Easy Blender Oat Flour Pancakes (No Protein Powder)

Oatmeal flour pancakes stacked on a white plate with fruit on top.

Easy Blender Oat Flour Pancakes (No Protein Powder)

These fluffy oat flour pancakes blend together in seconds and are naturally gluten free, higher in protein, and perfect for weekend breakfasts or meal prep. They freeze beautifully and reheat in the toaster or air fryer for quick, nourishing mornings without extra fuss.

Course Breakfast

Cuisine American

Keyword gluten free oat flour pancakes, oat flour pancakes, pancakes with oat flour

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 405kcal

Author Samantha Rowland

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.

Notes

Top tips

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