Gluten-Free Fluffy Oat Flour Pancakes
This is the best recipe for easy Oat Flour Pancakes made gluten-free with oat flour and naturally sweetened with maple syrup. The simple ingredients include eggs, oil, vanilla extract, and apple cider vinegar for a fluffy texture. Compared to traditional pancakes with white flour, these healthy pancakes are higher in fiber and protein and lower in the glycemic index with oatmeal.
This is the best recipe for making easy Oat Flour Pancakes with simple ingredients. They’re made gluten-free with oat flour and are naturally sweetened with maple syrup. This oat flour pancake recipe also includes eggs, oil, vanilla extract, and apple cider vinegar for a fluffy texture. Compared to traditional pancakes with white flour, these healthy pancakes are higher in fiber and protein and lower in the glycemic index with oatmeal.
They are the perfect make-ahead breakfast for busy weekday or Saturday mornings. Topped with fresh berries or chocolate chips, they will bring a smile to anyone’s face as a Mother’s Day breakfast, Christmas breakfast, breakfast for dinner, or special occasion.
Why You’ll Love This Fluffy Oat Pancake Recipe:
- It’s naturally sweetened without any processed sugar.
- All the simple ingredients are easily digestible for a gentle tummy.
- It makes about 16 medium-sized pancakes to feed your party or food prep.
- The simple ingredients are affordable and easy to find.
Ingredients & Substitutions
Here is everything you need to make easy gluten-free oat flour pancakes:
Oat Flour: You can use grocery store oat flour or grind your own from old-fashioned oats, rolled oats, or quick oats. Check the packages to make sure they are gluten-free.
Eggs: For an egg-free version, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).*
Almond Milk: You can use any milk you prefer, such as cow’s milk, soy milk, oat milk, or coconut milk.
Light Olive Oil: Any neutral-flavored oil like coconut oil, canola oil, vegetable oil, or melted butter can be used instead.
Vanilla Extract: You can use pure vanilla extract, vanilla paste, or imitation vanilla.
Maple Syrup: Honey, agave syrup, or any other liquid sweetener can be used as a substitute. You can also omit the maple syrup.
Apple Cider Vinegar: This enhances the flavor and helps to activate the baking powder and create fluffy pancakes.
*I have not tested this substitution.
How to Make My Light & Fluffy Oat Flour Pancakes
Step 1: Make the Oatmeal Pancake Batter
If you’re blending your own oat flour, pour 3 cups of oats into your high-speed blender, Nutribullet, or food processor, and pulse until combined into a fine powder. Set the flour aside.
Add the wet ingredients in a stand mixer, blender, or large bowl, including eggs, milk, maple syrup, olive oil, vanilla, and apple cider vinegar. Blend with a whisk until the eggs are all incorporated.
Add the dry ingredients, including oat flour, baking powder, and salt, to the wet ingredients in the mixing bowl. Stir with a whisk until blended.
Step 2: Cook the Fluffy Oat Pancakes
Bring your non-stick pan to medium-low heat and spray with non-stick spray if your pan calls for it. Scoop 1/3 cup of batter and pour into a frypan for a 5-6″ pancake.
As soon as tiny bubbles begin to form across the pancake, gently lift the side of the pancake to check for doneness. Flip the pancake over in the pan using a spatula when it’s golden brown.
Store the pancakes in an airtight container in the fridge or freezer.
Gluten-Free Oat Flour Pancakes Recipe Notes
Oat Flour: You can use store-bought oat flour or make your own by blending oats in a blender until fine. Quick oats or old-fashioned oats both work well for this.
Apple Cider Vinegar: This helps to activate the baking powder and create a fluffier texture. If you don’t have apple cider vinegar, you can use lemon juice or white vinegar.
Cooking: Cook the pancakes on medium heat and flip them when bubbles start to form on the surface. This ensures they cook evenly and have a nice golden color. The batter may thicken as it sits. Add more milk if needed to maintain the desired consistency.
Serving Suggestions: Feel free to add your favorite toppings like a drizzle of maple syrup, fresh berries, blueberries, banana slices, chocolate chips, or chopped nuts to the batter for added flavor and texture.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
Best Fluffy Oat Flour Pancakes Recipe
Ingredients
WET INGREDIENTS:
- 1-1/2 cups almond milk or milk of choice
- 4 eggs
- 1/4 cup oil light olive oil is my fave
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 2 teaspoons apple cider vinegar
DRY INGREDIENTS:
- 3 cups oat flour
- 1-1/2 tablespoons baking powder
- 1 teaspoon salt
Instructions
- You can buy oat flour or blend your own from either quick or old-fashioned oats. Pour 3 cups of oats into your blender or Nutribullet and pulse until combined into fine flour. Set the flour aside.
- Add the wet ingredients to a medium-sized mixing bowl, including eggs, milk, maple syrup, olive oil, vanilla, and apple cider vinegar. Blend with a whisk until the eggs are all incorporated.
- Add the dry ingredients, including oat flour, baking powder, and salt, to the wet ingredients in the mixing bowl. Stir with a whisk until blended.
- Bring your fry pan to medium heat and spray with non-stick spray if your pan calls for it. Scoop 1/3 cup of batter and pour into a frypan for a 5-6″ pancake.
- As soon as tiny bubbles begin to form across the pancake, gently lift the side of the pancake to check for doneness. Flip the pancake over in the pan using a spatula when it's lightly browned. The batter may thicken as it sits. Add more milk if needed to maintain the desired consistency.
- Store the pancakes in an airtight container in the fridge or freezer.
Video
My family loved this!
Great recipe! Simple, fluffy and healthy 🙂
Thank you so much for the review, Ben! I’m so glad you like the recipe 🙂
I tried these today and they were amazing! I made a couple of small tweaks: subbed regular milk and replaced some of the baking powder with baking soda given the acidic ingredients in the recipe. I found they cooked faster and puffed up more when I covered my pan before the first flip. I served these with homemade plain yogurt and homemade strawberry jam. Thanks for sharing this recipe. It’s going on repeat!
Hi Hanaa, I love your modifications! They sound delicious! Thank you for sharing 🙂
Love this recipe!! Definitely good for the tummy. 😋 It’s so warm and comforting and I can still eat pancakes. Honestly having oats in place of white flour works so much better. I replaced oatmilk for the almondmilk part of the recipe but the pancakes still turned out great. It’s also so good with bananas and maple syrup! 👍😁👍 ⭐⭐⭐⭐⭐ tysm for the recipe!
Thank you so much for the feedback! Bananas and maple syrup sound delicious together 🙂