• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
    • Speaking
      • Worksite Wellness
    • Spokesperson
    • Writing
    • Consulting
      • Business
      • Consumer
    • Students and Interns
    • Disclosures
  • Media
    • Recent Media
    • Media Archives
  • Blog
    • Monday Morsels
    • All Recipes
    • Appetizer Recipes
    • Beverage Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Entrees
    • Sandwiches
  • Books
  • Contact
You are here: Home / Recipes / Breakfast / Healthy Oatmeal Pancakes

Healthy Oatmeal Pancakes

November 1, 2019 by Marisa Moore

9.6K shares
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
Print Recipe
4.53 from 21 votes

Healthy Oat Flour Pancakes

These gluten-free pancakes are made only with whole grain oats for a hearty and delicious breakfast.
Prep Time10 mins
Cook Time5 mins
Course: Breakfast
Cuisine: American
Keyword: oat flour recipes, oatmeal pancakes
Servings: 2 (3- 4 inch pancakes)
Calories: 313kcal
Author: Marisa Moore

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: 313kcal | Carbohydrates: 48g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 88mg | Potassium: 528mg | Fiber: 6g | Sugar: 7g | Vitamin A: 350IU | Calcium: 235mg | Iron: 3mg

9.6K shares

Filed Under: Blog, Breakfast, Recipes

Reader Interactions

Comments

  1. Rick Jonie

    November 04, 2019 at 10:51 pm

    5 stars
    I can’t wait to try this recipe out, but I do have one question. Do you think it would ruin the taste if I included some workout supplements into the mix? I trust your opinion which is why i’m asking you.

    Reply
    • Marisa

      November 13, 2019 at 12:25 pm

      Hi Rick. I haven’t tested it so I don’t know. You could maybe try 2 scoops per batch. I wouldn’t do more than 1/4 cup at a time without other changes. Let us know if you try it.

      Reply
  2. Andrea

    March 21, 2020 at 5:23 am

    I’m making them right now. I Noticed the proportions makes the batter much thicker than what I’m used to, But I think this is a good thing because many of the recipes are very runny and I have add extra flour to get the right consistency. But they’re coming out too thick and almost hard. I need to add more buttermilk. Could the problem be that I used an oatflour I bought already ground? Maybe it’s too fine.

    Reply
    • Marisa

      March 21, 2020 at 12:25 pm

      Hi Andrea, THanks for the question. This batter is a bit thicker especially the longer it sits but I haven’t experienced what you describe.

      Regarding packaged oat flour… it is possible as the measures can be thrown off with a finer flour. Were you able to add a bit more milk to get the right consistency?

      Reply
  3. Jasmin Turner

    June 13, 2020 at 5:06 am

    I made these and they were great, but I ended up with 12 pancakes no idea how I managed it, but hoping the calorie count was the same!

    Reply
  4. Libby

    June 14, 2020 at 1:51 pm

    5 stars
    These were perfect for Sunday morning! And thanks for the courage to make them in my cast iron! Crispy edges and all- they were delicious!

    Reply
    • Marisa

      June 14, 2020 at 4:42 pm

      So glad you enjoyed them! And that this recipe pushed you to pull out the cast iron. Makes a huge difference!

      Reply
  5. Erin

    June 24, 2020 at 9:58 pm

    5 stars
    Thanks so much for the tip about letting the oat flour have time to soak up the milk. I’ve never been happy with the texture of oatmeal pancakes until now. So pleased!!!

    Reply
  6. Tina

    June 29, 2020 at 8:06 pm

    5 stars
    This was awesome- is awesome. I used it to make waffles and it was, must I say it again, awesome. I think it made around 6 mini waffles.

    Reply
    • Ashley

      May 26, 2021 at 7:38 am

      5 stars
      I’ll have use this for waffles, great idea!! Were the waffles crispy?

      Reply
  7. anna

    July 06, 2020 at 2:51 am

    5 stars
    amazing ! tastes great and filling.

