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+ servings

Oat Flour Pancakes

These oat flour pancakes are delicious and healthy, made with hearty whole grain oats. These gluten-free pancakes are so easy to make and can be whipped up in 20 minutes!
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 pancakes
Calories 157kcal
Cost $5


  • 2 cups oat flour about 2¼ cup of old fashioned oats
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • tsp cinnamon
  • 1 cup milk + 2 tbsp
  • 2 large eggs
  • tsp vanilla extract
  • 2 tsp distilled white vinegar
  • 2 tbsp butter or oil for cooking pancakes


make the oat flour

  • In a food processor or high powdered blender, blend oats for 1-2 minutes until they resemble a flour-like consistency.

make the pancakes

  • In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
  • In a separate bowl, whisk together the milk, eggs, vanilla, and vinegar. Pour this mixture into the bowl of flour. Whisk everything until it's combined.
  • Heat a frypan on the stove over medium heat. Melt a pat of butter or spray with non-stick spray. Pour ¼ cup of batter onto the pan and cook until bubbles form on top of the pancake. Flip and continue cooking until your pancake is lightly brown on the other side. Repeat with the remainder of the batter.


  • If making your own oat flour, make sure you blend it until you get a fine powder that resembles regular flour. Use a food processor or high-powered blender. Then you will still want to use the scoop and level method in order to measure the flour. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
  • Toss in some add-ins like berries, chocolate chips, or nuts.
  • Top your pancakes with homemade whipped cream- use an electric mixer to beat ½ cup of heavy whipping cream for about 3 minutes, or until you get stiff peaks. Mix in ½ tsp of vanilla and 1 tbsp of sugar.
  • Troubleshooting the batter- if your batter is too thin and when you pour it into your pan it spreads everywhere, add 1-2 tbsp more oat flour. If your batter is too thick and doesn't spread into a pancake form, add 1 tbsp of milk (and more if needed).


Serving: 1pancake | Calories: 157kcal | Carbohydrates: 24g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 313mg | Potassium: 130mg | Fiber: 2g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg