Oat flour pancakes are a favorite treat when I want to spend a little extra time on breakfast! They don’t take much longer to make than regular pancakes but have the added benefit of being gluten and dairy free.
In my eating dairy and gluten days, I would make this pancake recipe filled with butter and gluten. Always light and fluffy, and a great taste to boot. But I can’t eat those anymore, so I’ve modified the recipe to make it stomach friendly by creating these delicious oat flour pancakes!
This really isn’t a difficult recipe, it’ll be one you will want to make every week. The one thing it does require is a blender, or else pre-made oat flour.
Why Oat Flour?
Oat flour is my preference for a gluten free flour for a few reasons in these pancakes: some of the gluten free flour alternatives have flavors that I don’t particularly enjoy in pancakes (like cassava flour), and others need a hole bunch of added ingredients to make it stick toger.
Oat flour, depending on where you live can be gluten free, but also keeps a lot of the same texture and flavor as flour! Oat flour also gives a slightly nutty taste, which I love with the sweetness of maple syrup that always goes over my pancakes.
What Else You’ll Need
To make this recipe, you’ll need oat flour (which I make at home from oats), sugar, baking powder, salt, oil, eggs, and vanilla extract. You’ll also need some almond milk!
Because no one can eat the same thing, here are some modifications for ingredients that were listed above:
Use maple syrup in place of sugar, in the same quantity. This is such an easy modification, especially if you’re already planning on having maple syrup on your oat flour pancakes!
Baking powder can also be modified to using baking soda and cream of tartar instead. It’s the same thing. Or use baking soda and some acid (like vinegar or lemon juice!)
Almond milk – rather than using almond milk, you can use your favorite dairy free milk, or if you have none of those, could also substitute water in it’s place. Although the water will not give it the extra bit of flavor like other milks would.
Make The Oat Flour Pancakes!
1. Start by making your oat flour. Blend 2 cups of oats until it’s ground to a fine flour.
*It needs to be a fine flour-texture. I’ve tried this recipe with a bad blender that didn’t get grind the oats quite fine enough, and the recipe didn’t work correctly.
2. In a bowl, combine the dry ingredients: oat flour, 3 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
3. In a separate bowl (or what I do is in a measuring cup for less cleanup), combine 1/4 cup sunflower oil and 2 eggs (and optional splash of vanilla extract).
4. Whisk egg and oil into the dry ingredients. Slowly add in 1 – 1 1/2 cups liquid (i.e. almond milk). Personally, I use part almond milk, part water. I do this so I don’t use up all of my almond milk, but I still get the flavor. Add in between 1 cup and 1 1/2 cups liquid. This just depends on the oats and how humid the day is.
(If you want my almond milk suggestions, check out my hot chocolate recipe!)
5. Allow the mixture to set for 10 minutes. It will thicken during this resting time, as the oat flour soaks in some of the liquid. After 10 minutes, check to see how thin the mixture is. You want the pancake mix to be easily pour-able, but not too runny. Add in more liquid if necessary.
6. Heat a small amount of oil in a pan over medium heat. When the pan is hot, pour in pancake mix. Allow it to cook over medium low heat until the bubbles on the top start to pop, and check the bottom to be golden.
Once fully cooked, enjoy with your favorite toppings! I prefer just maple syrup on these oat flour pancakes, but I also like fruit.
Don’t have all the ingredients for these oat flour pancakes? You might be able to make these 3 ingredient oat pancakes.
*If you have leftover pancake batter, it can be stored for up to a week in the fridge. Just add a little water and stir if it’s too thick. That way you can have fresh pancakes without making the batter every day!