Oat Flour Pancakes (Old-Fashioned & Gluten-Free)

Oat Flour Pancakes

I have about 40 pounds oat groats in my food storage right now that I need to start implementing more in my recipes because I want to eat what I store. I’ve used oats in the past by rolling oat groats into rolled oats with my friends Marga Oat Roller, I have also used oat flour sparingly in a few recipes. I decided to try something with all oat flour and my little girl has been a pancake eating monster lately so here goes another pancake recipe.

To make oat flour it is best to use a grain mill and grind it from oat groats or steel cut oats, rolled oats from the store have usually lost much nutritional value and they tend to get stuck going into electric grain mills. I like to grind my oats on a setting just between Pastry and Bread on my WonderMill grain mill.

This oat pancake recipe would be great for adding fruit to or topping with a fruit compote, or just plain syrup. Oat flour pancakes are a great alternative for those of you who are gluten-intolerant and some people who need to be gluten-free. I have heard some people that many people who have celiac disease can sometimes have issues with oats also. Those with celiac will also want to make sure that there oats are certified gluten-free as some oats are harvested with the same equipment that harvests wheat.

4.9 from 42 reviews
Oat Flour Pancakes (Old-Fashioned Style)
 
makes about 12 pancakes at the ¼ cup batter size.
Author:
Ingredients
  • 1¾ cup freshly ground oat flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 1½ tablespoons canola oil
  • 2 large eggs
  • ½ teaspoon vanilla (optional)
Instructions
  1. Pre-heat electric griddle to 375 degrees..
  2. Add all dry ingredients to a mixing bowl and whisk together.
  3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
  4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
  5. Lightly spray your hot griddle with cooking spray.
  6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
  7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

 

NOTE: if these oat pancakes come out too heavy when you make them you may have to increase the liquid OR decrease the flour next time you make them. Oat flour can vary and the oat flour I make in a quality grain mill from oat groats might be much lighter than your oat flour. Also there can be some variation from the way I measure 1 cup of flour and the way you measure 1 cup of flour.

Oat Flour Pancakes on plate

gf-pumpkin-oat-pancakes

 

if you like these pancakes, you might also like my Oat Flour Pumpkin Pancakes recipe over at WholeGrainsBaking.com blog where I am a guest blogger. The pumpkin adds some moisture to the pancakes and who doesn’t like pumpkin? No one should hate Pumpkin, it is so good.

83 thoughts on “Oat Flour Pancakes (Old-Fashioned & Gluten-Free)

  1. Chris

    Oh wow! Looks good! I have been an oat pancake fan for years. However, I started adding Tapioca Starch in it too because I found that they fell apart too easily. The Tapioca starch fixes that.

    I also discovered that if I left out the baking powder, the denser pancakes made great wheat-free bread slices. Much better than all of that other stuff sold in the stores.

    Reply
    1. Food Prepper Post author

      I have tasted that crappy commercial gluten-free rice bread at the stores, I would rather just give up bread if it came down to that bread, your denser pancake idea for bread sounds like a great idea for those who have celiac.

      Reply
    2. Laurice

      I too use pancakes for quick and easy gluten free “bread.” I’m so glad to see that someone else had the same idea! I make a huge batch of buckwheat pancakes every weekend and use the leftovers for almond butter and jelly sandwiches during the week. They are so soft and moist! Much better than expensive, crumbly and dry commercial GF bread. Can’t wait to try the oat flour pancakes. They look fantastic!

      Reply
  2. Traci J

    I am so happy I found this recipe! I tried making oat flour pancakes by just substituting the flour in a regular recipe, but it didn’t come out right! This one was delicious, my girls even ate them all up and they can usually tell when I use a different recipe! 🙂 These are moist, not grainy, good texture. Perfect! Thanks!!

    Reply
  3. Chelsea Jander

    Thank you for helping us bring back Saturday morning pancakes into our lives! We love these pancakes and will be recommending them to other GF friends. We live in Mexico right now, so our flour options are limited. Lucky us that we can make our own oat flour (not GF-certified though).

    Reply
  4. Danielle

    Just made these, substituted almond milk for milk and coconut oil for canola. They were delicious and my family devored them. Thanks for the recipe!!

    (Definitely going to make savory flat breads by leaving out vanilla and adding other seasonings)

    Reply
  5. Patricia

    I have been gluten free now fur a few months and I have been working on getting some GOOD recipes my teenage boys will eat. Wow! These were a hit with my two boys and two of their friends. I threw in some organic blueberries and put a splash of English Ladies organic lemon curd on top! They ate all of the double batch! Yum!

