip
• Almond milk or any dairy-free milk you love like oat milk or coconut milk
• Apple cider vinegar or lemon juice – this makes ultra fluffy pancakes!
• Coconut oil
• Baking powder
• Vanilla extract
• Granulated Sweetener you like – erythritol is my preferred choice

Making The Pancake Batter

In a large bowl, whisk egg, milk, vanilla extract, and melted coconut oil. Then combine the dry ingredient with the wet ingredients.

Fold in oat flour, baking powder, and sweetener you like. Whisk until the batter is consistent.

Set aside 10 minutes at room temperature to give time to the fiber in the flour to soak up the liquid and thicken up.

Cooking The Pancakes

Warm a pancake griddle over medium heat and lightly grease the surface with coconut oil or butter.

Scoop 2 tablespoons of batter per pancake, not more or the pancakes are difficult to flip.

Cook the pancakes for 2-3 minutes on low-medium heat until the sides start to turn golden brown.

Flip and cook for an extra 1 minute on the other side until lightly brown.

Cool down on a cooling rack while cooking the remaining batter.

Serving

Serve these oat flour pancakes with your favorite classic pancake toppings like:

• Fresh berries or fruits
• Maple syrup – sugar-free if needed or use my sugar-free maple syrup recipe.
• Homemade caramel sauce
• Whipped cream
• Yogurt

Allergy Swaps

If you have some food allergies, use one of the swaps below:

• Egg-free Oat Pancakes – you can replace the two eggs in this recipe with 6 tablespoons of mashed bananas or sweet potato puree or applesauce. The last option is to make a flax egg. Stir 6 tablespoons of lukewarm water with 2 tablespoons of flaxseed meal. Set aside 10 minutes until the texture resembles an egg.
• Gluten-Free – check that the oat brand you buy is certified gluten-free or use all-purpose gluten-free flour instead of oat flour.
• Coconut-Free – swap coconut oil for olive oil or melted butter

Storage Instructions

These oat pancakes can be stored very well in an airtight container or zip-lock bags in the fridge for up to 3 days.

Rewarm pancakes in the air fryer or in a hot pancake skillet.

You can also freeze pancakes in zip-lock bags and thaw them the day before in the fridge or at room temperature on a plate for 3 hours.

Frequently Asked Questions