Easy Gluten-Free Oatmeal Pancakes (Oat Flour Pancakes)
Made with just 6 main ingredients, these gluten-free, Easy Oat Flour Pancakes (or Oatmeal pancakes) are satisfying, thick, delicious, and healthy.
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A stack of these oat flour pancakes with a drizzle of maple syrup, a dollop of non-dairy whipped cream, and raspberries or strawberries, are perfect for those Saturdays when you don’t have to be anywhere in the morning.
I used to love to make a stack of these and enjoy them with my daughter on those Saturday mornings when soccer was done for the year. We would watch TV and chat over these tasty pancakes and coffee or hot chocolate.
These Easy Oat Flour Pancakes (AKA Oatmeal Pancakes) are:
- Gluten-free (made with homemade oat flour, these are completely flourless)
- Textured
- Dairy-free
- So Easy to make
- Low sugar (these have no added sugar)
- Are made in a food processor or blender
- Made with 6 main Ingredients (and salt and oil) you probably already have in your kitchen.
- Tasty (with cinnamon and cardamom adding a delicious flavor punch)!
What ingredients are needed to make this easy, gluten-free, dairy-free, pancake recipe?
You will need the following ingredients to make these oat-flour pancakes:
- Rolled oats
- Pure Vanilla extract
- Cinnamon and/or nutmeg and/or cardamom
- Baking powder
- Salt
- Almond milk
- Eggs
- You will also need some oil and/or butter to grease the pan with.
Variations and Adaptations:
Rolled Oats: I ground up certified gluten-free oats in a blender to make the oat flour I used to make these pancakes. Make sure that the oats are rolled oats and not quick oats. Quick oats would not work so well in this recipe as they would get too mushy.
Vanilla Extract: I like to add a hint of vanilla flavor to these pancakes, along with a few other aromatic spices. Pure vanilla extract can be substituted with vanilla bean paste or Trader Joe’s Bourbon Vanilla Extract. Or, it can be also skipped. It is the only optional ingredient on the list.
Spices: I sometimes make these oat flour pancakes with some cinnamon, nutmeg, cardamom, powdered ginger, and a pinch of cloves. But, the most frequent way I make these is with cinnamon, cardamom, and nutmeg.
Baking powder: This is a crucial ingredient as this, along with the eggs, makes these pancakes rise and have a fluffy texture.
Almond Milk: As I am lactose intolerant, I used almond milk. However, you could use any other nut milk of your choice. You could even make these with some homemade pistachio milk and spinach to give them a bit of a natural green hue.
Eggs: I always use eggs to make these. I have not tried this recipe using flax eggs or any egg substitute so could not honestly say what these would taste and look like if made with a substitute to eggs.
A Few Tips
These fluffy oatmeal pancakes are completely free of all wheat flour. Instead, I used homemade oat flour to make these.
In order to make the oat flour, I ground up the rolled oats in my blender. A food processor would do the job too.
Now, these are made with oats, so they have texture and a high fiber content.
If you are looking for a light and fluffy pancake, these do not fit that mold. They are, however, satisfying, healthy pancakes.
You can also use store-bought oat flour – approximately 1.75 cups of oat flour = 1 cup of rolled oats.
But, that oat flour on your store shelf tends to be a bit pricier than a container of regular rolled oats that you can simply grind up, and voilà, have your own oat flour to make these pancakes and use in so many other recipes.
However, if you do use store-bought oat flour, you might have to add less milk, so the batter is thick. You want your batter to be almost like a thick cake batter consistency.
I used a bit of salt but did not place it on the ingredient list.
Are these Oat Flour Pancakes healthy?
One of these Easy Oat Flour Pancakes contains a little over 200 calories and around 5g of fiber. Making these a great way to start off a busy day with.
These pancakes are dairy-free as they do not contain any milk or yogurt. So, if you are lactose intolerant like me, these pancakes are a dairy-free delight!
How long can you store these pancakes?
You can make these flourless oatmeal pancakes ahead and store them in an airtight container in your fridge for about 5 days. I usually double this recipe, make a large batch on Saturday, and save the rest to enjoy during the week.
What about freezing these?
You could also freeze these pancakes, with wax paper in between each, and placed in an airtight container, in your freezer. Frozen, they should be good for 2-3 weeks. Just thaw them out by placing them on the kitchen counter until they reach room temperature. Or, if you are in a hurry, leave them out overnight to thaw out, or heat them in a toaster oven or defrost them in a microwave under the defrost setting.
Then enjoy them with a drizzle of maple syrup, strawberries, blackberries, and a generous serving of Greek yogurt or non-dairy whipped topping.
I ADORE Oats…
Rolled or Steel Cut, baked or boiled…
To me, they are pretty marvelous! And they make me feel marvelous! By the way, oats carry a bunch of health benefits, if you would like to read more about the health benefits of oats, check out this article.
