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.
Easy, healthy, yummy
Thank you so much for rating the recipe!
Can I make these ahead of time, for camping?
Hi Kathleen! That is such a great question. I would recommend to mix the ground oats, baking powder. salt and sugar up ahead of time and then add the wet ingredients just before cooking. The quality of the pancakes will turn out much better this way. Also, I would suggest to bring a little extra ground oats in a separate container (without the other ingredients) just in case the batter is a little too thin.
I hope you have a wonderful time camping and please let me know how they turn out.
They were delicious and such a great recipe. Light, fluffy and flavorful. Thank you for sharing 🙂
Thank you Kathleen! That makes me so happy to hear!
An okay recipe. I added an extra tbsp of sugar, a tsp of cinnamon & vanilla essence, tasted good. The texture is odd for me but its decent if you worried about “healthy”. Also no need for oil if you use non stick pan. ONE MAJOR PROBLEM: the batter got thicker & thicker as I made each pancake. I could only make one at a time bc of space in the pan (1/4 cup batter makes a decent size pancake) & this took quite a while. I went from pouring the batter to spooning into the 1/4 cup & then scooping out of the measuring cup. This probably added to the thickness because my first pancake was great but after a few it was way too thick. Another thing to note is that it’s quite filling, you’ll be stuffed by pancake 2, so consider halving the recipe or even just a quarter because it makes a lot. TIP: sprinkle icing sugar & a drizzle of honey. & if you’re having left overs the next day, heat in microwave for 30 sec, delicious.
The only way I can get my boyfriend to eat oatmeal. Very easy to make and such a treat on Sunday mornings.
Hi Deanna!
I am so happy to hear that and YAY for getting your boyfriend to eat oats! Thank you for making the recipe and coming back to rate it.
Can buttermilk be used instead of whole milk? If so, would the same amount apply?
Hi Lauren! Yes, you can absolutely use buttermilk. Just eliminate adding in the lemon juice and it would be the same amount. However, please see the “Problem Solving Homemade Pancakes” if you end up with a batter that is either too thick or too thin.
I hope you enjoy!!
Just wondering: 119 calories per… What? One pancake? The whole mixture?
Hi Joe. Yes, there are approximately 119 calories per pancake.
I loved this recipe, I’ve been trying several recipes using grinded oats and this one so far is my favourite. Fluffy and delicious hotcakes. I used honey instead of sugar and almond milk, all worked perfectly. Thank you!
That makes me so happy to hear! We love these pancakes also. I notice that I feel so much better after eating these compared to regular pancakes. Thank you for taking the time to make the recipe and for coming back to rate it.
This recipe was so easy and the pancakes came out so fluffy! Thanks for sharing 🙂
This makes me so happy to hear! Thank you Lee for taking the time to make them and for coming back to rate the recipe.
Added caramel & choc chips. Ate them for several days as a pre-workout meal, that’s how insanely good they were! Definitely making them again 😁
Caramel and chocolate chips sound amazing! Thank you so much for trying these pancakes and coming back to rate them.
Has the measurement if I wanna make my own oat flour but not if I just bought oat flour
Hi Aaron. Based on my experience they are exactly the same measurements.
I have not tried the recipe yet, but am always looking for gluten free sweet treats. Has anyone tried to freeze these? I’m looking to make them in bulk and freeze for easy mornings and quick desserts! Thank you in advance!
Hi Leslie,
I love your question. Yes, we freeze them all the time because I was so tired of making a fresh batch every weekend. These pancakes really do make a quick breakfast and/or treat.
My suggestions are to just let them cool completely before freezing and heat 1 minute per side on power level 8. If they need more time reheating do it in 10 second increments.
I hope you enjoy and please let me know how they turn out.
These pancakes were so easy and delicious! No weird don’t -have-it-in-my-pantry- ingredients. All the ingredients are simple and instructions were clear and pancakes are delicious!
That makes me so happy to hear! Thank you for giving them a try and coming back to share your experience.
Do these freeze well?
Hi Lauren! They freeze very well. Just make sure they are completely cooled to room temperature before freezing. I hope you enjoy!
Thank you… This is such a good base for a healthier pancake! Though I used whatever I had in my pantry. I used instant oats for my oat flour, buttermilk, swerve instead of regular sugar and a splash of oatmilk to thin out the batter. And topped it with Maple syrup and slices of banana and some blueberries… Yummm!
You are very welcome! Thank you so much for taking the time to make the recipe and commenting.
Thank you so much for the recipe. I’m paying attention to what I eat, because of a reflux problem. I was very happy when I found your recipe and tried it. It is perfectly good for me. The only change I made was using apple cider vinegar instead of lemon (it is a nono for me). Now, I can enjoy something else in the morning. Have a great day!
I am so happy to hear! I definitely feel better after eating these oat pancakes vs regular ones. Thank you so much for trying the recipe and coming back to rate it.
WE LOVEDDDD THESE SO MUCH! I used actual buttermilk and mine were a little sour LOL (my mistake!) so next time will certainly try out the recipe as written with vinegar and milk. Thank you for these!
I am so happy to hear this and you are very welcome!
Super yummy! I used steel cut oats to make the flour and it still worked great. I did let the batter sit a few minutes once all combined. I think next time I would add a little vanilla. They came out both fluffy and dense. Thanks for the recipe!!
I am so glad to hear that the steel cut oats worked well. Thank you for giving the recipe a try and for coming back to comment.
Hello! Thank you for this recipe! They turned out very fluffy! I do want to find out why should I leave the milk with the lemon juice for 5 minutes? I didn’t see any reaction 😅
The one thing that I don’t like is the overwhelming taste of oats. Is that normal, this is the first oat flour recipe I have tried? Maybe I should let my batter sit for a while before cooking? Any suggestions?
Hi Leah. Lemon juice reacts with milk making it buttermilk, the secret to fluffier pancakes. Also, unfortunately oats will taste like oats. So yes, this is normal. Some readers shared that adding peanut butter to the top of the pancakes help with the oat flavor.
Can I use fat free milk instead of whole? I bought oat flour for a recipe and have left over. Is it a one to one conversion from the rolled oats?
Hi Cheryl. Yes you can use fat free milk. The pancakes may not taste as rich but many people have been happy with the results of using fat free milk. As far as oat four, yes it is a one to one conversion. However, if the batter is too thick or thin you may need to make a few adjustments. See “Problem Solving Homemade Pancakes” section above for more information.
Husband says he thought these were the best pancakes he’s ever eaten. I put in fresh blueberries and used honey instead of sugar, cooking them with coconut oil. Delish!
That is so awesome to hear. Thank you so much for making them and coming back to rate the recipe.