These soft & fluffy oat flour pancakes are just like the old-fashioned style pancakes, but with a bonus health benefit from the raw oats. Easy to make and so darn good!
I have to confess that I never ate pancakes growing up. Being from Quebec, my mom would prepare thin French style crepes or galettes de sarrasin on special mornings. With a big serving of local maple syrup, of course.
Considering the fact that my pancakes experience is relatively new-ish, its sounds a little crazy to share a personal pancake recipe on my blog, isn’t it?
Well, I married a pancake lover, so I learned to enjoy them a lot and fast. All the things we do for love. Giving up on the thin fancy crepes to jump on a big stack of thick sweet pancakes.
And this pancake recipe is now my very most favorite one! We usually would buy a healthy version of a pre-packaged pancake mix, but we stopped doing so a little while ago to experiment making our own ones from scratch.
This pancake recipe will, I hope so, convince you to do the same! They are super easy to make, don’t require much time to prepare (not more than using a premix!) and use mostly common pantry ingredients. And you will crave about their pillowy texture, I promise!
Why use oat flour when making pancakes from scratch
- Using oat flour when making vegan pancakes is not only a great healthy option, but also helps to achieve a nice texture. The natural thickening and binding abilities from the raw oats allows you to skip on using eggs!
- Using raw oats also makes it a gluten-free pancake recipe. Simply make sure to use a oat flour or raw oats (if making your own flour) that is certified gluten-free, if necessary.
- Raw oats are also fairly inexpensive. You will save a bunch skipping on the premix and make them from scratch.
- It is so convenient! Raw oats are usually a staple in most households, so you can simply grind your own flour and make pancakes any time with not much planning.
What you will need when making these oat flour pancakes
To prepare these healthy and homemade pancakes, you will only need a few simple ingredients. And I bet you already have everything in your house!
- Oat flour. It is easy to find at the store (I love the oat flour from Arrowhead Mills). If you don’t have any, you can also make your own easily! Simply grind raw old fashioned oats in either a food processor or a blender until you reach a super fine texture, just like flour. Check out this guide from Love and Lemons that will help you prepare your own oat flour.
- Baking powder. There is a relatively large amount of baking powder used when making these pancakes. This helps getting a thick, but light and fluffy texture. Choosing a aluminium-free baking powder will make sure there is no unpleasant metallic flavor detected.
- Cinnamon. The cinnamon is optional, but adds a very subtle and nice flavor. If you really love cinnamon, then I suggest you double the amount to get a stronger spiced flavor. You can also substitute for the same amount of pumpkin spice mix.
- Non dairy milk. Try using chocolate cashew milk or strawberry almond milk, so delicious!
- Maple syrup. You can also use agave nectar. Choose a sweetener that’s in a liquid form if possible to keep the right dry vs liquid ratio.
- Vanilla extract. Again, optional, but adds a hint of sweet and complex flavor.
How to make these oat flour pancakes
- Combine the dry ingredients (oat flour, baking powder, salt and cinnamon).
- Then, add the liquid ingredients (non dairy milk, maple syrup and vanilla extract).
- Give it a good whisk, but do not overmix!
- Then warm a non-stick pan. When warmed up, make sure to turn down the heat to medium-low.
- Pour about 1/4 to 1/3 cup of the batter. The batter should spread on a 4-5 inches wide disk. Cook for about 2 minutes, then flip and cook for one more minute.
- Keep going until you used all the batter. Serve with a drizzle of maple syrup, fresh fruits or fruit jam (so good with this cherry marmalade!)
Watch how to make them
Tips when making the pancakes
- The batter tends to thicken quickly after combining the dry and liquid ingredients. This can prevent it from spreading nicely into a disk in the pan. If this happens, you might need to help shape the batter in the pan with the back of a spoon.
If the batter gets really too thick in between cooking batches, then you can also add a splash of water (1-2 tbsp) and whisk again before cooking the next batch.
- I got better results when cooking the pancakes on a lower heat. So, warm up your pan first, then don’t forget to turn it down to medium-low before cooking the pancakes. This will allow the pancakes to cook through before browning too much.
Can I use a different type of flour? I do not recommend doing so. The recipe was tested with oat flour and the texture might vary if using a different type of flour.
Can I prepare them ahead? Yes! You make them ahead, store them in a air-tight container in the fridge for up to 3 days and simply warm them in the microwave when ready to eat. They are perfect for meal prep!
How can I personalize this recipe? You can add different type of spices to the batter, if desired. Also, after pouring the batter in the pan, you can add a few fresh blueberries or raspberries to the pancakes by gently pressing the fruit in the batter before flipping them. Or even chocolate chips!
More oat breakfast recipes
- How to make overnights oats
- Pumpkin and orange overnight oats
- Strawberry and chocolate baked oatmeal
- Barley and oat breakfast bowl
- Pear and cinnamon oat bars
- Chai latte smoothie
- Sweet potato crispy granola
- Matcha oatmeal
I hope you like these pancakes as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how it was.
Oat Flour Pancakes – Super fluffy and easy recipe
- 1 1/2 cups oat flour
- 1 tbsp baking powder choose aluminium free if possible
- 1/4 tsp cinnamon optional
- 1/4 tsp salt
- 3/4 cup non dairy milk + 2 tbsp
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract optional
- Whisk to combine the oat flour, baking powder, cinnamon (if using) and salt.
- Then, add the non dairy milk, maple syrup and vanilla extract (if using). Whisk until the batter is uniform, but do not overmix.
- Warm a large non-stick pan. When warmed up, turn down the heat to medium-low. Using about 1/2 to 1/3 cup, spread the batter in the pan to a disk shape. Cook for about 2 minutes, then flip and cook for another 1 minute. Keep going until you used all the batter.
- Serve with fresh fruits and maple syrup.
- The batter tends to thicken quickly. If this happens, you might need to help the batter spread into a disk in the pan with the back of a spoon. Or, you can also thin out the batter with a splash of water (1-2 tbsp) in between cooking batches if necessary.
- You can prepare the pancakes ahead and store them in a air-tight container in the fridge. Warm them up in a microwave when ready to eat.
- You can either buy the oat flour at the grocery store, or you can also very easily make your own oat flour by grinding old-fashioned raw oats in a food processor or blender into a super fine texture similar to flour.