Easy Oat Flour Pancakes – Gluten Free Recipe
If you’ve been looking for oat flour pancakes that turn out fluffy and tender every time, you’re in the right place. These are naturally gluten free, made with simple pantry ingredients, and such a great option if you want something a little more nourishing than traditional pancakes without a lot of extra work.
As someone who has spent years creating recipes for women who are short on time (and honestly dealing with my own cooking burnout lately), I know that breakfasts like this are usually more of a weekend thing, or something you make ahead when life feels calmer. These oat flour pancakes blend up quickly and freeze beautifully, so you can reheat them in the toaster oven or air fryer on busy weekday mornings when you need something satisfying fast.
I originally created this recipe back when I was working full-time in the gym and wanted a higher-protein pancake that didn’t rely on protein powder. These have around 20 grams of protein per serving, and I loved how satisfied they kept me during long days of coaching and training. It makes them such a great option if you want pancakes that feel like a treat, but still give you lasting energy.
If you love starting your morning with something that feels cozy and nourishing, I think you’ll also enjoy my Overnight Oatmeal with Yogurt for an easy prep-ahead option, Protein Powder Pancakes if you already have a favorite protein on hand, and my Gluten Free Protein Waffles which are great to freeze and reheat when mornings get a little hectic.
Ingredient spotlight
This is a list of just a few key ingredients I thought were worth calling out. Please see the recipe card below for the full ingredient list.
- Oat flour – I usually keep oat flour on hand because I bake with it often, but if you don’t have any, you can easily make your own. Just blend rolled oats in a high-speed blender or food processor until they look like flour. One quick note: rolled oats don’t blend down in a perfect 1:1 ratio, so measure about ¼ cup extra oats for every 1 cup of oat flour needed in the recipe.
- Maple syrup – This lightly sweetens the pancakes and also helps them brown nicely in the skillet. Honey or another liquid sweetener works fine too. If you prefer to leave out the maple syrup entirely, add 2 extra tablespoons of milk to help balance the texture.
- Eggs – The eggs really help give the pancakes structure and the right texture. I haven’t had great success replacing them with flax or chia eggs here, so I recommend sticking with regular eggs for best results.
How to make pancakes with oat flour
In a large bowl, add the milk, maple syrup, yogurt and eggs. Stir until fully combined. Add the oat flour and baking powder. Stir well, but try not to over mix. Let the batter rest for 2-3 minutes.. There should be minimal lumps in the batter (it doesn’t have to be silky smooth). Make a test pancake: Turn the heat down to medium (about 250-275F). Spray the skillet with avocado oil, olive oil or melt a little butter or ghee. Make a test pancake. Use a ¼ cup measuring cup to pour out the batter onto the skillet. Cook until the top starts to bubble and carefully flip with a spatula. Once you have made a test pancake, adjust the batter if needed (too thin, add more oat flour, too thick add water/milk). Use a ¼ cup measuring cup to keep them all the same size. Flip the pancakes once you notice there are bubbles forming on the top of the pancakes and they start to look golden brown on the underside. Cook on the other side 2-3 minutes until firm to the touch. Continue cooking the rest of the pancakes this same way.
Tips for success
- Keep pancakes warm – If you’re making a bigger batch, preheat the oven to 200F and keep finished pancakes covered so they don’t dry out.
- Freezer friendly – Cool completely, freeze in a single layer, then transfer to a freezer bag. Reheat in the toaster oven or air fryer for quick weekday breakfasts.
- Boost the protein – These are naturally higher in protein already, but you can serve them with Greek yogurt, cottage cheese, nut butter, or sprinkle hemp hearts on top for even more staying power.
Easy Blender Oat Flour Pancakes (No Protein Powder)
Ingredients
- 1/2 cup milk - regular or dairy free
- 1 cup greek yogurt - regular or dairy free
- 1/4 cup maple syrup
- 4 large eggs
- 2 cups oat flour
- 2 tsp baking powder
Instructions
- Preheat the skillet over medium to medium high heat (300F).
