Oat Flour Pancakes

I love quick and easy breakfast recipes. My Sheet Pan Pancakes, Mini Pancakes, Lemon Pancakes, Cinnamon Rolls with Heavy Cream and Brioche French Toast Casserole are a few recipes that I absolutely adore. These gluten free oat flour pancakes are another recipe I know you will love just as much as I do. 

• You love pancakes: Although these oat pancakes are naturally gluten free, you’d never know given how wonderfully light, fluffy and tender they are. In fact, they may even be more delicious than old fashioned pancakes. 
• Easy to make: These pancakes made with oat flour are so quick and easy to make. All you need to make them is a mixing bowl, a whisk and a measuring cup. 
• Perfect for breakfast and snacking. These fluffy oat pancakes cook quickly and freeze perfectly, making them an excellent choice for a fun and delicious breakfast or snack.

Dry Ingredients: Gather oat flour, sugar, baking powder, baking soda and salt. 

Wet Ingredients: Gather melted butter, eggs, lemon juice and milk.

Here are my recommended substitutions to make these easy lemon pancakes if you need them.

• Oat flour: If you can’t have oats and you still need these easy pancakes to be gluten free, use a good 1-1 gluten free flour. Replace the amount of flour based on weight rather (240 g) than cups. 
• Baking Powder and Baking Soda: Using both creates light and fluffy pancakes. 
• Granulated Sugar: This gluten free pancake recipe calls for granulated sugar, but maple sugar would also work well to make these pancakes refined sugar free as well. 
• Eggs: This recipe has not been tested without eggs. 
• Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter for this oat flour pancake recipe. 
• Lemon Juice: Lemon juice is mainly used to curdle the milk to help create a light and fluffy texture in the pancakes. If you would like to omit the lemon juice, replace the milk and the lemon juice with 1 ½ cups (355 ml) buttermilk. 
• Milk: Use any milk you like. Plant based milk also works well in this recipe.

Variations

Oat Flour Banana Pancakes: Mash 1 small and very ripe banana. Mix the mashed banana into the wet ingredients and prepare the rest of the oat flour pancake recipe as written.

Mini Oat Flour Pancakes: Prepare the oat pancakes as written in the recipe. Use a tablespoon (15 ml)  to drop the batter onto the hot pan or griddle.

Mix-ins: Add any fruit such as strawberries, raspberries, blueberries or blackberries into the pancake batter. Add chopped nuts or even chocolate chips into the oat flour batter.

1. In a mixing bowl, whisk the oat flour, sugar, baking powder, baking soda and salt together until well combined.
2. In another bowl, whisk the eggs until smooth. Whisk in the melted butter, lemon juice and milk together until smooth and well combined. 
3. Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. If you want to add mixins like mini chocolate chips, do so now. Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes.

4. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the fluffy oat pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3 - 4  minutes. Flip the pancakes and cook for an additional 2 -3 minutes.

Serve the oat pancakes with any toppings you like, such as fresh berries, whipped cream, powdered sugar and/or maple syrup. They would be especially delicious served with Strawberry Glaze.

Store leftover pancakes: Place the pancakes in an airtight container for up to 1 week in the fridge. Although, these pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.

Freeze the pancakes: Make sure the pancakes are completely cooled to room temperature. Lay them in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months. 

Thaw the pancakes: The easiest and fastest way to thaw the  pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 45 - 60 seconds, flipping them halfway through the reheating time.

Other Oat Recipes to Try

• Oat Flour Cookies

If you try this Oat Flour Pancakes recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!