    Reply
  6. Sandi

    These were wonderful. They were fluffy and moist, not flat and grainy. The first pancakes I’ve made w/o wheat flour that have been this way. I even substituted plain almond milk for the milk and stevia for the sugar. After reading what your other users wrote, I’ll try adding some lemon to the recipe next time.
    Thank you, thank you!!

    Reply
  7. Melissa

    I tried making these for make-ahead breakfast and they’re tasty, but came out flat for me. I *did* substitute honey for the sugar, and coconut oil for the canola oil. Will def try these again by adding some more flour and baking powder (proportionally). Never used oat flour before (I’m not celiac or GF) and found the texture was much nicer than whole wheat flour.

    Reply
    1. mel

      I did the same substitutions but my batter was very dense. I had to slowly add in more milk. I wonder if the brand of oat flour makes a difference?

      Reply
  8. JohnL

    These are now my “go to” pancake. I love that it’s simple and just plain GOOD. They taste good, the cook up perfectly. I love these. Thank you!

    Reply
  9. John

    Absolutely delicious. I made these early today for breakfast before work and they came out superb. Used te swipe as directed but wih my cast iron skillet. Deff adding hem to my book of keepers.

    Reply
  10. Louanne

    I made your pancakes this morning, and they are amazing! Fluffy texture, delicious flavour, hands down, one of the best pancake recipes I’ve found. My husband said, “Best you’ve ever made!” Thank you for a terrific recipe.

    Reply
  11. Zara

    Just made these for my mom and dad, yum!! These pancakes did not fall apart, during cooking at all! I’d say leave the batter out for five minutes prior to cooking to thicken it up and there’s no problem with it falling a part! Also I put in 1/4 more of the oat flour and used brown sugar. I also put in blackberries and rasberries to the mix and used almond milk. Very delish!!

    Reply
  12. Jessica

    Did you mix up the measurements for sugar and baking soda? These pancakes were terrible and tasted only of baking soda! We had to throw them out…

    Reply
    1. Food Prepper Post author

      Jessica,
      This recipe does not use baking soda. Did you accidentally use baking soda instead of Baking Powder? This could have been your problem. You can also cut the baking powder down to 2 teaspoons is you feel that it is too much.

      Reply
  13. Aliece Dice

    How do you all make your own oat flour? I have some old fashioned oats that I’m thinking of putting in the food processor? Would that work?? I don’t have access to a grain mill like the dear lady wrote about.

    Reply
    1. Food Prepper Post author

      I have only used the grain mill to make oat flour, oat groats or steel cut oats work best. The food processor method with rolled oats or old fashioned oats works but you loose most of the nutrition before you even start when you use rolled or old fashioned oats. Your flour might also be a little heavier with the food processor. You might be able to make oat flour in a powerful blender like VitaMix or Blendtec.

      Reply
      1. Joy Roxborough

        Hi, what do you mean you loose most of the nutrition when you use rolled oats to make the flour in a food processor?

        Reply
        1. Food Prepper Post author

          Rolled oats have been smashed flat, breaking the outer shell of the oat grain exposing the nutrients to oxidation. If you rolled the oats yourself and then made flour with them immediately that wouldn’t be a problem but most rolled oats at the store have been there for quite a while exposed to oxidation causing a good portion of the nutrients to be lost. As where whole oats (such as oat groats) still have that outer shell intact protecting the nutrients. It really has nothing to do with how the food processor grinds it. You will also get a much finer flour when you use a grain mill over a food processor or blender.

          Reply
  14. Kathleen S. Burgess

    For the first time in years, my adult daughter and I enjoyed pancakes. She never knew why she didn’t like pancakes, and now that she knows she is gluten-intolerant, and I was able to find your good recipe for oat flour pancakes, the entire family had a pancake breakfast. Thank you!!!

    Reply
  15. Chelsea

    These are amazing!!! Absolutely delicious.
    Light and great flavor. Can add walnuts, blueberries, cinnamon, bananas.. The possibilities are endless. I also used almond milk instead of milk and they turned out great. Making them for christmas breakfast tomorrow:) thanks!

    Reply
    1. Food Prepper Post author

      Shay, I really have no idea how many calories are in these pancakes or how to go about calculating it. Sorry.