    Reply
  8. Sarah

    July 10, 2020 at 10:43 am

    5 stars
    Can the batter be frozen? Or can the pancakes be frozen? I made too much batter and I don’t want it to go to waste!
    Love the recipe 🙂

    Reply
    • Marisa

      July 10, 2020 at 11:19 am

      I would cook then freeze the pancakes! Be sure to let them cool completely before freezing and for good measure you can even add parchment or wax paper in between to keep them from sticking together.

      Reply
  9. Cynthia

    July 11, 2020 at 4:12 pm

    Made these today. I needed extra buttermilk to have the batter thin enough and I added about a teaspoon of the Splenda sugar blend to sweeten the batter a bit. I sprinkled blueberries in on the pancakes when I flipped them and served them with a little maple syrup. They tested great! I really like the cinnamon in the batter. Yummy!

    Reply
    • Marisa

      July 11, 2020 at 4:30 pm

      So glad you enjoyed the recipe! And thanks for the reminder. I need to add a note because buttermilk viscosity varies a lot and may affect the consistency for sure.

      Reply
      • Isha

        July 31, 2020 at 2:46 pm

        5 stars
        Sooo delicious!!! Topped mine with some fruit and maple syrup- it also made the perfect quantity!

        Reply
        • Marisa

          July 31, 2020 at 8:56 pm

          So glad you enjoyed them, Isha! They are easier than regular pancakes to me and I just love that I’m getting oats in pancake form!

          Reply
  10. Isha

    July 31, 2020 at 2:45 pm

    Just made these pancakes and they were so delicious- love this recipe!!

    Reply
  11. Caro-Lee

    August 09, 2020 at 4:23 pm

    5 stars
    I love this recipe! I tried it this morning and it worked so well with bacon and eggs. Later today, we had the leftovers with a little bit of peanut butter and honey. I love that I’m eating oats in a different form and enjoying pancakes (because I LOVE pancakes) in a healthy way. Thanks Marisa!

    Reply
    • Marisa

      August 09, 2020 at 4:28 pm

      So happy to hear it! And I love the leftovers with the PB & Honey. I’m definitely doing that next time!

      Reply
  12. Christa DeVo

    September 30, 2020 at 10:35 am

    5 stars
    Great recipe! I used it to make waffles. I added pumpkin spice and olive oil to the mix! Turned out great. Thanks!

    Reply
  13. Fabi

    October 04, 2020 at 12:02 am

    How many pancakes does this make/how many pancakes is 1 serving? Is 313 calories for both servings or just 1?

    Reply
    • Marisa

      October 10, 2020 at 10:22 am

      The calorie count is per serving. I set that at 2 servings for the recipe. I typically get about 6 small pancakes total from the recipe. You can make your pancakes larger – so the number depends upon how you dole out the batter.

      Reply
  14. Steph

    October 24, 2020 at 7:11 am

    I love this recipe! Unfortunately today I didn’t have milk so I used water, thinking it would work. Sadly it didn’t. Plain pieces of oatmeal flour is what I ended up with. 🙁

    Reply
  15. Traci

    November 11, 2020 at 6:10 pm

    Does this taste very similar to a regular pancake? Have a very picky toddler and I’m hoping he’ll make the switch! Trying to get us both eating more healthy:)

    Reply
    • Marisa

      November 12, 2020 at 8:31 am

      Hi Traci! While the shape may entice him to try, these are not as fluffy as a regular pancake. They definitely taste like oats not regular flour 🙂 But if he likes plain cheerios… maybe he’ll also like these?

      Reply
  16. Tim

    January 10, 2021 at 8:54 am

    I too found this batter to be very thick and did not brown up like the picture. Taste was ok. Better than using buckwheat.

    Reply
  17. Aidan

    January 21, 2021 at 12:30 pm

    4 stars
    These were pretty good, but haven’t solved the issue of oat flour pancakes being too dense. Maybe it comes with the territory of oat flour. After letting the oats and milk sit for 10 minutes, the batter was very thick. I had to mix in 1/2 cup of water at the end for easier pouring. I also added a pinch of salt to the batter too.

    Reply
  18. Sarah

    January 21, 2021 at 7:39 pm

    These are the only pancakes I make now. I usually add chia seeds for extra protein, sometimes also flax. I also usually add cooked apples. I have added peanut butter and chocolate chips too, which both turned out well. You can also make them with plain yogurt if you don’t have milk. Or any milk alternative. I think the recipe is super versatile (obviously) and healthier than your standard pancakes. And oat flour is so easy to make and cheaper than other flour alternatives, so another plus.
    I make these every week!

    Reply
  19. STANLEY CARTER

    February 14, 2021 at 4:40 pm

    5 stars
    Turned out great! I added 1/2 tsp of salt and 1/4 cup maple syrup, cinnamon and nutmeg and a little coconut oil! dropped blueberries in the batter on the skillet, Thank you for the recipe! I have to stay away from wheat and got a huge bag of oat flour! Turned out amazing!

    Reply
  20. Vanezza

    February 16, 2021 at 11:45 am

    5 stars
    I’m loving it! It’s better tasting than the Bob’s Mill whole wheat flour. I recently searched that whole wheat is FAT. I substituted the egg for 2 tbsp of flax seed meal and it’s so yummy in the tummy! Thank you so very for the recipe.

    Reply
  21. Marisa

    February 16, 2021 at 4:10 pm

    Glad you enjoyed the recipe, Vanezza! Though just for clarity, whole wheat flour doesn’t contain a significant amount of fat.

    Reply
  22. Katie

    March 01, 2021 at 10:12 am

    1 star
    I tired these out and they turned out super dense. Not sure if I did something wrong or what. Not fluffy pancakes.

    Reply
  23. deb

    March 29, 2021 at 7:37 pm

    4 stars
    Surprisingly tasty and light! The later cakes were the lightest, which makes me think that letting them sit again after adding the egg, etc. might be a good idea? Thank you so much for this!

    Reply
  24. Jamie

    April 01, 2021 at 9:58 am

    Excellent recipe!!

    Reply
  25. Irma

    April 01, 2021 at 10:42 am

    5 stars
    This is a great healthy pancakes base recipe! I cut a little on the cinnamon and added ginger powder, and they came out delicious! I have to point out that, as other people, the mix came out too thick after the 10 min wait, but I added a little more milk and voila! I cannot wait to tweak it a little adding fruits and other healthy ingredients to the mix! Thank you for sharing!!!

    Reply
  26. Ashley George

    April 10, 2021 at 12:49 pm

    5 stars
    I have made these twice already! These pancakes are delicious, easy, and guilt free. Thank you so much for sharing this recipe!

    Reply
  27. Eve

    June 17, 2021 at 3:53 pm

    Hi, I haven’t tried this yet but I am going to tomorrow. Can you convert the measurements to ml and grams please? And also, is 313 calories per pancake? Even if they are made smaller? Please and thanks

    Reply
    • Marisa

      June 25, 2021 at 7:59 am

      Hi. The metric conversions are 120 grams oats and 236 ml milk.

      Reply
  28. Bridget

    July 06, 2021 at 6:45 pm

    1 star
    Texture was not good and had no taste.

    Reply
    • Marisa

      July 07, 2021 at 9:01 am

      Sorry to hear these didn’t work for you, Bridget.

      Reply
  29. donna friedman

    July 29, 2021 at 9:29 am

    YUMMMM. Made these into waffles and LOVED them

    Reply
  30. Joanna

    February 21, 2022 at 1:04 pm

    5 stars
    Excellent. Slight changes: I used store bought oat flour 1 cup and half a cup of plain white flour. I used whole milk and a flax egg. I added a pinch of salt and tripled the amount of baking powder (they were fluffy) and I added a tablespoon of coconut sugar to the batter too. Served with butter and maple syrup and they were very much as delicious and almost as fluffy as regular pancakes.

    Reply
  31. 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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

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!
Read More >

Popular Now!

Healthy-ish Pear Oatmeal Muffins

Moon Milk

Fresh Peach & Pecan Baked Oatmeal

Peanut Butter Banana Breakfast Cookies

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Food and Nutrition Consultant | Speaker | Writer | Spokesperson

Copyright 2019 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy