Oat Flour Pancakes
Oat Flour Pancakes recipe creates healthy and fluffy pancakes that are completely irresistible. Super easy to make, very fast and absolutely no guilt.
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As somebody who loves to cook and adores all things food, I definitely have a few guilty pleasures.
Some of my favorites, having an appetizer for dinner with a glass of crisp white wine (ex: Lemon Artichoke Dip with crackers or Bruschetta with baguette bread), ooey gooey Macaroni and Cheese or a really great Steak Dinner.
One of my lesser known guilty pleasures is having breakfast for dinner and these Oat Flour Pancakes fit perfectly into that.
My husband and I were recently discussing why breakfast for dinner is so fun.
I partially think the little kid in me thinks it is getting away with something incredibly naughty.
It also could be that it is an easy dinner to make that makes everybody happy.
Regardless, these pancakes are an appetizing way to get your family to joyfully eat a wholesome meal.
How To Make Oat Flour
Making oat flour is extremely simple. To do so, grind rolled oats in a food processor or high powered blender until they turn into flour like consistency. It really is that effortless.
How To Make Oat Flour Pancakes
These pancakes are perfect for a quick and healthy breakfast or dinner. There are just a few steps to making.
- Grind Oats.
- Stir together dry ingredients.
- Prepare milk with lemon and add to dry ingredients along with eggs. Stir until just combined.
- Heat a frying pan over medium heat. Add oil to pan and cook pancakes until bubbles form. Flip and cook other side until lightly golden brown.
Rolled Oats vs Quick Cook Oats
The main difference between the two, quick cooking oats (also called instant oats) are highly processed where as rolled oats (also referred to as old fashioned oats) are minimally processed. The end result using either of these oats will be very similar to one another. However, please see next section for problem solving.
Problem Solving Homemade Pancakes
Batter that creates beautiful fluffy pancakes has a consistency that is easy to stir, but is on the slower side when poured. Also, the batter should be thin enough that it spreads to a pancake size, but no further.
When making pancakes with homemade ground oat flour you always run the risk of batter that may be either a little too thin or thick. Read on to know how to resolve these issues.
How To Handle Runny Batter
Once you have ground your oat flour, don’t put away the oats and food processor. You may find that the batter is just a tad bit too thin and this can be quickly resolved by simply grinding 1-2 tablespoons more of the oats and stirring them into the batter.
How To Handle Batter That Is Too Thick
If you find yourself on the side of batter that is too thick, start slowly by stirring in 1 tablespoon of milk at a time until you reach the proper consistency.
Substitution Options For Homemade Pancakes
- Almond or Oat Milk– Start by using 3/4 cup of almond or oat milk to replace whole milk. Adjust as needed for proper consistency (see section above).
- Honey– Use 1 tbsp of raw honey in place of granulated sugar.
- Avocado Oil, Coconut Oil or Butter– Use any one of these oils as a healthy fat source for cooking these homemade pancakes.
Commonly Asked Questions About Oat Flour Pancakes
Can all purpose flour be substituted in these pancakes?
Yes, the recipe would remain the same however an addition 1/2 -1 cup of milk may be needed.
Why does the recipe call for lemon juice?
The lemon juice reacts with the baking powder to help create a fluffier pancake.
I don’t have lemon juice on hand. Is there an ingredient that is similar that I can replace it with?
If you don’t have lemon juice on hand simply replace with apple cider vinegar or a white vinegar.
What type of frying pan should I use?
If you truly love making homemade pancakes this is the pan for you. Also, I personally recommend staying away from teflon coated pans.
If using stainless steel or cast iron, 1 tbsp more oil may be needed.
Can waffles be made from this batter?
Yes, they just need a little more fat in the batter by mixing in 2 tbsps of oil. This is my favorite oil for most of my cooking.
More Delicious Breakfast Recipes
Blueberry Oatmeal Yogurt Muffins
Chocolate Almond Butter Muffins
Oat Flour Pancakes
Ingredients
- 2 cups rolled oats *gluten free oats for gluten free
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tbsp granulated sugar
- 2 lg eggs
- 1 cup whole milk
- 2 tsp lemon juice
- 3 tbsp oil *for cooking pancakes
Instructions
- Using a food processor or high powered blender, grind oats to a flour like consistency, about 2 mins. Transfer to a medium sized mixing bowl and stir in baking powder, salt and sugar.
- In a glass measuring cup, measure out milk and stir in lemon juice. Let sit for 5 mins. Meanwhile crack open eggs and whisk.
- Add milk mixture and eggs to dry ingredients. Stir until just combined.
- Heat a large frying pan over medium heat. Add 1/2-1 tbsp of oil. Using a 1/4 cup measuring cup per pancake, pour onto heated surface. Cook until bubbles form on pancakes. Flip and continue cooking until pancakes become lightly brown on opposite side.Repeat with the remainder of batter.
I made these yesterday with buttermilk….they came out tall & delicious! I’ll make these again. Nancy
I am so happy to hear! I apologize I am late in responding to your original question but yes, buttermilk makes pancakes amazing.
I subbed almond milk for cows milk and honey for sugar. I happened to have oat flour on hand so used that. Used coconut oil in frypan. The pancakes were thick and didn’t allow bubbles to surface, so I cooked them 2 min per side on a medium low setting. Tender. fluffy, and delicious pancakes! Would they be even better with a couple tbsps of melted butter stirred into the batter?