      Reply
      1. Batman

        Hi, I made 14, each one is roughly:

        90 calories
        Total Fat 3 g ( 5 %)
        Saturated Fat 1 g (3 %)
        Monounsaturated Fat 1 g
        Polyunsaturated Fat 1 g
        Trans Fat 0 g
        Cholesterol 26 g (9 %)
        Sodium 150 mg (6 %)
        Potassium 28 mg (1 %)
        Total Carbohydrate 11 g (4 %)
        Dietary Fiber 2 g (6 %)
        Sugars 1 g
        Protein 4 g (8 %)
        Vitamin A 0 %
        Vitamin C 0 %
        Calcium 1 %
        Iron 21 %

        Reply
  16. Lauren

    I followed the recipe exactly except I used almond milk instead of cow’s milk. While these pancakes weren’t massively fluffy- they did rise a bit! I added cinnamon, nutmeg, and cardamom to the batter to make it less bland. But overall- I was very happy with these pancakes! The batter doesn’t stick and the pancakes are easy to flip. 😉

    Reply
  17. Pamela

    I followed the basic recipe but used real buttermilk (not store bought), and let the batter sit for about five minutes to allow the batter to thicken. The whole family loved them. They were light and so yummy even my pickiest eater asked for seconds! No more wheat pancakes in this house! Thanks so much for sharing.

    Reply
  18. Vittoria

    These turned out great! Both my husband and I loved them:) Made them exactly as suggested, but added a tsp of vanilla. They were really easy to work with – easy to flip and cooked quickly!

    Reply
  19. rachel

    Made these with chia seeds instead of the egg and almond milk and they were perfect. I added some ACV to the almond milk (vegan baking trick!) to ooompf up the baking powder and they were light and fluffy. Sooooo good!

    Reply
      1. Barbara Galloway

        I am guessing that ACV stands for Apple Cider Vinegar. This likely is used to create a sour milk or buttermilk base that results in fluffier pancakes. This is my best guess!!

        Reply
  20. Lisa McArthur

    I’m not only allergic to gluten but add in sorghum, corn and rice to the mix as well as diary. In the past five yrs it’s been a bit challenging. (No not celiac). I changed milk, sugar and canola oil to almond milk, maple syrup and coconut oil. And voila pancakes again. Thanks!

    Reply
  21. Amanda johnston

    Wonderful! Thank you so much. We are new to gluten free and I have failed many times. I used ancient grain milk for the cow breast milk and energ egg replacement for hen eggs. They were wonderful!!

    Reply
  22. Felicity

    Hello, I made these tonight for supper. I have one in football, and we have been looking for high protein foods to keep his energy up. When I called them “high protein pancakes”, he headed straight for them and gobbled them down along with his little brother. Success!
    I followed the recipe exactly, except I used an electric mixer to mix them all up.
    I used steel cut oats. I don’t have a grain grinder, but I do have a Ninja BL204 that worked fine – I first ground up the oats in the batter bowl and the subsequently ground them up with the smoothie blade – it worked AOK.
    With my flat top stove setting just short of #5 on the dial, and with a cast iron skillet, these cooked perfectly using your same times, 1 min 45 on the first side, and 2 min 15 on the second side.
    They do take longer to cook than usual pancakes – it took about an hour from the time I mixed them up, until I had them all cooked. I’m already on to my next batch, which I will freeze, so we can easily have these at any moment.
    I’m going to try the pumpkin pancakes too 🙂
    Thanks so much for providing this pancake upgrade – I’ve been searching awhile for a reliable whole grain oat pancake recipe – I think I’ve found it!
    Bless you.

    Reply
  23. Elana

    I just tried these out out they were every bit of delicious! I used almond/coconut milk instead of regular. I also sprinkled them lightly with a sugar and cinnamon. Also I topped them off with peach jam instead of syrup. This one’s a keeper! Thanks so much for the recipe!

    Reply
  24. Michelle Farah

    I made these today with the following Vegan Alterations: -1/4 cup Tapioca Starch, x3 Tbsp Baking Powder, X2 Tbsp Ground Chia (x6 Tbsp Water, let sit for 5-10 minutes) and x2 Cups Almond Milk. I also used Coconut Oil v.s Canola Oil and Coconut Sugar v.s Regular Sugar. I still ended up with 12, 1/4 cup portions. OMG! These may not have had the puffed up, fluffy appearance of your typical ‘Kellogg’s Frozen Pancakes but I would never go back. They were super Moist and Chewy (held together perfectly). I pilled one on top of the other, warmed it up and drizzled a Tbsp of Pure Maple Syrup. HEAVEN! <3

    Reply
  25. Kake

    Its a good recipe and the adding of lemon or orange zest is always nice too. I like to add blueberries or bananas so I pump it up with little beer and beat one of the egg whites. And pancakes are never dry if you add the pat of butter/margerine while the flip side is cooking

    Reply
  26. Becca

    I subbed yogurt for half the milk & used coconut palm sugar instead of sugar. & butter instead of oil. I let the batter sit for about 10 minutes to let the baking powder rise to get a better texture. Mine turned out very fluffy & not flat at all, much better than the other oat recipe I had used that used cottage cheese & oats! These were also less wet in the middle than the “biggest loser” pancakes. The middle on these appeared completely cooked through, the texture was still very moist and kind of got stuck on the roof of my mouth kind of texture, but they tasted great and I will definitely be using this as my go to pancake recipe from now on!