Recently, even my daughter has started to lean toward oats instead of other breakfast choices – and as a parent, it sure warms my heart!
She is FINALLY choosing what I have been eating instead of turning up her nose and protesting its existence!
Did I tell you, I adore oats?
Mostly, I have them in a bowl…
Sometimes, in these Chocolate Pretzel bars
And… recently – in PANCAKES!!!
How to make these easy flourless, oat pancake recipe:
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then spoon them into a medium bowl.
- Add in the rest of the dry ingredients, the baking powder, salt, cinnamon, and nutmeg. Then, mix with a spoon. Then add in the wet ingredients, the milk, and eggs and mix till well incorporated.
- Set mixture aside for 8-10 minutes to thicken up.
- While waiting, place a skillet over medium heat and let it warm up.
- When the pancake mixture is thickened, grease a non-stick pan with vegan butter or coconut oil and ladle 2-3 tablespoonfuls of mix onto pan, and cook 2-3 minutes on each side, till golden brown and that golden ring forms around the circumference of the pancake.
- Keep an eye on the heat, you might need to reduce the stove to medium-low heat.
- Serve these easy oatmeal pancakes with whipped cream, golden syrup or maple syrup or jam, and fresh fruit, and enjoy!
To jazz these pancakes up, you can add in chocolate chips or blueberries to the pancake batter.
The same ingredients that make up my morning oat bowls, went into these Easy Oat Flour Pancakes, only in slightly different quantities.
Unfortunately, the number of ingredients I used resulted in only 3 grain-free oatmeal pancakes, and, for some reason, basic math fractions were forgotten about when it came to dividing these rounds of deliciousness between the two of us!
You would think two people who are pretty good with their math skills would be able to figure out that each of our plates should have 1.5 – right?
But, before I could take a picture of a forkful, two of these pancakes were on my daughter’s plate – leaving me with one.
Whaaaaaaatttttt????
After an intense round of dueling forks, where pieces of these pancakes were flicked to the floor …and, subsequently, into my dog’s belly, we finally called a truce and settled on finishing these in peace – while shooting each other the stink eye!
Now…
It’s your turn to play dueling forks with someone – over a set of these marvelous oat pancakes!
I used whipped cream, golden syrup, and raspberries to top mine – these pancakes have no sugar in them – so please feel free to add 2 tablespoons if you feel the need for sweeter pancakes, but, with syrup, you really won’t miss the sugar at all.
Love pancakes? Then check out these :
But, if starting the day flipping pancakes isn’t for you, then check out this eggless French toast, this oat pudding, and this Baked Pumpkin Oatmeal Pancake.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Easy Gluten-Free Oatmeal Pancakes (Oat Flour Pancakes)
Print Pin RateIngredients
- 2 1/2 cups rolled oats
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups almond milk you want the batter to be thick, almost like a thick cake batter
- 2 eggs
Instructions
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then spoon them into a bowl.
- Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
- While waiting, place a pan over a low-medium flame and let it warm.
- When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan, and cook 2-3 minutes on each side, till golden and that golden ring forms around the circumference of the pancake.
- Serve pancakes with whipped cream, golden syrup or maple syrup or jam, and raspberries and enjoy!
It took me 45 minutes to finish this dish your way.
Really great results. My whole family loves it.
they asked me to do more next time,
thank you
Amazing!
The pancakes I made look nothing like the ones in the picture. Mine are all flat and gross looking
I loved these pancakes. They are quick and easy to make. The only thing that i would change is the thickness of the batter. It is quite thin.
I was excited to try these but they didn’t turn out. The batter did not thicken up after 10 or even 15 minutes. I coked them anyway and they were flat…as a pancake. Nothing like the pictures. Texture was thick and chewy, flavor was good. Maybe my blender didn’t blend well enough?
So sorry to hear this Linda – I’ve made these pancakes many many times and never had an issue. Maybe the blender – maybe the oats? Maybe the baking powder was expired?
Very yummy and simple. These are healthier and more flavorful than regular pancakes.
We love pancakes and have enjoyed your pumpkin, blueberry, and plain ones, but this one became our new favorite! Thank you for the great new recipes. Your website has become our go to recipe box!
I was really excited to try these because I’m gluten free and I also never liked just white flour. They were great! Very fluffy which is usually lacking in ‘alternative’ pancakes. Man they are filling! Don’t make them just for yourself . I was wondering if you think I can freeze extra batter?..
I like to have pancake for the late breakfast, I haven’t tried oalmeal before, this recipe sounds interesting. Thanks for sharing
The recipe is simple, but your article is interesting. I like pancake but haven’t tried oatmeal before, I saved the recipe and make it for my brunch sometime. Thanks for the post.