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Home » Recipes » Breakfast

Healthy Oatmeal Pancakes

Published: Nov 1, 2019 · Modified: Nov 14, 2020 by Marisa Moore·

17.8K shares
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Flourless Oatmeal Pancakes

These healthy oatmeal pancakes are made with whole grain oats for a hearty, and delicious gluten-free breakfast. These oat flour pancakes don’t have any regular flour and take just 15 minutes to make from start to finish!

Oat Flour Pancakes with Syrup pouring

Pancakes are made for slow Sunday mornings. And these easy oat flour pancakes are a delicious way to switch up your oatmeal routine.

The key ingredient is oats. You can make these using whole oats and flour. But, using oat flour works surprisingly well as the base in this recipe.

Ingredients

Oats or oat flour
Eggs
Milk or plant milk
Baking powder
Cinnamon
Vanilla extract
Butter
Maple syrup and other toppings

If you want to make vegan oat pancakes, you’ll need to substitute ground flax or chia for the egg and swap in plant-based milk.

Oats in a measuring cup with oat flour in background

Tips for making homemade oat flour

Though you can buy oat flour at most supermarkets these days, I prefer to make my own. It’s cheaper and I always have oats in the pantry.

To make oat flour, start with a clean, dry blender. Add old fashioned (or traditional) oats and blend for a few seconds until the oats turn into a powdery flour as shown in the photo above.

NOTE: The oat flour yield will depend on how long you blend the oats and whether you get a coarse or fine grind. I generally get about ¾ cup oat flour per cup rolled oats.

How to make oat flour pancakes

To make these no-flour pancakes, you’ll need old fashioned oats, an egg, baking powder, milk, cinnamon, and a little vanilla extract.

oat pancakes ingredients

The recipe comes together quickly. I used cinnamon to add flavor. Some recipes use a little sugar. I didn’t add it but you can feel free to do so if you prefer a sweeter base pancake.

Making Oat Flour Pancakes

The key to making these pancakes light and fluffy is time. Add the milk to the oat flour and let it sit for at least 10 minutes. If you’ll soak the oats longer than that, wait to add the baking powder until right before you’re ready to cook the pancakes.

Making Oat Flour Pancakes Adding Liquid in a bowl

After just 10 minutes, you’ll have a smooth pancake batter.

Buttermilk adds extra flavor and tenderness to the pancakes. But if you don’t have buttermilk, you can use regular milk or your favorite non-dairy milk.

Making Oat Flour Pancakes Soaking Batter in a bowl

This recipe makes about six 4-inch pancakes. I have honestly eaten three at once so see it as a hearty breakfast for two. You can stretch it out with just a couple of pancakes per person though and add breakfast sausage or other side items to complete the meal.

Make this recipe work for you

  • Top your flourless pancakes with whatever you like. I like to add butter, fresh fruit, and syrup or a fresh fruit puree.
  • To make vegan oat pancakes, simply use your favorite plant-based milk. Instead of the egg, add two tablespoons of ground flaxseed.
  • If you’re looking to eat more protein at breakfast, I like this protein oatmeal pancake recipe from Pinch of Yum.

At the holidays, add a few more ingredients to make my gluten-free Gingerbread Oatmeal Pancakes!

Or make these Carrot Cake Oatmeal Pancakes for Easter – or anyday!

Enjoy these other oat flour recipes

Healthier Blueberry Blender Muffins

Skillet Ginger Peach Crisp for Two

Maple Ginger Pear Crumble

Flourless Gingerbread Muffins

Flourless Oatmeal Pancakes

Follow Me on Pinterest!

Oat Flour Pancakes with Syrup pouring and blackberries

Healthy Oat Flour Pancakes

Marisa Moore, RDN
These gluten-free pancakes are made only with whole grain oats for a hearty and delicious breakfast.
4.59 from 24 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Course Breakfast
Cuisine American
Servings 2 (3- 4 inch pancakes)
Calories 313 kcal

Ingredients
  

  • 1 ½ cups old fashioned oats (ground into flour) 
  • 1 egg
  • 1 cup milk
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon or more
  • splash vanilla extract
  • butter for cooking the pancakes

Instructions
 

  • Stir the ground oats with the milk. Let sit 10 minutes to let the mixture thicken.
  • Stir in the remaining ingredients.
  • Heat a griddle or large skillet over medium, until small drops of water sizzle and evaporate within a few seconds. Swirl butter until it melts but doesn't brown.
  • Drop two tablespoons of pancake batter onto the griddle. Cook pancakes – 3 at a time- in the hot pan until small bubbles form on the top. Flip once. The pancakes should be golden brown. Serve with butter, whipped cream and fruit or maple syrup. Enjoy!

Notes

NOTE: These are oat pancakes and will not be like your typical fluffy, white (refined) flour pancakes.
Tips for the best oat flour pancakes:
  • Don’t grind the oat flour too much. When making your own oat flour, it’s easy to make the flour too fine or to take it so far that it starts to get gummy. You’ll only need to blend the oats for a few seconds to get a light, flour-like texture. 
  • Let the oats soak in the milk for at least 10 minutes. This simple step will produce more fluffy pancakes. 
  • Use buttermilk if you have it. Buttermilk adds extra flavor and tenderness to the pancakes. But if you don’t have buttermilk, you can use regular milk or your favorite non-dairy milk. 

Nutrition

Calories: 313kcalCarbohydrates: 48gProtein: 15gFat: 7gSaturated Fat: 2gCholesterol: 88mgSodium: 88mgPotassium: 528mgFiber: 6gSugar: 7gVitamin A: 350IUCalcium: 235mgIron: 3mg
Tried this recipe?Let us know how it was!

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17.8K shares

Filed Under: Blog, Breakfast, Recipes

Reader Interactions

Comments

    4.59 from 24 votes

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    Recipe Rating




  1. amanda

    June 21, 2024 at 10:37 am

    I have already bought preground oat flour. How much should I use?

    Reply
  2. Ingrid

    March 30, 2024 at 10:38 am

    Delicious!

    Reply
  3. Sally

    January 28, 2024 at 12:22 pm

    5 stars
    I enjoyed these. I took hints from others and added more cinnamon and a pinch of salt. I also made them in the blender, worked great 🙂

    Reply
  4. Jennifer

    January 25, 2024 at 9:55 am

    You don’t have to make the oatmeal into flour. They cook up great and taste great as is. Now if you are looking for a pancake consistency, grind them.

    Reply
  5. Sandy

    September 24, 2023 at 5:23 pm

    I made these for breakfast for the two of us. I cook from scratch daily and am retired. I used my VitaMix blender to drop from top 1/4 cup at a time the old fashioned oatmeal. In a 4 cup glass measuring cup, I added 1/2 c pecan flour, 1 beaten egg, much more cinnamon and 1 1/2 c. Oatmeal creamer in place of milk. Let it sit after all mixed for 20 min. Added vanilla paste and 1.5 T sugar. Then, realized it needed more liquid to make pancakes. I added 1/2 c. 2% milk and 2 T. buttermilk pancake mix. It was Perfect with lots of flavor. Topped with homemade blueberry syrup.

    Reply
  6. Mary

    February 26, 2023 at 9:06 am

    These are great, definitely not typical pancake but a lot healthier. Kids ate them too! I’d add a half tsp of salt to give some flavor and bring out the natural sweetness.

    Reply
  7. Crystal

    January 15, 2023 at 1:25 pm

    5 stars
    These were delicious.
    I did alter the recipe. I added some plain greek yogurt, baking soda, chocolate protein powder and chocolate PB & Me.
    So good and filling

    Reply
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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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