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 cookies and for muffins, but recently, I’ve been obsessed with oat flour pancakes.
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
Start by whisking the dry ingredients together, then the wet ingredients. Combine the two until a thick batter remains.
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.
Tips to make the best recipe
- 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.
Dietary and flavor variations
The beauty of these pancakes is just how easy they are to customize to your preferences or diet! Here is what we’ve tested:
- Keep them gluten free. Ensure the oat flour you use is certified gluten free. If don’t make my own, I like using Bob’s Red Mill.
- Make them vegan. Replace the eggs with one of these egg substitutes.
- Replace the yogurt. Sour cream, plant based yogurt, and blended cottage cheese work.
- Cut the sugar. Swap out the maple syrup for sugar free maple syrup or sugar free honey.
- 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.
More healthy pancake recipes to try
- Keto pancakes (Award-winning recipe)
- Banana pancakes
- Almond flour pancakes
- Coconut flour pancakes
- Vegan almond flour pancakes
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.
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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.
Notes
Nutrition
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This is a keeper! I put a lid on as you suggested and they were nice and fluffy! My family hates it when I make healthy pancakes because they’re usually stones but this recipe has restored our confidence!!!!! Thanks!
Worked great, usually I need xantham gum to make gf stuff not dry /crumbly. Think the yogurt did the trick.
Can I use vanilla greek yogurt?
I don’t see why not.
This is a fantastic recipe. So easy and the pancakes turn out fluffy. It has become my go-to recipe in the morning. I substituted corn flour for oat flour and found that the pancakes turned out just as good. Thank you so much for posting this
Really good. I thought the batter was a bit thick, so I added a tiny bit of water. When I cooked them they were so thick they didn’t cook in the middle. I did add blueberries to smoosh them a bit in the pan so they would cook in the middle. I cooked on low, medium was too high. This is a great recipe and Ill definitely make it again!
This is a good pancake. I followed the recipe as written with the addition of small amount of vanilla. We liked it a lot!
Very tasty! They tend to be quite thick and dry, so I added a couple of tablespoons of oil and oat milk plus blueberries and they were great!
We are celiac over here and made these this morning using gluten free oats. They were a huge hit! I know from using oatelour in the past it’s smoother if you let it rest for 10 minutes before cooking so that’s what we did. Medium heat was slightly high for our pancakes too. They were toddler and husband approved though, hubby had three and 2-year old had 2! Huge success thank you and we love the nutrition of oats and the high ratio of eggs (for protein and brain-boosting choline).
I made a few changes to this recipe. I added a fourth of a cup of milled flax seed for protein, some raisins, and cut the maple syrup back to one tablespoon. These turned out fluffy and delicious with just a hint of sweetness. Thank you for posting your fabulous recipes.
This works real well with amaranth flower, also. You have developed a really good base recipe that can be used with many different flours. I love it.
Works well with sorgham flour, also.
Very tasty pancakes. Thanks for posting. Can you reheat in a toaster?