Oat Flour Pancakes (Dairy-Free)
These Oat Flour Pancakes are healthy pancakes perfect to start the day with fiber and protein and feel full for hours.
Plus, this recipe is easy to whip in less than 20 minutes for a quick and easy breakfast.
What Is Oat Flour?
Oat flour is a simple flour made from one ingredient: old-fashioned rolled oats.
To make it, place about 3 cups of rolled oats in a high-speed blender and blend on high speed for about 1 minute or until a fine flour forms.
Store your oat flour in a sealed container in the fridge for up to 6 months or in the pantry for 3 months.
How To Make Oat Flour Pancakes
It’s so easy to make oat flour pancakes that you can make these pancakes every morning!
All you need to whip a batch of these healthy oat pancakes are:
- Oat flour – see the first paragraph on how to make a batch of oat flour. Feel free to use gluten-free certified oats if you have a gluten intolerance.
- Eggs – the recipe works with flax eggs but the texture is dense and the pancakes much more difficult to flip
- Almond milk or any dairy-free milk you love like oat milk or coconut milk
- Apple cider vinegar or lemon juice – this makes ultra fluffy pancakes!
- Coconut oil
- Baking powder
- Vanilla extract
- Granulated Sweetener you like – erythritol is my preferred choice
Making The Pancake Batter
In a large bowl, whisk egg, milk, vanilla extract, and melted coconut oil. Then combine the dry ingredient with the wet ingredients.
Fold in oat flour, baking powder, and sweetener you like. Whisk until the batter is consistent.
Set aside 10 minutes at room temperature to give time to the fiber in the flour to soak up the liquid and thicken up.
Cooking The Pancakes
Warm a pancake griddle over medium heat and lightly grease the surface with coconut oil or butter.
Scoop 2 tablespoons of batter per pancake, not more or the pancakes are difficult to flip.
Cook the pancakes for 2-3 minutes on low-medium heat until the sides start to turn golden brown.
Flip and cook for an extra 1 minute on the other side until lightly brown.
Cool down on a cooling rack while cooking the remaining batter.
Serve these oat flour pancakes with your favorite classic pancake toppings like:
- Fresh berries or fruits
- Maple syrup – sugar-free if needed or use my sugar-free maple syrup recipe.
- Homemade caramel sauce
- Whipped cream
If you have some food allergies, use one of the swaps below:
- Egg-free Oat Pancakes – you can replace the two eggs in this recipe with 6 tablespoons of mashed bananas or sweet potato puree or applesauce. The last option is to make a flax egg. Stir 6 tablespoons of lukewarm water with 2 tablespoons of flaxseed meal. Set aside 10 minutes until the texture resembles an egg.
- Gluten-Free – check that the oat brand you buy is certified gluten-free or use all-purpose gluten-free flour instead of oat flour.
- Coconut-Free – swap coconut oil for olive oil or melted butter
These oat pancakes can be stored very well in an airtight container or zip-lock bags in the fridge for up to 3 days.
Rewarm pancakes in the air fryer or in a hot pancake skillet.
You can also freeze pancakes in zip-lock bags and thaw them the day before in the fridge or at room temperature on a plate for 3 hours.
Frequently Asked Questions
Can I Eat Oat Pancakes On A Low-Carb Diet?
It depends on your daily carbs allowance. One of these fluffy oat flour pancakes contains only 11 grams of net carbs each which is 17 grams less than a regular pancake!
So if your daily carbs allowance is 50 grams, then you can easily have 3 oat pancakes for breakfast which will keep you full for a few hours.
Then, you still have 27 grams of carbs available for your lunch and dinner. Of course, adapt your serving to your daily macros target!
Is Oat Flour Low-Carb?
Oat flour is a moderate-carb flour with 57 grams of net carbs per 100 grams.
100 grams of oat flour contain 67 grams of carbs and 10 grams of fiber, so 57 grams of net carbs.
In comparison, 100 grams of all-purpose white flour contain 76 grams of carbs and only 2.7 grams of fiber so 73.3g of net carbs.
Oat flour is not as low-carb as almond flour (10.6 grams of net carb per 100 grams) or coconut flour (21 grams of net carbs per 100 grams).
But, oat flour is a very healthy flour that you should integrate into a low-carb diet because it’s satisfying and keeps you full for longer meaning you eat less often and less of your food.
That’s why oat is often recommended as a breakfast food in many weight-loss plans.
More Healthy Pancake Recipes
Below I listed some more healthy gluten-free pancake recipes for you to try.
Have you made these oat flour pancakes? Share a review or feedback below to let me know how it went!
Oat Flour Pancakes
Want My Kitchen Equipment?
- 1 ¼ cup Oat Flour
- 2 teaspoon Baking Powder
- 2 tablespoons Granulated Sweetener of Choice Erythritol or sugar
- 2 Large Eggs at room temperature
- 1 teaspoon Apple Cider Vinegar or lemon juice
- ⅓ cup Unsweetened Vanilla Almond Milk at room temperature
- 2 tablespoons Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- Liquid Sweetener of Choice maple syrup, coconut nectar, or sugar-free maple syrup
- Unsalted Butter
- Natural Peanut Butter
- In a medium mixing bowl, whisk together the dry ingredients: oat flour, baking soda, and erythritol.
- Whisk in unsweetened almond milk, apple cider vinegar, melted coconut oil, eggs, and vanilla until combined. Make sure your ingredients are not too cold, or they will solidify the coconut oil. We recommend keeping eggs and milk at room temperature for this to happen or use any other vegetable oil you like.
- Heat a large non-stick pancake pan or griddle over medium-high heat.
- Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.
- Ladle 1/4 cup batter onto the griddle for each pancake.
- Flip the pancakes over when the sides are set, about 2 minutes.
- Keep cooking on the other side until golden brown.
- Serve with butter and sugar-free flavored maple syrup.
- Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. Can be frozen in an airtight zip-lock bag and defrosted in the toaster before serving.
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Category:Crepes & Pancakes
Ingredients:Almond MilkCoconut OilEggOat FlourOatsVanilla
Cooking Method:One Bowl
Preparation:Under 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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This recipe looks great. I was wondering if ai can swap the remaining 1/4 cup oat flour with unflavoured brown rice protein powder to make them more protein packed?
Would it change the texture? Any other suggestions?
Thank you 🙂
I am not sure how it will come out, protein powder tends to firm up pancake batter, they may come out heavier
Your list of ingredients shows: Apple cider vinegar or lemon juice – this makes ultra fluffy pancakes!
I do not see either of these listed in the recipe. I would like to know how much to add for ultra fluffy pancakes.
Sorry for that, I updated the recipe for you