Oat Flour Pancakes
This post may contain affiliate links which won’t change your price but will share some commission.
These dairy-free, gluten-free oat flour pancakes are a delicious alternative to traditional pancakes. This is such a healthy, frugal breakfast recipe!
Pancakes happen just about every weekend in my house.
Depending on the mood of the person who’s making them, they take many different forms. We make them with wheat flour, white flour, gluten-free flour, or a combination.
These oat flour pancakes are one of my favorite versions. Oats are a nutritious option for breakfast, so it’s natural to enjoy them in pancake form on the weekends. The flavor is delicious, and it’s great to have another way to incorporate oats into my family’s diet.
Step By Step Instructions to Make These Oat Flour Pancakes
Step One: Prepare the Oats
Place 2 cups of rolled oats in a high-powered blender or food processor. Process on high for 20 to 30 seconds, or until you have 2 cups of fine oat flour. (Skip this step if you’re using pre-packaged oat flour.)
Step Two: Prepare the Dry Ingredients
In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
Step Three: Prepare the Wet Ingredients & Combine with Dry Ingredients
In a large bowl, mix the eggs, coconut milk, coconut oil, and vanilla extract. Add the dry ingredients and stir to combine.
Step Four: Cook the Oat Flour Pancakes
Heat a griddle pan over medium high heat. Lower the heat to medium low, then pour circles of batter onto the griddle. Use about 1/4 cup of batter for each pancake to get 12 pancakes. Cook for one to two minutes on each side. Flip when the surface of the pancakes are dotted with small bubbles. Serve with fruit and maple syrup.
Tips and Frequently Asked Questions
You can buy pre-packaged oat flour, or you can make your own by grinding oats in a high powered blender. Blend old fashioned oats for about 20 to 30 seconds to get a fairly smooth flour.
It takes about a cup of rolled oats to make a cup of oat flour. This quantity of oats from Costco costs $.10. This is actually more affordable than any other flour I’ve used to make pancakes.
A cup of pre-packaged Bob’s Red Mill oat flour costs about $.76 per cup. While it’s much more frugal to grind your own oat flour, you may want to grab a bag of already ground flour to save time in the morning when you’re making these oat flour pancakes.
It’s best to cook these pancakes immediately after making the pancake batter. If you leave it sitting for a while (or refrigerate overnight), the batter will thicken due to the oats. If this happens, just add an additional ¼ cup of non-dairy milk to the thickened batter. This should return it to a pourable consistency to make the pancakes.
If the oat flavor is too strong for your family in these oat flour pancakes, try substituting gluten-free flour or white whole wheat flour for up to half the oat flour in this recipe.
You can also use oat milk, almond milk, or any other type of milk in these pancakes.
Chocolate chips or fresh berries (blueberries, strawberries, or raspberries) can be added for an extra special flavor.
I like to cook all the pancakes, and then store the leftovers in an airtight container in the refrigerator for a few days. They can be heated briefly in the microwave or toaster oven before serving.
Try my oat flour waffles, oat flour cookies, chocolate oat pudding, steel cut oats cookies, and oat flour banana bread for other sneaky oatmeal recipes your family will love.
Oat Flour Pancakes
- 2 cups oat flour (2 cup rolled oats)
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 2 eggs
- 1 1/4 cups coconut milk
- 1/4 cup melted coconut oil
- 1/2 tsp vanilla extract
- Place 2 cups of rolled oats in a high-powered blender or food processor. Process until you have 2 cups of fine oat flour. (Skip this step if you’re using pre-packaged oat flour.)
- In a medium bowl, stir together the oat flour, baking powder, cinnamon, and salt.
- In a large bowl, mix the eggs, coconut milk, coconut oil, and vanilla extract. Add the dry ingredients and stir to combine.
- Heat a griddle pan over medium high heat. Lower the heat to medium low, then pour circles of batter onto the griddle. Use about 1/4 cup of batter for each pancake to get 12 pancakes. Cook for one to two minutes on each side, flipping when the surface of the pancakes are dotted with small bubbles.
- Serve with fruit and maple syrup.
This recipe costs a total of $1.69 to make, or $.42 per serving (3 pancakes). Try these easy oat flour pancakes for a healthier version of this classic weekend breakfast.
Note: This post was originally published in 2019, and it was updated in 2022.
I halfed the recipe and took someone’s recommendation to use applesauce instead of oil. I made them for my pancake loving 18 month old. He loved them! thank you for the great recipe. is there anyway these can be frozen to last longer?
I haven’t tried freezing these pancakes, but I think they would freeze well. Let me know if you try it.
Love how my oat pancakes came out! I did a spin to it and added some chia seeds and chocolate chips sooo goood!