Oat Flour Pancakes (Gluten Free)
Every morning should start out with these fluffy, whole grain Oat Flour Pancakes! These gluten free pancakes are hearty and satisfying, freezer-friendly and they come together in just one bowl! Â
Several years ago I discovered oat flour, and began using it in place of wheat flour every chance I got.
It has a nutty, whole grain flavor and lends a soft, fluffy texture in everything from my gluten-free banana oatmeal muffins and gluten-free pumpkin spice waffles.
That texture translates beautifully to these Oat Flour Pancakes as well. They’re hearty yet so light and fluffy, and they’re so easy to make.
They are dairy and gluten-free, they come together in about 10 minutes, and they also happen to be freezer friendly.
I’ve made these countless times to get the recipe just right, and my family absolutely loves them. 🙂
Why you’ll love this recipe:
- These oat flour pancakes are light and fluffy with the goodness of whole grains and no refined sugar.
- The batter comes together in about 10 minutes in just one bowl.
- They’re freezer-friendly, so they’re great for meal prep!
- They are dairy and gluten-free, making them great for special diets.
Recipe ingredients
This oat flour pancake recipe includes just a few simple ingredients, many of which may be customized with what you have in your pantry.
- Oat flour. Be sure to use gluten free oat flour if you are gluten intolerant. You may also make your own by following my easy guide on how to make oat flour.
- Bananas. Two large or three medium bananas normally yields 1 cup of mashed banana. Spotted, overripe bananas are best in this recipe as they are sweeter.
- Eggs. The eggs provide structure to the pancakes.
- Coconut oil. I used liquid coconut oil for this recipe, but any type of oil would work perfectly in this recipe.
- Almond milk. I made dairy free buttermilk by stirring 1 tablespoon of fresh lemon juice into my unsweetened almond milk. From there, I let it stand for 5-10 minutes to sour. You may substitute the almond milk with your favorite dairy free milk or regular buttermilk.
See the recipe card below for the full list of ingredients and quantities.
How to make pancakes with oat flour
These oat flour banana pancakes come together very quickly in just one bowl!
Pro tip: Make a double batch on the weekend and freeze half for busy weekday mornings. Simply toast and serve!
See the recipe card below for full instructions.
- Prepare the dairy free buttermilk. Place the almond milk in a measuring cup and stir in the lemon juice. Let stand at room temperature for 10 minutes. If using regular buttermilk, this step may be skipped.
- Prepare the wet ingredients. Place the bananas into the bowl and mash. It’s ok to leave a few chunks! Add the almond milk, eggs and oil and whisk well to combine.
- Add the dry ingredients and cook. Add the oat flour, baking powder, baking soda, cinnamon and salt to the wet ingredients and whisk well to combine. Allow the mixture to stand for 5-10 minutes to thicken to the desired consistency. If the batter becomes too thick at any time, whisk in an additional tablespoon or two of milk.
- Cook the pancakes. Heat a nonstick skillet or griddle over medium heat. Using an ice cream scoop or 1/3 cup measure, pour the batter onto the heated skillet and spread the batter out with the back of the scoop. Flip the pancakes once bubbles begin to form on top and the bottom is golden brown, and cook about 2 minutes longer or until browned. Place the cooked pancakes on a wire rack and repeat with the remaining pancake batter. If the pan becomes too hot, reduce the heat to medium low and adjust cooking time.
Recipe FAQs
I don’t recommend substituting the oat flour with all purpose flour as it is not a 1 to 1 swap. Because oat flour does not contain gluten, it requires additional egg to provide structure, and also requires less liquid.
Oat flour pancakes may be frozen for up to 3 months. Freeze in a single layer on a wire rack, then transfer to a zip top bag. This will keep the pancakes from sticking together.
Recipe notes
- Pro tip: Make a double batch on the weekend and freeze half for busy weekday mornings. Simply toast and serve!
- Total time above includes an extra 10 minutes to make homemade dairy free buttermilk, and 5 minutes for the oat flour to absorb the wet ingredients.Â
- I prefer to buy oat flour, but you can make your own by following my easy guide, which is linked in the recipe card notes.
- Customize the oat flour banana pancakes to your liking! Great options are substituting pumpkin for banana, or adding vanilla extract, chocolate chips or blueberries!
More gluten-free breakfast recipes you’ll love:
- Gluten-free buckwheat waffles
- Gluten-free carrot oatmeal muffins
- Gluten-free pumpkin bread
- Gluten-free oat flour waffles
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Oat Flour Pancakes (Gluten-Free)
Ingredients
- 1 cup unsweetened almond milk or substitute with your favorite
- 1 tablespoon fresh lemon juice or substitute with apple cider or white vinegar
- 2 large bananas 1 cup mashed
- 2 large eggs
- 2 tablespoons coconut oil sub with your favorite oil
- 2 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon optional
- 1/4 teaspoon salt
- Fruit and maple syrup, for serving (optional)
Instructions
- Place the almond milk in a 1 cup measuring cup and stir in the lemon juice or vinegar. Allow the mixture to stand at room temperature for 10 minutes to sour (this is dairy free buttermilk!) while you prep the remaining ingredients.1 cup unsweetened almond milk, 1 tablespoon fresh lemon juice
- Mashed the bananas in a large bowl (it's ok to leave a few chunks). Add the almond milk, eggs and oil and whisk well to combine.2 large bananas, 2 large eggs, 2 tablespoons coconut oil
- Add the oat flour, baking powder, baking soda, cinnamon and salt to the wet ingredients and whisk well to combine. Allow the mixture to stand for 5-10 minutes to thicken to the desired consistency. If the batter becomes too thick at any time, whisk in an additional tablespoon or two of milk.2 cups oat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon salt
- Heat a nonstick skillet or griddle over medium heat. Using an ice cream scoop or 1/3 cup measure, pour the batter onto the heated skillet and spread the batter out with the back of the scoop. Flip the pancakes once bubbles begin to form on top and the bottom is golden brown, and cook about 2 minutes longer or until browned. Place the cooked pancakes on a wire rack and repeat with the remaining pancake batter. If the pan becomes too hot, reduce the heat to medium low and adjust cooking time.
- Serve warm with maple syrup and fruit if desired. Enjoy!Fruit and maple syrup, for serving (optional)
Notes
- Pro tip: Make a double batch on the weekend and freeze half for busy weekday mornings. Simply toast and serve!
- Total time above includes an extra 10 minutes to make homemade dairy free buttermilk, and 5 minutes for the oat flour to absorb the wet ingredients.
- Customize the oat flour banana pancakes to your liking! Great options are substituting pumpkin for banana, or adding vanilla extract, chocolate chips or blueberries!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