Hi Robin,
This is such a good question! Honestly, oat flour can be somewhat temperamental. Sometimes the same measurement will turn out runnier and sometime thicker. What I would personally do is add a few extra tablespoons of almond milk to thin it out if it looks too thick. However, I love the idea of butter too.
I’m wondering if you use lemon juice in almond milk? I know lemon juice would turn milk into buttermilk.
Hi Deb,
This is such a great question! So yes, you can absolutely use lemon juice along with almond milk to go it that hint of tang that buttermilk would offer. However, I don’t believe that it has the same chemical reaction but it still tastes amazing. Please let me know how they turn out.
I used this for the base of my banana pancakes. They were delicious! My 7 year old was also a fan! I did use the ACV suggestion, also.
Hi Cindy,
That makes me so happy to hear and now I am hungry for banana pancakes! Thank you for for taking the time to try the recipe and rating.
Here’s a twist. Apple picking gives an
abundance of fruit. So while mixing pancake ingredients (adding vanilla extract too) I cored and peeled some apples, sliced them up, dropped them in the fry pan for a couple of minutes then added the batter.
For a topping I buttered, added brown sugar and cinnamon mix. Rolled the pancake and set it like a burrito.
That’s why I am smilng just now.👍
What a great idea!! That literally put a huge mile on my face also. Thank you so much for sharing your inspiration!! Ok, now I’m hungry.
I used the batter in a belgian waffle maker. Delicious!
Yay!!! That makes me so happy! Thank you so much for taking the time to rate the recipe.
I’ve tried a few recipes now and this one as turned out the best.
The nice thing was the measurements made it easy to half.
I used almond milk and they turned out perfect.
Thanks kindly!
That makes me so happy to hear Todd! Thank you so much for taking the time to make and rate the recipe.
Yes, these were delicious! And I did add a little vanilla, the only con was they were a little dry. I think the suggestion of adding some oil, or melted butter TO THE BATTER, would maybe solve that problem. IDK?? Not a big deal though. These were some of the best oatmeal pancakes ever!! THANKYOU!!!
I’m so happy to hear that Jeanne. Thank you for taking the time to not only make them but also rate the recipe. Have a very Happy New Year!
Vegan version…flax eggs, almond milk, coconut oil, and sprinkle goji berries before flip. Serve with honey drizzle and jasmine milk tea 🥰
Love these ideas! Thank you Shauna!!
I left these overnight and I hey we’re even better!! Definitely making again!
That’s awesome! Thank you for letting us know that they are even better the next day.
These were good! I made some alterations based on our dietary needs. Oat milk instead of whole milk, honey instead of sugar, and flax eggs instead of regular eggs, a touch of vanilla, and they were still really good! Thanks so much!
Oh Heather that makes me so happy to hear! Thank you for taking the time to come back and review the recipe.
So thankful for this recipe! So delicious! I used almond milk and added cinnamon and vanilla extract.
I am so glad to hear! Thank you so much for not only making the pancakes but also rating!
This was a very yummy recipe. I switched out the oil for coconut oil. I also added some berries. It was delicious and you’re right it was a very fluffy. The second batch that I cooked was fluffier than the first so that makes me think that it’s probably a good idea to let the batter sit for a few minutes before you cook them. But all in all excellent recipe thank you.
That is such a good tip Melanie! I am so happy that you enjoyed the pancakes. Thank you for taking the time to come back and rate the recipe and for the tips.
These were very good! I added a bit of cinnamon to them. Delicious and light. My husband has to eat gluten free and he said these were far better than using the gluten free flour.
This make me so happy to hear! Love the idea of adding cinnamon. Thank you for taking the time to not only make the recipe but also rating it.
Absolutely delicious! I halved it, 1 half cows milk, one half almond milk- made 2 separate mixtures. Both I added 1/4 tsp salt and 1 tbsp butter. Used apple cidar vinegar instead of lemon and a tsp vanilla each bowl. Ooooo it was so good and little one couldn’t tell which was cows milk. 🙂
Also 1 tbsp honey subbed the sugar
This makes me so happy to hear! Thank you for the tips.
Made this, whole family loved it! Thank you. Just one question, how many calories is one single pancake more or less?
I am so happy to hear this! Thank you for taking the time to rate the recipe! Such a good question. The calories for each pancake will depend on the size of each pancake. However, a safe estimation is about 110-150 calories per pancake. I hope this helps.
Tried these this morning. Followed to a T. Wonderful. I do like the idea of adding some butter to the recipe, might try that next time. Thank you.
I am so happy to hear this! Thank you Tammy for rating the recipe. I very much appreciate it!
I found these to be very bland
If I were there I would sprinkle it with cinnamon or lemon zest for you for extra flavor.
These are a awesome pancake. Made them today, and wrote the recipe out for my cookbook…….they are that worthy.
SO happy to hear you enjoyed them!
The number of calories, is it per pancake, or in total?
Yes, the calories listed are an approximation of if 10 pancakes are yielded.
Just made these with a mix of about 2 parts oat flour and 1 part GF flour blend from costco, turned out great! They really are fluffy and taste like regular pancakes 🙂 Thanks for the recipe!
That makes me so happy to hear! Thank you so much for rating the recipe.