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Home » Gluten Free » Oat Flour Pancakes (Gluten Free)

Oat Flour Pancakes (Gluten Free)

April 16, 2018 By Katie Moseman 2 Comments

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Just like classic buttermilk pancakes, but made with oat flour, these delicious oat flour pancakes will please even the pickiest breakfast eater. Use gluten free oat flour to make them completely gluten free.

Breakfast of oat flour pancakes and orange juice

Oat Flour Pancakes (Gluten Free)

I made sorghum flour pancakes a while back and was so pleased with the result that I decided to try creating a similar recipe with oat flour.

Lo and behold, this turned out to be my oldest daughter’s new favorite pancake recipe!  It’s nice when things work out like that.

Closeup of maple syrup dripping down a stack of oat flour pancakes

As you may know, oats are naturally gluten free, but most oats are transported and packed alongside wheat, which means that they are susceptible to cross-contamination by gluten.  So if you’re gluten free due to celiac disease or gluten intolerance, you have to be careful when you shop.

Always buy oats that are clearly marked “gluten free,” and the same goes for oat flour.  You can find gluten free oat flour here.

Stack of five oat flour pancakes on a plate and napkin with orange juice

This recipe is based on my original recipe for buttermilk pancakes, meaning that it has all the delicious flavor that you would expect from traditional pancakes.  Using oat flour makes the pancakes very soft, fluffy, and tender.

If you like this recipe, be sure to check out all my gluten free recipes!

Breakfast of oat flour pancakes and orange juice
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Oat Flour Pancakes

Just like classic buttermilk pancakes, but made with oat flour, these delicious oat flour pancakes will please even the pickiest breakfast eater. Use gluten free oat flour to make them completely gluten free.

Course Breakfast, Brunch
Cuisine American, Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 126 kcal
Author Katie Moseman

Ingredients

Dry Mix

  • 1 1/2 cups oat flour 180 grams by weight
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Mix

  • 4 tablespoons salted butter melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup water

Instructions

  1. Preheat a nonstick skillet over medium low heat while you prepare the pancake batter.

  2. In a large mixing bowl, whisk together the dry mix ingredients.  In a second mixing bowl, whisk together the wet ingredients.  Make a well in the center of the dry mix bowl.

  3. Test the skillet by flicking a few drops of water into the center.  If the pan is hot enough, they should immediately sizzle away.

  4. Once the skillet is hot, pour the wet mix into the dry mix and whisk thoroughly.  The batter should be pourable; if it's too thick, whisk in more water 1 tablespoon at a time until it is able to pour at a slow but even rate.

  5. Add batter to the skillet, about 1/4 cup per pancake (a large skillet can cook two pancakes at a time).  Cook until air bubbles form and stay open, and the outer edges are mostly solidified.  Turn, and cook until the center puffs up completely.  Remove to a plate and cover to keep warm.  Repeat with remaining batter.

  6. If the pancakes begin to overbrown before they cook through, the skillet has gotten too hot.  Turn the heat down slightly and continue.

Recipe Notes

Pancake batter is far better when made and cooked fresh.  By the second day, the leavener (baking powder) will have lost its power, and pancakes will be both flatter and harder to turn.

Nutrition Facts
Oat Flour Pancakes
Amount Per Serving
Calories 126 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 165mg7%
Potassium 160mg5%
Carbohydrates 13g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 190IU4%
Calcium 65mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Terri

    January 25, 2022 at 3:56 pm

    My gluten free daughter really loved them. For dairy free/sugar free option I used oat milk in place of buttermilk and Swerve for sugar. Next time I will omit the water as they were too thin and crepe-like. Also I will sift the oat flour to eliminate lumpiness.

    Reply
  2. R Fazzie

    October 5, 2022 at 3:16 pm

    Big thank you for giving the amount of grams of oat flour as opposed to just cups!!

    Reply

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