Welcome to the easiest, healthiest, and most delicious pancake recipe you will ever make. These fluffy Oat Flour Pancakes are made right in your blender in about 30 seconds!
Table of Contents
There’s no need for special gluten-free flour blends. We simply use whole rolled oats to create a naturally gluten-free and dairy-free breakfast that is packed with wholesome goodness.
They are the perfect guilt-free way to start your day, and no one will ever guess the secret is so simple.
A Little Story About This Dish
I used to think that fluffy pancakes required complicated recipes and refined white flour. My search for a healthier alternative that didn’t taste like cardboard led me to the magic of oats.
The moment I realized I could just put whole rolled oats into a blender with a few other simple ingredients to create a perfect batter, everything changed.
These Oat Flour Pancakes are the beautiful result of that discovery. It’s now my go-to for a quick and satisfying breakfast that the whole family loves, and it proves that “healthy” and “delicious” can absolutely go hand-in-hand.
Get Ready to Cook!
Get your blender and skillet ready, because you are less than 10 minutes away from a warm stack of perfect Oat Flour Pancakes.
What to Expect
Time: Under 10 minutes from blending to serving.
Difficulty: The easiest recipe ever! Your blender does all the work.
Before You Begin
The key to making these truly gluten-free is to use certified gluten-free rolled oats. While oats are naturally free from gluten, they are often processed on the same equipment as wheat, so be sure to check the label if you are serving someone with Celiac disease.
After you blend the batter for these Oat Flour Pancakes, let it rest for a minute or two. This allows the oats to absorb the liquid and will result in a thicker, fluffier pancake.
Finally, don’t get your pan too hot! A medium heat is perfect for cooking the pancakes all the way through without burning the outside.
The Heart of the Dish: Ingredients You’ll Need
Here are the few simple, wholesome ingredients you need to make these amazing blender Oat Flour Pancakes.
| Ingredient | Amount |
| Certified Gluten-Free Rolled Oats | 1 ½ cups |
| Baking Powder | 2 teaspoons |
| Salt | ¼ teaspoon |
| Almond Milk (or other non-dairy milk) | 1 cup |
| Maple Syrup | 2 tablespoons |
| Large Egg | 1 |
| Oil or dairy-free butter for the pan | 1 tablespoon |
Let’s Get Cooking! Step-by-Step Guide
Follow these ridiculously simple instructions for a perfect batch of Oat Flour Pancakes.
1. Blend the Batter:
Place all the ingredients—rolled oats, baking powder, salt, almond milk, maple syrup, and the egg—into a blender. Secure the lid and blend on high for about 30 seconds, or until the batter is completely smooth.
2. Heat Your Skillet:
Place a large skillet or griddle over medium heat and add your oil or dairy-free butter.
3. Cook the Pancakes:
Once the pan is hot, pour about ¼ cup of the batter into the skillet for each pancake. You can add toppings like blueberries or chocolate chips to the batter now if you’d like.
4. Flip to Perfection:
Cook for 2-3 minutes on the first side, until you see little bubbles forming on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes on the other side until golden brown.
5. Serve and Enjoy:
Repeat with the remaining batter, then serve your warm stack of Oat Flour Pancakes with an extra drizzle of maple syrup.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips for your Oat Flour Pancakes, plus the best ways to keep them fresh.
Make Them Vegan: This recipe is incredibly easy to make vegan! Simply substitute the egg with a “flax egg.” To do this, mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for five minutes to form a gel, and then add it to the blender with the other ingredients. This is a great trick for making vegan oat flour pancakes.
Storage and Reheating: Leftover pancakes store beautifully. Let them cool completely and then keep them in an airtight container in the refrigerator for up to 4 days. You can also freeze them by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer bag. They reheat perfectly in a toaster, microwave, or a hot pan.
Looking for another gluten-free meal idea? These other recipes are the perfect place to get inspired: Gluten Free Brownie Waffles or 15-Min Gluten Free Protein Pancakes, and 7 Gluten Free cakes That Are Guaranteed Crowd-Pleasers.
Your Burning Questions Answered!
Here are some common questions about making Oat Flour Pancakes.
1. Do I need to buy oat flour for this recipe?
No, and that’s the magic of it! This recipe is designed to be as simple as possible. You use whole rolled oats and the blender does the work of grinding them into flour and mixing the batter all at the same time. It’s the easiest way to make fresh Oat Flour Pancakes.
2. Why are my oat flour pancakes gummy or dense?
A gummy texture usually comes from a batter that is too wet or not cooked through properly. This recipe is tested for the perfect ratio of oats to liquid. Be sure your pan isn’t too hot, which can cause the outside to cook before the inside is set. Letting the batter rest for a minute after blending also helps create a fluffier result.
3. Are all oats gluten-free?
While oats themselves do not contain gluten, they are often at high risk for cross-contamination with wheat during the growing, harvesting, and processing stages. For anyone with Celiac disease or a high sensitivity, it is crucial to buy oats that are specifically labeled and certified as “gluten-free.”
Dig In & Enjoy!
You are now ready to enjoy the most delicious and wholesome pancakes, made with minimal effort.
This simple Oat Flour Pancakes recipe is proof that you don’t need fuss or fancy ingredients for a truly satisfying breakfast.
For a look at my most recent content and what’s new, feel free to follow along with me on Pinterest.
The Best Fluffy Oat Flour Pancakes (Gluten-Free & Dairy-Free!)
- Total Time: 10 minutes
- Yield: 8 pancakes 1x
Description
The easiest, fluffiest Oat Flour Pancakes made right in your blender! This recipe is naturally gluten-free and dairy-free, using simple, wholesome ingredients. Perfect for a quick and healthy breakfast.
Ingredients
1 1/2 cups certified gluten-free rolled oats
2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond milk (or other milk)
2 tablespoons maple syrup
1 large egg
Instructions
1. Add all ingredients to a high-speed blender. Blend for about 30 seconds, or until the batter is completely smooth.
2. Let the batter rest for 1-2 minutes to thicken slightly.
3. Heat a tablespoon of oil or dairy-free butter in a large skillet or griddle over medium heat.
4. Pour ¼ cup of batter onto the hot skillet for each pancake.
5. Cook for 2-3 minutes per side, flipping once you see bubbles forming on the surface.
6. Repeat with the remaining batter. Serve warm with butter and maple syrup.
Notes
Use Certified Gluten-Free Oats: To ensure this recipe is safe for those with Celiac disease, always use oats that are certified gluten-free.
Vegan Option: To make these vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).
Storage: Store cooled leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Blender, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg