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These oat flour pancakes are a healthy a breakfast that needs just 5 ingredients to make. Ready in less than 5 minutes, a secret trick ensures they are super thick and fluffy every single time.
Over the past few months, I’ve stopped using wheat based flours consistently.
Sure, I still use white flour for a chocolate cake or wholewheat flour for breakfast muffins, but when I can, I try to use oat flour.
As the name suggests, oat flour is made up of rolled oats (or quick oats) that is blended down into a flour-like consistency. It’s a healthier alternative to white flour, providing extra fiber, protein, and satiety. I enjoy using oat flour for oat flour cookies and for oat flour muffins, but recently, I’ve been obsessed with oat flour pancakes.
Table of Contents
Why this recipe works
- 5 Ingredients. Just oat flour, baking soda, eggs, yogurt, and maple syrup.
- Wheat free. No white flour, wheat flour, or anything else derived from wheat.
- No banana. Most oat-based pancake recipes call for banana (like oatmeal pancakes) but not these ones!
- Thick and fluffy. A secret trick guarantees the pancakes tick all the texture boxes.
What I love about this pancake recipe is just how quick and easy they are to make. They take less than five minutes to make and there is no resting time needed!
Ingredients needed
As mentioned earlier, this recipe calls for 5 simple ingredients that you’d already have in your pantry. Here is what you’ll need:
- Oat flour- Ground up rolled or quick oats. Don’t waste your money buying store bought varieties, but easily make your own.
- Baking soda- Gives the pancakes some rise and extra fluffiness.
- Eggs- room temperature eggs.
- Yogurt- either plain yogurt or Greek yogurt can be used. This is the secret ingredient to make the pancakes super moist.
- Maple syrup- Adds some natural sweetness. You can also use agave nectar or honey.
How to make oat flour pancakes
Step 1- Make the batter. Start by whisking the dry ingredients together, then the wet ingredients. Combine the two until a thick batter remains.
Step 2- Make pancakes. Next, add oil to a non-stick pan and, once hot, add spoonfuls of the pancake batter and cook for 2-3 minutes, flipping halfway through. Repeat the process until all the pancake batter is used up.
Recipe tips and variations
- Cover the pan when frying the pancakes. This yields extra thick and fluffy pancakes, as the heat is packed into a confined space.
- These pancakes are not overly sweet and rely on the toppings/syrup for sweetness. If you prefer extra sweet pancakes, add a tablespoon of two of sugar.
- If your pancake batter is too thin, add some extra oat flour.
- Replace the yogurt with sour cream, plant based yogurt, and blended cottage cheese work.
- Add mix-ins! Fold through fresh or frozen fruit, chopped nuts, or even some chocolate chips.
Storage instructions
To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place pancakes in a ziplock bag (either all together or in single serving portions) and store in the freezer for up to 6 months.
Reheating: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy.
Frequently Asked Questions
If a recipe calls for oat flour, you can be confident to replace it with all purpose flour. The only exception would be no bake recipes (oat flour can be consumed in an uncooked state). You would need to heat treat the flour prior to using it.
Oatmeal flour pancakes are a much healthier option than traditional pancakes. They contain tons more fiber and protein than pancakes made with standard flour.
Unless you add banana to the batter, oat pancake should be light, fluffy, and soft in the middle.
Yes, easily use this pancake batter and make it into waffles instead.
More healthy pancake recipes to try
- Keto pancakes (Award-winning recipe)
- Banana pancakes
- Almond flour pancakes
- Coconut flour pancakes
- Vegan almond flour pancakes
- Protein pancakes
- Cottage cheese pancakes
Oat Flour Pancakes (5 Ingredients!)
Ingredients
- 3/4 cup oat flour
- 1 teaspoon baking soda
- 2 large eggs
- 1/4 cup + 1 tablespoon yogurt plain or Greek yogurt
- 2 tablespoon maple syrup can use honey or agave nectar
Instructions
- In a small bowl, mix together your oat flour with baking soda and set aside. In a separate bowl, whisk together your eggs, yogurt, and maple syrup, until smooth. Combine your wet and dry ingredients and mix well.
- Grease a non-stick pan and heat it up on medium heat. Once hot, add spoonfuls of the batter and cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat.
- Repeat this process until all your pancake batter has been used up.
Great taste, fast, easy. But what sociopath only eats one pancake??? Dude – I have 16 yo athletes in my house. They could each eat one whole batch!
Haha it’s just for nutritional breakdown 😀
Made these first time today, husband said they were some of the best pancakes he’s had and we love pancakes and have had some really great ones and the ones I make at home are always very tasty. That’s how good these were, he was very surprised they were oat flour as I’ve tried other recipes that tasted like fried porridge! These were light, fluffy and delicious
Made these first time today, husband said they were some of the best pancakes he’s had and we love pancakes and have had some really great ones and the ones I make at home are always very tasty. That’s how good these were, he was very surprised they were oat flour as I’ve tried other recipes that tasted like fried porridge! These were light, fluffy and delicious
I used 1/2 cup oat flour (ground from whole oats), 1 tsp baking powder, 1 egg, 1/4 cup whole milk greek yogurt, 1/4 cup buttermilk, almond extract, vanilla extract. I can’t have as much sugar so I used monkfruit/erythritol (just 1 tsp). It made 3 4″ pancakes that are so fluffy. Topped with no sugar blueberry compote (made from frozen blueberries, lemon juice). They were the fluffiest pancakes ever!!!
I don’t usually change around recipes but due to the maple syrup and because I don’t like to freeze leftover pancakes, I reduced and changed what I needed to.
Thank you!
I have a tight food budget, and we 3 are as GF as possible. These pancakes are easy to whip up on a lazy morning! I used 1 while egg, 1 egg white and 2 flax eggs when I doubled the recipe.
However, please add a note that if one ground their own oat flour from whole, rolled oats, that a liquid MUST be used in addition to the other ing. listed!! The batter was heavy, and it made deliciously soft pan “fried” cookies😁 but to make PANCAKES, I had to add 1/3 cup milk till it was the right consistency.
I used a brand of yogurt that was flavored with no sugar, and the taste was so mild yet complex. 🙂
Very good recipe. I add a ¼ c of pecan meal and a little extra yogurt and they come out very tasty.
Thanks for the recipe.
These pancakes were so fluffy! I am always looking for healthier alternatives for breakfast for my kids and these were just that! They loved them and I will be making more of these in the future.
Thank you for such a great recipe. If I were to substitute baking soda for baking powder in this recipe, how many teaspoons of baking powder should I use, please?
Zoe
I tried ½ baking soda and ½ baking powder (like I do for cookies) and it turned out well. I used the same volume as the recipe. So, ½ tsp baking powder and ½ baking soda. I did not find the pancakes to be as moist when using only 1 tsp of baking powder.
It is an excellent recipe, especially when you run out of milk like I sometimes do.
– Kirayn