Reasons to love this recipe:
- It's a simple one bowl recipe.
- The whole grain oats keep you full for hours!
- These pancakes are gluten free and can easily be made vegan.
- Made with everyday ingredients - most of which are likely already in your pantry!
Ingredients and substitutions:
- Milk of choice - I like soy or almond milk.
- Apple cider vinegar - or lemon juice. You can even swap the milk for buttermilk and omit the vinegar.
- Oat flour - these pancakes were developed with oat flour. Stick with it for best results.
- Baking powder & baking soda - create fluffy pancakes!
- Cinnamon - optional, but adds a great subtle flavor
- Egg - or flax egg if vegan
- Avocado oil - or another neutral oil. It's best to use an oil that is liquid at room temperature.
- Maple syrup - just a touch to sweeten up the batter. You can substitute any liquid sweetener of choice.
- Vanilla extract - or try almond!
How to make oat flour pancakes:Make the dairy-free "buttermilk": In a large bowl whisk together the almond milk and vinegar. Let it sit for 2-3 minutes until it starts to look curdled (see video for example). Mix the batter: Add all the remaining ingredients and mix until combined. Let the batter rest for 5 minutes before cooking. This lets the oat flour fully hydrate removing any potential "grittiness" in the batter. A must for perfect pancakes! Cook the pancakes: Heat a cast iron skillet over medium heat for 5 minutes. Once warm, use oil or butter if needed, and drop ¼ size dollops of pancake batter. Gently spread it out the back of a spoon to form 4 inch pancakes. Let cook until the edges begin to set and darken in color, about 3-4 minutes. Flip and cook for another 2-3 minutes until the center of the pancake is firm to the touch.
How do you keep pancakes warm until serving?With pancakes, you have to eat them while they're hot! Instead of serving one person at a time, I like to preheat the oven to the lowest setting, normally around 200 degrees. Place cooked pancakes right onto the rack. This keeps them warm without turning them soggy.
When do you flip the pancakes?When it comes to gluten free pancakes, the rule for flipping them changes. Instead of watching for bubbles to pop, you want to watch for the surface of the pancake facing you to evenly darken in color. As the batter starts to set, it will get darker. Once it is even in color from the edges to the center, it's time to flip. If the underside is getting too browned before the pancake is ready to flip, adjust the heat down. Every stove is different, so you'll have to find you perfect "pancake cooking temperature" :)
Oat flour 101:Oat flour is a tried and true favorite around here, and for good reason! It is a one ingredient, whole food, whole grain, gluten free flour. I usually purchase oat flour from my local grocery store and it is easy to find online. I prefer store-bought because of the convenience and consistancy, but you can also grind your own at home! I've done this many times when in a pinch and this is my go-to guide. When making or purchasing oat flour, it is important to check that it's gluten free, if needed. Not all oats are certified gluten free and ones that are will have it clearly printed on the packaging. My favorite oat brands are Bob's Red Mill (all varieties!) and Trader Joe's Rolled Oats.
The power of whole grains!I love these Oat Flour Pancakes for many reasons, but the biggest is how they keep me full for hours! A plate of regular pancakes and my stomach is rumbling just a few hours later, but the whole grain oats pack in extra fiber and protein for a hearty and satisfying breakfast.
Are they gluten free?These pancakes can be gluten free. Check that your oat flour is certified gluten free. If you are making oat flour at home, check that the oats are certified gluten free.
Can they be made vegan?Absolutely! Simply substitute a flax egg for the egg in the recipe.
Leftovers?Leftovers store in the fridge for 1-2 days. Wrap and freeze the oat flour pancakes for up to 3 months of storage! You can reheat from frozen in a toaster oven, microwave, or skillet.
The best pan for pancakes:When it comes to these oat flour pancakes (or any pancakes!) I am team cast iron skillet all the way. These skillets are affordable and heat very evenly for perfectly cooked pancakes.
More breakfast recipes to try!
- Gluten Free Morning Glory Muffins - Also made with oat flour!
- Gluten Free Pumpkin Pancakes
- Spiced Pear Oatmeal
- 30 Minute Sweet Potato Tofu Hash
- Tofu Scramble Breakfast Tacos
- Chocolate Stuffed Banana Nut Breakfast Cookies
Oat Flour Pancakes are fluffy, slightly nutty, naturally gluten free and made with simple ingredients! Made in one bowl and ready in 30 minutes!
- In a large bowl whisk together the almond milk and vinegar. Let it sit for 2-3 minutes until it starts to look curdled (see video for example).
- Add all the remaining ingredients and mix until combined. Let the batter rest for 5 minutes before cooking.
- While resting, heat a cast iron skillet over medium heat for 5 minutes. Once warm, use oil or butter if needed, and drop ¼ size dollops of pancake batter. Gently spread it out the back of a spoon to form 4 inch pancakes.
- Let cook until the edges begin to set and darken in color, about 3-4 minutes. Flip and cook for another 2-3 minutes until the center of the pancake is firm to the touch.
If not dairy-free, you can even swap the milk for buttermilk and omit the vinegar.
To make this recipe vegan, replace the egg with a flax egg.
For the maple, you can substitute any liquid sweetener of choice.
- Serving Size: ¼ recipe
- Calories: 272
- Sugar: 6g
- Sodium: 263mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 47mg
Keywords: gluten free, one bowl, oat flour, cinnamon, vanilla, egg, maple syrup, easy, Winter, Spring, Fall, Summer,