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+ servings
Stack of oat flour pancakes on a plate

Fluffy Oat Flour Pancakes

Oat Flour Pancakes are fluffy, whole grain pancakes that come together in just one bowl! They're gluten and dairy free and utterly delicious!
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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 or substitute with your favorite
  • 2 cups oat flour see notes
  • 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
    Dairy free buttermilk and oat flour pancake recipe wet ingredients collage
  • 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.
    Oat flour pancake batter and pancakes on wire rack
  • Serve warm with maple syrup and fruit if desired. Enjoy!
    Fruit and maple syrup, for serving (optional)

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!
  • 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

Serving: 1pancake, Calories: 136kcal, Carbohydrates: 19g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 208mg, Potassium: 169mg, Fiber: 2g, Sugar: 3g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 83mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!