    Reply
  27. Linda

    These were yummy! Used certified gf oats and substituted coconut oil in place of canola oil. My daughter w/ celiac disease loved them and my super picky son who can eat wheat/gluten loved these as well!! Added choc chips to half and blueberries to the other half -extra delicious!
    Thanks for the recipe.

    Reply
  28. Melissa

    This has become our new family pancake recipe. My son and husband RAVED about these! (And hey, I had these for dinner and lost a pound yesterday). Yeehaaa. Hell-oooooo Sunday morning standby!!

    Reply
  29. H

    These are really good GF pancakes! I have made them with store bought oat flour, and with oat flour I made myself blending up oats in the food processor or blender. My 5 year old loves them & loves me to make “pancake squares” with them in the oven in an 8×8. I use coconut oil & coconut milk for mine.

    Reply
  30. Cassie

    I have been gf for about 5 yrs and tried many different gf pancake recipes. These are my favorite! My whole family loved them. Super easy to flip, great texture, no over powering flavor (so many gf recipes have you add banana), and satisfying. I did make a couple substations, coconut milk in place of cows milk, coconut oil in place of canola, and I did have coconut sugar/half brown sugar in place of sugar. Delicious! Thanks for sharing!

    Reply
  31. Cassie

    I have been gf for about 5 yrs and tried many different gf pancake recipes. These are my favorite! My whole family loved them. Super easy to flip, great texture, no overpowering flavor (so many gf recipes have you add banana), and satisfying. I did make a couple substations, coconut milk in place of cows milk, coconut oil in place of canola, and I did half coconut sugar/half brown sugar in place of sugar. Delicious! Thanks for sharing!

    Reply
  32. Jessica

    These were so great! I have been looking for an oat only flour pancake recipe for so long! I’m so glad these turned out so good! I used unrefined coconut oil and unsweetened vanilla coconut milk and doubled the sugar (I used coconut sugar) because we don’t use syrup and they were so, so tasty!!

    Reply
  33. Lynn

    I just made these pancakes and they were a hit. I used coconut oil instead of canola and used 1/2 c. kefir and 1/2 c. milk. When I attempted to make the oat flour in my (very old) blender, the blender burned out (that would have happened no matter what I was trying to blend). So I used my hand held blender with a mini food processor attachment. The oats weren’t exactly flour but were pretty finely ground. The pancakes were a fantastic texture. Delicious!!!

    Reply
  34. Priyanka C

    Will definitely try this recipe! I use a coffee grinder to grind my oats – it makes for very fine flour.

    Reply
  35. Ericka

    These are my favorite pancakes and not even in a “they taste good for being healthy” kind of way. They taste better than regular pancakes in my opinion. I sub avacado oil or coconut oil for the soybean. Make a double batch and freeze them. In the morning they warm up wonderfully in am the toaster on low.

    Reply
  36. Teresa

    Absolutely Delicious!!! I made a few substitutions: stevia for sugar; almond milk for cows milk; vegetable oil for canola oil (didn’t have canola). I sifted all the dry ingredients into a bowl. Mixed all the wet ingredients in a separate bowl. Then combined the wet into the dry with a whisk. ***Let the mixture sit for 20/25 min before cooking (this is very important! & something I learned from America’s test kitchen about oat flour mixtures.) Oat flour mixtures require time to come together with the other ingredients. This is also the key to making light & moist oat muffins! Great recipe will definitely make again, thanks for sharing.

    Reply
  37. Rhonda

    Just made these for breakfast! Delcious , whole family loved them. Fluffy, full of flavour. Used coconut oil and added ground flax seed and cinnamon, topped with our friends maple syrup and our own strawberry jam! Yummmmmmmy
    Thank you

    Reply
  38. Tara

    This recipe is SO yummy!! Made it this morning and will definitely be making it again. The texture is perfect and tastes much better than the gluten free store bought mixes. Thanks!

    Reply
  39. Ariana

    Made these for breakfast today! So good! Added cinnamon and served with bananas! Five out of five!!

