Fluffy Oat Flour Pancakes

Clean Plate Mama
by Clean Plate Mama
12 pancakes
25 min

These oat flour pancakes are SO good! They are soft, fluffy, have a rich whole grain and slight nutty flavor thanks to the oat flour. These pancakes are minimally sweetened, packed with whole grains, gluten free, and dairy free friendly. Definitely a pancake recipe you can feel good about eating. Even if you aren't gluten free, you need to try these oat flour pancakes.

Wondering what exactly oat flour is? Oat flour is simply rolled oats that have been ground down into a flour. I love using oat flour for multiple reasons. It's a whole grain, it's gluten-free (naturally, but can become contaminated with gluten during processing, so look for certified gluten free oat flour if you're needing to ensure there is no gluten), and it bakes up almost the same as regular wheat flour. Plus, it also has more fiber, protein, and minerals compared to wheat flour.

Looking for more ways to use oat flour? Be sure to try my apple cinnamon oat muffins and gluten-free chocolate chip pumpkin bread.



Fluffy Oat Flour Pancakes
Recipe details
  • 12  pancakes
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • ▢ 1 1/3 cup oat flour
  • ▢ 2 tsp. baking powder
  • ▢ 1/8 tsp. fine sea salt
  • ▢ 3/4 cup milk of choice
  • ▢ 2 tbsp. pure maple syrup (or honey)
  • ▢ 1 tbsp. melted coconut oil
  • ▢ 1 tsp. pure vanilla extract
  • ▢ 1 egg (room temp)
  • ▢ 1/2 tsp. apple cider vinegar (or lemon juice)

In a large bowl, combine the oat flour, baking powder, and salt. Make a well in the center of the dry ingredients and add in the remaining wet ingredients. Whisk the wet ingredients together first and then fully mix the wet ingredients in with the dry ingredients.
Batter will be runny. Let batter rest for 5 minutes to allow the ingredients to meld and the oats to soak up some of the liquid. The batter should be thin enough that it spreads slowly when poured on the skillet.
Heat a large skillet (or griddle) over medium heat. If your pan is not non-stick, lightly grease with avocado oil, coconut oil, or butter. Using a ¼ cup measuring cup, scoop batter onto heated skillet forming roughly 3-4" pancakes.
When batter starts to bubble and edges are set, flip pancakes, and cook for an additional 1-2 minutes, or until cooked through. Remove from skillet and set on a paper towel lined plate.  Repeat until all batter has been used.
Serve immediately. Top with your favorite toppings such as fresh fruit, nut butters, and/or maple syrup. Enjoy!
  • Scoop oat flour into measuring cup and don't pack down, or else you will end up with too much oat flour.
  • Oat flour is very absorbent, so letting the batter sit allows some of the liquid to get absorbed and to make the batter the right consistency. If batter does not thicken slightly (should be thin enough that it pours easily), you can add an additional tablespoon or two of oat flour.
  • As batter continues to sit as you're making the pancakes, it may get too thick - if this is the case, add an additional tablespoon of milk to the end of the batter.
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