If you love super thick and fluffy pancakes, these gluten free, dairy free oat flour pancakes are a delicious and wholesome way to switch up your morning routine. Ready in just 30 minutes, this healthy take on a breakfast staple is simple, sweet, and satisfying.
Like these coconut flour banana pancakes and rice flour pancakes, enjoy these whole grain pancakes topped with fresh berries and a dollop of whipped cream, with a drizzle of maple syrup, or even loaded with chocolate chips. No matter how you dress them up, these pancakes are sure to please everyone! Made with just 7 simple ingredients, they come out incredibly soft and fluffy every single time.
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Why you need to make these healthy pancakes!
I absolutely love this oat flour pancake recipe because it makes for the perfect weekend special but is easy enough to mix up any weekday morning. These pancakes are packed with whole grains and you’d never know they are totally gluten and dairy free! Here are a few more reasons why you’ll love this recipe:
- The batter can be whipped up in only 5 minutes
- The rest time for the batter is just 10 minutes
- You can easily make your own oat flour at home if desired (use it for these oat flour waffles too!)
- It makes 7 extra thick pancakes and can be doubled for more
- Like these Belgian waffles, millet bread and even banana blueberry muffins, they can last for several weeks in the freezer
Pro tips for making fluffy pancakes
Oat flour is a great choice for a variety of gluten free recipes because it’s very light and absorbent. Because of its unique qualities, it provides the light and fluffy texture that many baked goods require. However, using oat flour is a bit different than using other types of flour. Here are a few tips to ensure your oat flour pancakes are a success!
1. Use room temperature ingredients
Make sure to use room temperature ingredients for this pancake recipe. This allows them to combine more easily during mixing for the best fluffy texture.
2. Measure the flour and sugar by weight
Use a digital scale to measure the oat flour and granulated sugar by weight to yield the best results. Measuring ingredients by cup is less precise than using weight measurements. This will make certain you don’t add too much or too little flour!
3. Let the batter rest for 10 minutes
Allow the batter to rest for 10 minutes before cooking. This helps it thicken up for extra thick and fluffy pancakes!
4. Spray the griddle between each batch of batter
Be sure to spray the griddle thoroughly with cooking spray in between each batch of batter when cooking these pancakes to keep them from sticking.
5. Flip the pancakes with your wrist
For the absolute best results when flipping your pancakes, use a flat spatula and slide it completely under the cooked side of the pancake. Then flip with your wrist, not your whole arm to prevent batter 'splashing' with each pancake.
6. Helpful tools
These helpful tools will make prepping your oat flour pancakes a breeze:
- Digital scale
- Mixing bowl
- Whisk
- Ladle
- Flat spatula
- Griddle
How to make perfect pancakes
Ingredients & substitutions
- Almond milk - Other dairy free milk options for this recipe include coconut milk or oat milk. Regular milk can be used here as well.
- Egg - For a plant-based egg substitution, JUST Egg brand has an egg-free alternative that works well in these pancakes.
- Pure vanilla extract - There is no substitute for the vanilla extract in this recipe. Any high-quality pure vanilla extract will be just fine.
- Oat flour - I recommend Bob’s Red Mill certified gluten free oats to grind your own oat flour. Any store-bought or homemade certified gluten free oat flour can be used in this recipe.
- Granulated sugar - For a sugar free option, Swerve granular sweetener is a great replacement in these pancakes.
- Baking powder - There is no substitute for the baking powder in this recipe.
- Salt - There is no substitute for salt in this recipe.
Making the batter
Making this 5-minute oat flour pancake batter is easy to do with just 7 simple ingredients. To get started, make sure your ingredients are at room temperature. In a large mixing bowl, stir together the almond milk, egg, and vanilla (step 1 above). Next, add in the oat flour, sugar, baking powder, and salt (step 2). Whisk until the batter is fully blended (step 3). Set the batter aside to rest for 10 minutes so it can thicken up before cooking (step 4).
Cooking & serving
Preheat the griddle to low-medium heat. Once the batter is done resting, spray the griddle with cooking spray. Using a ladle, pour ⅓ cup of the batter onto the heated skillet. Cook until bubbles form and pop on the top of the pancakes. Flip them with a flat spatula and cook the other side for roughly 2-3 minutes. Flip the pancakes with your wrist and not your hand to prevent the batter from splashing with each pancake. Be sure to spray the griddle with cooking spray between each batch. Serve these hearty oat flour pancakes warm with butter and maple syrup!
FAQ's about this recipe
Homemade oat flour is super easy to make! Simply add some oats to a food processor or high-speed blender and grind until a fine powder forms. Any type of rolled oats are great for homemade oat flour. Because oats may be exposed to gluten cross-contamination, just make sure they are certified gluten free.
This pancake batter will be pretty thick – for extra thick pancakes! However, if it gets too thick or if you want thinner pancakes, the batter can be thinned with a tablespoon of milk.
These oat flour pancakes store really well! They can be kept in the freezer for several weeks if desired. Before freezing, just add a piece of wax paper in between each pancake to prevent them from sticking. When you take them out of the freezer, simply microwave them to the desired temperature.
Other pancake recipes you may like!
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Oat Flour Pancakes (Dairy Free)
Ingredients
- 1 cup almond milk
- 1 egg
- 1 teaspoon pure vanilla extract
- 195 grams oat flour about 1 ½ cups
- 38 grams granulated sugar about 3 Tablespoons
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- In a large mixing bowl, stir together the almond milk, egg and vanilla.
- Add in the oat flour, sugar, baking powder and salt. Whisk until batter is fully blended.
- Set aside to thicken for 10 minutes.
- Preheat griddle to low-medium heat.
- Spray with cooking spray and using a ladle, pour ⅓ cup of batter onto heated skillet.
- Cook until bubbles form and pop. Flip with a spatula and cook the other side for roughly 2-3 minutes.
- Serve warm with butter and syrup.
Video
Notes
- Other milk may be substituted - coconut and oat milk make great choices.
- I recommend Bob's Red Mill rolled oats since they are certified gluten free. Then use the food processor to blend them into a fine flour. (It may take 5 minutes)
- The batter only needs to rest for 10 minutes since it will thicken quickly.
- The batter will be thick (thick pancakes!) but it can be thinned with a Tablespoon of milk if you want thinner pancakes.
- Pancakes can be frozen for longer storage.
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