- If needed, make the oat flour by blending oats in a blender 1-2 minutes.
- Combine the wet ingredients in a large bowl (dairy free milk, yogurt, eggs, maple syrup). Stir well until well combined.1/2 cup milk, 1 cup greek yogurt, 1/4 cup maple syrup, 4 large eggs
- Add the dry ingredients (oat flour and baking powder) to the wet ingredients. Stir well to combine. Let the pancake batter rest 2-3 minutes.2 cups oat flour, 2 tsp baking powder
- If you have the time, make a practice pancake. Turn the heat down on the skillet to medium. Spray the skillet with avocado oil, olive oil, melted butter or melted ghee. Portion out 1/4 cup of batter. Cook 2-3 minutes until the pancake starts to bubble at the top. Carefully flip and cook an additional 2-3 minutes. If needed, add more liquid to thin out the batter or add 1-2 tablespoons additional oat flour or let the batter rest longer to thicken.
- Once you have determined that the batter is the perfect consistency, make the rest of the pancakes. You likely will need to do this in batches. Cook 2-3 minutes until the pancakes start to bubble on top, then flip and cook 2-3 more minutes. Note: you can keep pancakes warm by placing them in a 200F oven in a casserole dish (covered with a lid) or wrapped in foil.
- Add your favorite toppings and enjoy.
Recipe Notes
- Preheat the skillet – This helps the pancakes cook evenly and prevents sticking.
- Let the batter rest 3 minutes -This gives the oats time to hydrate so the pancakes cook through more evenly.
- Use low to medium heat – Oat flour can brown quickly, so lower the heat if the bottoms darken before the centers are cooked.
- Use a large spatula – These pancakes are a little delicate, but flip easily with a wide spatula.
- Test one pancake first – If you’re unsure about batter consistency, cook a small test pancake so you don’t waste ingredients.
- Use certified gluten free oat flour – Oats can be cross-contaminated during processing, so look for packaging labeled gluten free.
Nutrition Information
Mix-ins
- Frozen blueberries (add at the last minute while still frozen so they don’t tint the batter)
- Fresh blueberries, chopped strawberries, chopped banana, raspberries
- Mini chocolate chips
- Chopped nuts (pecans, walnuts, pistachios, almonds)
- Warm spices: cinnamon, nutmeg, pumpkin pie spice
- Dried fruit: raisins, chopped dates, dried cherries, dried cranberries
Topping ideas
- Fresh fruit (berries, sliced bananas, cherries, peaches)
- Maple syrup or honey
- Whipped cream or yogurt
- Chocolate tahini spread
- Cinnamon maple frosting
- Nut butter (cinnamon raisin peanut butter, almond butter, cashew butter, sunflower seed butter, peanut butter)
Common questions
What if the pancake batter is too thick?
Oat flour absorbs liquid as it sits, so the batter will naturally thicken. It should be pourable but hold its shape. If it gets too thick, add 1–2 tablespoons of milk to thin it out.
What if the pancake batter is too thin?
Let the batter rest for 5 minutes to thicken. If it still seems thin, add 1–2 tablespoons of oat flour.
Can I make these without eggs?
I haven’t had success replacing the eggs here. They help hold the pancakes together and add lift. When I tested flax eggs, the pancakes were mushy in the center and very dense.
Can I freeze oat flour pancakes?
Yes. Cool completely, then stack with parchment paper and freeze in a freezer-safe container for up to 1 month. Reheat in the toaster, toaster oven, or air fryer.
Storing leftovers
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Wait to add your toppings until after reheating.
- Reheat in a warm skillet, in the toaster (or toaster oven) or in the microwave.
- Freezer: Freeze with parchment paper between the pancakes in a freezer safe bag or container up to 1 month.
More recipes with oat flour
- Oat Flour Sugar Cookies
- Oat Tortillas
- Pumpkin Cookies (with oat flour)
- Oat Flour Mug Cake