    Reply
  40. Ekf

    Hello there, I know it has been a while since this posted, but I’m quite inclined to leave a comment on these fantastic flapjacks!
    I have been gf going on 6 years, and have tried numerous incarnations of oat flout pancakes. Flax and chia gels work well with the flour as an egg sub, as do plant-milks. If you sub honey for sugar cut out same amount of liquid, as the honey acts as a humectant and may cause flattening as previous comments have described. One other thing worth mentioning is that butter, or a sub such as margarine or earth balance do not work well with oat flour pancakes and encourage crumbly results….too much oil also makes for mealy pancakes…these ratios are perfection!!
    I made as directed but used grape seed oil, and unsweetened almond milk with 1 tsp ACV (apple cider vin) added to the measure cup of milk before the dry, swirled and left to sit as I mixed up the other ingredients. Puffy perfect pancakes!
    Which, for the first time, cooked in my oven!
    I got the idea since you include the temp. to set the skillet at, and my fave pancake cooking vehicle is a cast iron flat skillet, but it leaves terrible burn smears on the glass-top electric stove I’m currently stuck using. So, I preheated the oven with 2 skillets tucked in, and when batter had rested, I put a pat of Earth Balance Soy-free on each and then doled out 1 Tbsp batter 1 inch apart to fill each skillet 4 times, for “silver dollar” pancakes, my daughter’s favourite. Times adjusted to 1min then 3.
    Love this recipe!!!!

    Reply
  41. Majda

    I just made these this morning, I followed the recipie, of course I substituted Canola oil, very unhealthy oil, with coconut oil and milk with unsweetened coconut milk, no sugar for me I used a little raw honey. They taste good but they dont look like the ones on your picture! I used the exact amount of baking powder in your recipe but they didn’t come out puffy and fluffy 🙄

    Reply
  42. Brianna Franzese

    I love this recipe! We eat gluten free and dairy free for the most part and these pancakes are my favorite. I make pancakes with tapioca starch and coconut flour too, but these are so much better!

    I omit the sugar, use coconut oil instead of canola, and use flax egg instead of regular egg. Today we even added enjoy life chocolate chips to some of them. Delicious

    Reply
  43. Ruby

    Hi there, after lots of trial and error with gluten free pancakes, I tried these today and am impressed with how easy they were to make and how tasty they came out.

    However, they were extremely crumbly. They held together enough to flip and serve but as soon as I took a bite they crumbled.

    The only substitution I made was that I used olive oil in place of canola.

    I’d really like to work out what went wrong as most other gluten free pancakes take forever to cook while these were on par with ordinary pancakes, as well as being so delicious and not having complicated ingredients.

    Thanks in advance!

    Reply
  44. Robin

    Great Recipe!!!

    I used coconut oil to replace the canola oil and coconut milk to replace the dairy. I upped the sugar to 1 tablespoon and they turned out very nice! This recipe produced a delicious pancake…lovely consistency,a nice rise, and a moist feel in the mouth. We set our multiple fruits, nuts, chips, and spreads as a topping buffet and everyone raved about the pancakes. Thank you so much for sharing this recipe.

    Reply
  45. Michele

    These are hands down the best gluten free pancakes I have found. They fluff up beautifully and you’d never know that they were GF. We double the recipe so we have extra, which we freeze and the kids can eat during the week. We also add blueberries. Thanks for the recipe!

    Reply
  46. Stephen Hayes

    Best wheat-free pancakes I have ever made. Thanks for developing the recipe in easily-measurable American measurements that are printed on my measuring cup. I have trouble translating other recipes when they use cc’s and foreign measurements.

    Reply
  47. Deborah L Whitman, CDC

    I loved the nutty flavor of the oat flour, very nice and fluffy. Nice basic recipe that can be tailored to suit individual taste. As a Chef I am always looking for TASTY GF recipes.

    Reply
  48. Lisa

    Delicious!! Substituted buttermilk for the milk since I had that in the fridge. Pancakes were a bit heavy but had such a nice taste. They were a big hit! Thank you for sharing this yummy recipe.

    Reply
    1. Food Prepper Post author

      If they were a bit heavy, you need to increase the liquid or decrease the flour. I freshly grind my flour in the WonderMill Grain Mill from oat groats on the fine setting and some oat flours might not be as fine as that flour so you need less. Also, when different people measure a cup of flour we sometimes do it differently or our elevation or climate humidity can change things, so you may have to adjust a little from the recipe.

      Reply
  49. Amelia

    I have a rule when attempting new recipes, follow the directions and make adjustments IF needed. These pancakes were perfect. I probably won’t tweak the recipe unless my family make specific requests. I read the comments and I’m greatful for the substitute suggestions.

    Reply

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