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!
About four years ago I discovered that I had trouble digesting gluten, so I immediately reduced my intake.
I can safely eat gluten about 10% of the time with no adverse effects, and the rest of the time I’ve found new ways to enjoy some of my favorite things with alternative flours.
I love using oat flour most of all! It lends whole grain goodness and a soft, fluffy texture in my healthy banana snack cake, healthy peanut butter banana muffins, and these Oat Flour Pancakes!
I’ve made these gluten free pancakes countless times to get the recipe just right, and my family absolutely loves them.
Why you’ll love this recipe:
- These pancakes are light and fluffy with the goodness of whole grain oat flour and no refined sugar.
- They come together quickly in just one bowl.
- They’re freezer friendly, so they’re great for meal prep!
- They’re a delicious dairy free, gluten free breakfast option.
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 this guide on how to make oat flour by Cookie + Kate.
- 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. I know four eggs sounds like a lot, but because oat flour doesn’t contain gluten, it’s necessary to use more eggs to 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.
How to make this recipe
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!
- 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 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.
FAQs
Oat flour is healthier than all purpose flour as it is whole grain, gluten free, and contains more protein and fiber.
Oat flour may be substituted for all purpose flour by weight, by measurement, as it is much lighter in weight than regular flour. 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
- 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.
- Pro tip: Make a double batch on the weekend and freeze half for busy weekday mornings. Simply toast and serve!
- I prefer to buy oat flour, but you can make your own! Check out this post on How to Make Oat Flour by Cookie + Kate.
- 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 oat flour recipes you’ll love:
- Banana snack cake
- Healthy banana bread by A Couple Cooks
- Oat flour waffles
- Skillet cornbread
- Zucchini oatmeal muffins
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!
Fluffy Oat Flour Pancakes
Ingredients
- 1/2 cup unsweetened almond milk or substitute with your favorite
- 1 tablespoon fresh lemon juice or substitute with apple cider or white vinegar
- 3 medium bananas or 2 large bananas; makes one cup mashed
- 4 large eggs
- 4 tablespoons coconut oil or substitute with your favorite
- 2 cups oat flour see notes
- 1 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.
- 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.
- Add the oat flour, 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.
- 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!
Notes
- 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.
- Pro tip: Make a double batch on the weekend and freeze half for busy weekday mornings. Simply toast and serve!
- I prefer to buy oat flour, but you can make your own! Check out this post on How to Make Oat Flour by Cookie + Kate.
- 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.
