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.

the best recipe for light and fluffy oat pancakes that are gluten free and naturally sweet

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.

YouTube video

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.
Stack of oat flour pancakes on a plate with raspberries.

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.

Stack of oat flour pancakes on a plate with pouring syrup.

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.

Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.

Freezing: If you want to store the pancakes for longer, they can be frozen. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be kept frozen for up to 2-3 months.

Reheating: To reheat refrigerated pancakes, simply warm them in a toaster, microwave, or oven until heated through. For frozen pancakes, thaw them in the refrigerator overnight before reheating.

Can I use regular flour instead of oat flour?
Yes, you can use regular all-purpose flour or whole wheat flour as a substitute for oat flour. Keep in mind that the texture and flavor may be slightly different.

Can I omit the apple cider vinegar?
The apple cider vinegar 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 as a substitute.

Can I make this healthy oat pancakes recipe gluten-free?
Yes, you can make these pancakes gluten-free by using certified gluten-free oat flour and ensuring that all other ingredients are gluten-free.

Can I add my favorite mix-ins to homemade oat flour pancakes?
Yes, feel free to add mix-ins like blueberries, chocolate chips, or chopped nuts to the batter for added flavor and texture.

Can I make the oat pancake batter ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a stir before cooking the pancakes.

Can I freeze cooked oatmeal pancakes?
Yes, you can freeze the cooked pancakes. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be kept frozen for up to 2-3 months.

the best recipe for light and fluffy oat pancakes that are gluten free and naturally sweet

Best Fluffy Oat Flour Pancakes Recipe

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
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. 
5 from 4 votes
Servings 16
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

YouTube video

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. 
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.

Nutrition

Calories: 154kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 41mgSodium: 216mgPotassium: 111mgFiber: 1gSugar: 3gVitamin A: 59IUCalcium: 56mgIron: 1mg
Keyword gluten-free pancakes, naturally sweetened, oat pancakes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

6 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating