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."

The Best Fluffy Oat Flour Pancakes (Gluten-Free & Dairy-Free)

Name: The Best Fluffy Oat Flour Pancakes (Gluten-Free & Dairy-Free!)
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: American
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

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

Scale

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

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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