Oat Flour Pancakes
These oat flour pancakes are so thick, soft, and fluffy, you won’t believe that they are healthy! No white flour and no banana needed, you only need 5 ingredients to make them!
Oat Flour Pancakes
When it comes to healthy and satisfying breakfasts, my favorite recipes to make are waffles, banana bread, and these simple oat flour pancakes.
As someone who NEVER skips breakfast, I always try to ensure I have some variety. While I do love my standard overnight oats or thick smoothie, after the third day in a row of eating it I’m ready for something new. Knowing my body, I’ve found having a breakfast that contains some form of oats keeps me energized and satisfied for a longer period of time. I wanted to branch out of the typical favorites that used rolled oats or quick oats and instead, do some experimenting with oatmeal flour!
Recently, I’ve been using oat flour in more and more of my recipes. It’s a fantastic wheat free alternative to white flour and is so easy to make yourself. I’ve been using it mostly in cakes and chocolate banana bread but lately, I’ve been loving them in these oat flour pancakes.
I’ve been meaning to share an oat flour pancake recipe for quite some time. It’s been a savior in adding some breakfast variety, and I love how it is secretly healthy. No white flour, no banana, and no wheat is needed, but you’d never tell. The texture is thick, fluffy, and slightly moist in the center. The pancakes are pleasantly sweet, without being overpowering.
What I have been doing the past few weeks has been batch cooking them and freezing leftovers for quick breakfasts during the week. Whoever said pancakes were only for weekends…
How do you make pancakes with oat flour?
The Ingredients
- 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. See my tips below for vegan and eggless options.
- 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.
The Instructions
In a mixing bowl, whisk together your oat flour and baking soda, until combined. In a separate bowl, whisk together your eggs, yogurt, and maple syrup, until smooth. Next, gently add in the dry ingredients and mix well, until a thick batter remains.
Now, grease and heat up a non-stick pan on medium heat. When hot, add large spoonfuls of pancake batter and immediately cover. Cook for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat, before repeating the process until all the batter has been used up.
Tips to make the best oatmeal flour pancakes
- Covering your pancakes while they are cooking is a guaranteed way to have ultra thick and fluffy pancakes. If your pan doesn’t come with a lid, you can use the lid of any pot or saucepan you have on hand.
- These pancakes are not overly sweet, relying on the small amount of maple syrup for sweetness. You can add a tablespoon or two of your favorite granulated sweetener or cover them with a generous serving of sugar free maple syrup.
Flavor variations
While these pancakes taste delicious on their own, here are some fun flavor options for some variety!
- Chocolate chip– Add 1/4 cup chocolate chips to the batter.
- Banana– Add 1 medium mashed banana to the wet mixture, before adding the dry ingredients.
- Blueberry– Fold through 1/2 cup fresh or frozen blueberries.
- Double chocolate– Add 2 tablespoons cocoa powder to the dry ingredients and increase the yogurt by 2 tablespoons. Fold through 1/4 cup chocolate chips at the end.
- Cinnamon roll– Add 1 tablespoon cinnamon and add 1 tablespoon brown sugar. Serve with a cream cheese frosting.
Storing and freezing pancakes
- 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.
- To reheat: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy.
More recipes using oat flour you’ll enjoy
Oat Flour Pancakes (5 Ingredients!)
Ingredients
- 3/4 cup oat flour
- 1 tsp baking soda
- 2 large eggs
- 1/4 cup + 1 tablespoon yogurt plain or Greek yogurt
- 2 tbsp 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.
Hi there, can I use vegan yogurt? Thank you,
Absolutely, I always use coconut yogurt 🙂
Where are the vegan/eggless options? Apologies if I missed it somewhere in the text!
Haven’t tried for this recipe, feel free to experiment and see 🙂
Can you sub chia egg to make it vegan?
I haven’t tried but feel free to experiment and see 🙂
Are the nutritions for 1 serving for just 1 pancake or for 2/3 pancakes???
Nutritional information is for 1/4 of the recipe!