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.
These are soooo good! I used organic almond milk instead of regular and maple sugar. Absolutely delish!
That is so good to hear. Thank you so much for taking the time to come back and comment.
Have not tried this yet but I’ve been making vegan oat pancakes in the blender by simply combining water, bananas, dates, oats and baking powder. While they’re good, they require very long slow cook times and the center is almost always a bit gooey which I want to eliminate. I thought what if I made the oats into flour separately? I see in your recipe you say to stir until JUST combined which I’m doing the opposite. Also, without an acid perhaps the baking powder isn’t really doing it’s thing. Definitely looking forward to trying your recipe but using flax eggs in place of dairy.
Hi Rob. I am excited for you to give these pancakes a try. You are spot on about the acid giving the baking powder a boost. Also, as the batter sits, it can thicken. Often I find a bit more milk is needed. I recommend checking out the section “Problem Solving Homemade Pancakes” in case this happens for you also. Keep me posted. I would love to hear how they turn out.
Hi there, may I ask If I can substitute the eggs for whole milk yogurt? Thanks so much.
Hi Lucy. This is such a great question. I recommend substituting flax eggs for the regular eggs. To substitute 2 eggs with flax eggs, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Allow it to thicken for around 5 minutes before adding to the pancake batter.
Home run even with changes. Decided to whip whites separately, but didn’t realize how that would change volume. I also used store buttermilk instead of making, which essentially reduced liquid volume, but merely. With that said, even the first one, made with only the aforementioned changes was DELICIOUS. I felt very sophisticated eating this dense, oat griddle cake with a small pat of butter melted, a slather of cream cheese, and dotted with a smear of fruit spread. But, I proceeded to add a ton more buttermilk and, while I relished the first, husband preferred the thinner consecutive . The measurement for the oats to flour was spot on. Re-reading, I realized I accidentally omitted sweetener, but nobody missed. Next time I will add some frozen blueberries before I thin out too much. Namaste.
This is wonderful to hear! Also, with butter, cream cheese and fruit spread sounds amazing!
The only pancake recipe where even the first one came out perfect. Thick and gorgeous. Will be making these regularly! Thank you!!
Thank you Ayana! You made my day!
I have zero ability to follow a recipe, and this one is no exception. Have to say the outcome is delicious.
Changes made: Eggnog instead of milk, applesauce instead of eggs, 2 scoops of vanilla protein powder instead of any sugar, lots of blueberries. I baked it in the oven at 350F for 35 minutes
The egg nog sounds like a fun addittion! I am happy to hear it worked well for you.
I have tried SO many pancake recipes trying to eat healthier but splurging at the same time. It’s kind of like the story of Goldilocks, too this or too that- but these turned out perfectly! Now after several batches I’m making this recipe my go-to for pancakes! I even omit the sugar and they are fantastic! Thank you so much!
That makes me so happy to hear Michelle. I understand how you feel, healthy while also being decadent. Thank you for taking the time to make the pancakes and for coming back to comment.
How much flour does 2 cups turn in to. I already have oat flour at home 🙄
Hi Ulrica. You will noticed in the notes on the recipe card I address this frequently asked question. I have found time and time again that 2 cups of rolled oats equals 2 cups of oat flour.
This recipe is delicious and super easy to make! I just have a quick question, is 1 pancake 1 serving? So 1 pancake is 119 calories?
Hi Jenna. Yes and no. It’s an approximation depending on size and type of ingredients used. Using a vegan milk will lower calories and some use flax eggs which helps also. I hope this helps.
Great recipe! I used organic coconut milk, a scoop of yogurt, and maple syrup in place of sugar.
Thank you Patti!
I have made these probably ten times now! They are surprisingly fluffy and really delicious. My whole family loves them, and I don’t feel like I am feeding them dessert for breakfast! Love this recipe!
That makes me so happy! Thank you so much KC!!
Hi! You have a great blog. Can I use buttermilk instead of milk and lemon?
Hi Neha. Thank you for the sweet compliment. Yes, you absolutely can use buttermilk instead of milk and lemon.
I hope you enjoy the pancakes!
These turned out so well! My 2- and 4-year-olds both gobbled them up (a miracle), and I loved them too! Added blackberries to the batter along with a little more milk (I used oat milk). Served with butter and grated apples on top – delish!
That makes me so happy to hear. Thank you so much Kim!
These things are like mixing sawdust. What’s happening to my recipe?
I’m sorry to hear that you had trouble with the texture of the pancakes. It sounds like the batter might have turned out thicker than expected. In the recipe post, I do address adjusting the consistency of the batter if it becomes too thick or thin, as oat flour can sometimes absorb liquid differently. You might try adding a bit more liquid to the batter to achieve a smoother consistency next time. If you have any questions or need further assistance, please feel free to ask. I’m here to help!
I’m not consuming any dairy products so I thought I’d try this recipe substituting the whole milk with almond milk. Unfortunately that didn’t work. My understanding was that mixing the milk with lemon juice would give it a buttermilk consistency. That never happened. The pancakes came out rubbery and tough :/
Hi Ken. I’m sorry to hear the almond milk didn’t work out as expected. When substituting non-dairy milk, it can be a bit tricky to achieve that buttermilk consistency. Almond milk doesn’t always react the same way with lemon juice as dairy milk does, which might be why your pancakes came out rubbery.
For a better result, I recommend trying flax milk as a non-dairy substitute. It tends to thicken nicely with lemon juice, giving you a closer texture to buttermilk. This should help with the pancake consistency, making them fluffier and less tough.
I hope this helps, and please feel free to reach out if you have any more questions or need further advice!
Best pancake recipe!!! I always seem to mess pancakes up but these always come out perfectly. The whole family loves them.
That is wonderful to hear. Thank you so much Emily!
These look delicious! Can they be made with water instead of milk?
Thank you so much, Maria! Rather than water, I would recommend using something like flax milk, as it adds a bit of richness and subtle flavor that water lacks. This helps maintain the tender texture and taste of the pancakes.