My Chef's Apron

  • Recipe Index
  • Guides
  • Easy Meals
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Guides
  • Easy Meals
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Guides
    • Easy Meals
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast and Brunch

    Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-Free)

    Published: Mar 4, 2020 · Modified: May 18, 2023 by Mariska Ramondino · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Oat flour pancakes stacked on top of each other and topped with maple syrup, nuts, and berries.

    Healthy, fluffy oat flour pancakes are the perfect weekend brunch but also easy enough to make on a weekday morning.

    In 20 minutes, they can be on your breakfast table. They are whipped up with 100% gluten-free oat flour and are only naturally sweetened.

    It's wholesome, nutritious, and incredibly satisfying!

    Oat flour pancakes stacked on top of each other and topped with maple syrup, nuts, and berries.

    Fluffy pancakes are one of the most favorite things my family loves to eat on lazy Sunday mornings.

    These oat pancakes are light in texture like my Plantain Pancakes and will give you long-lasting energy all day long! 

    Any leftovers are a perfect grab-and-go breakfast the next day or two. 

    Jump to:
    • Why This Recipe Works
    • How To Make Oat Flour Pancakes
    • Helpful Tips
    • Healthy Topping Ideas
    • Storing Instructions
    • More Fun & Easy Breakfast Recipes
    • 📖 Recipe

    Why This Recipe Works

    • Healthy: They're gluten, dairy-free and a much healthier option than traditional pancakes. 100% oat flour adds many healthy nutrients and great flavor.
    • Easy: You can make them in 20 minutes or less.
    • Naturally sweetened: Just like my gluten-free brownies or oat bliss balls, they are sweetened with dried fruits only, complementing the nutty flavor of oat flour.

    Let's make them!

    Ingredients & Notes

    See the recipe card for full information on ingredients and quantities.

    A series of ingredients is displayed on a table to make oat flour pancakes.

    Oat flour: Use store-bought or pulse gluten-free steel-cut or old-fashioned rolled oats in a high-speed blender into homemade oat flour.

    Note: It's more cost-effective to buy this whole grain in bulk and double its use as flour for making these oat flour pancakes or baking goods like oat flour doughnuts or healthy oatmeal raisin cookies.

    Cinnamon powder: It adds a warm flavor complementing the dried fruits in these naturally sweet, healthy pancakes.

    I use Organic Ceylon Cinnamon Powder—which is more aromatic and flavorful, in my opinion, than Cassia!

    Baking Powder: It creates a fluffier pancake.

    Dried fruits: What I love most about these homemade pancakes is that they are sweet on their own and taste incredible, even without toppings. And that is because I naturally sweeten the pancake batter with pureed brown raisins and (Turkish) apricots.

    Note: The dried fruits are not visible in the oat flour pancakes as they are blended into a sweet puree combined with plant milk. But the result is a fruity, sweet flavor with a hint of tanginess. 

    Plant milk:  Choose your favorite plant milk. I prefer cashew, oat, or almond milk.

    Eggs: You'll need two large fresh eggs. 

    Coconut oil: It's to grease the pan. Feel free to swap this with a different type of oil or butter.

    How To Make Oat Flour Pancakes

    See the full recipe with measurements in the recipe card.

    Oat flour in a stainless steel bowl.

    Step 1: In a large bowl, whisk oat flour, cinnamon, and baking powder. Set aside.

    Pureed fruit in a blender.

    Step 2: In a high-speed blender, blend dried fruits and plant milk into a sweet paste.

    Flour, beaten eggs, and fruit puree in a stainless steel bowl with a whisk.

    Step 3: Add beaten eggs and paste to the dry ingredients.

    A whisk is combining milk with pancake batter in a stainless steel bowl.

    Step 4: Combine dry with wet ingredients and add ¼ cup of extra plant milk.

    A whisk is resting in pancake batter. in a stainless steel bowl.

    Step 5: Stir well to combine.

    Three pancakes in a cast-iron pan.

    Step 6: Add oil to a large nonstick skillet. When hot, cook the pancakes until golden brown on both sides.

    Helpful Tips

    • Use a whisk to combine the dry ingredients, so they get evenly distributed. Also, it will fluff up the flour and remove any lumps.
    • Don't flip the pancakes too soon, or they will otherwise fall apart. Wait until the edges start firming up and small bubbles form at the top.
    • If allergic to coconut oil, use avocado, olive oil, or butter (not dairy-free).
    • There is no need to let the batter rest.
    • For best results, use a large non-stick skillet. If you are using a cast-iron pan, which I prefer, warm it up first for 5 minutes to get them evenly browned.
    • These healthy oat flour pancakes are already plenty sweet and don't rely too much on toppings/syrups for adding sweetness.

    Healthy Topping Ideas

    Here are just a few suggestions:

    • A drizzle of maple syrup with fresh berries is our favorite. 
    • We also love sliced bananas and extra chopped dried apricots with almonds or walnuts.
    • A dollop of creamy (vegan) fruit yogurt.
    • Or a spoon of (homemade) jam, chia jam.
    • Homemade Chocolate Peanut Butter Spread.
    • These sweet oat flour pancakes pair well with something savory, like your favorite cheese.
    A fork-full of oat flour pancake resting on a plate.

    Storing Instructions

    Leftovers go in the fridge in an airtight container and are good for up to 5 days.

    Reheating instructions: Set a small pan on your stove over low heat and flip the pancakes until warm—it only takes a few minutes.

    It heats them nicely without any fuss. You could even add cheese at this point and let it melt slightly.

    I prefer this method over a microwave for 30 seconds as they will become soggy. 

    More Fun & Easy Breakfast Recipes

    • Pancakes stacked on top of each other and topped with strawberries and goat yogurt.
      Flourless Plantain Pancakes (Paleo, Gluten-free)
    • A hand holding up a cinnamon sugar-topped donut with a bite in it.
      Gluten-free Baked Cinnamon Donuts (Fun & Easy)
    • Rosemary Drop biscuits in a cast-iron skillet.
      Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)
    • A piece of gluten-free applesauce cake with walnuts topped with yogurt.
      Easy Gluten-Free Applesauce Cake

    Don't forget to subscribe to my Monthly Newsletter!

    Your shares and ratings are valuable to me and so much appreciated. They'll help me create more content you and others can enjoy!


    📖 Recipe

    Oat flour pancakes stacked on top of each other and topped with maple syrup, nuts, and berries.

    Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-free)

    Mariska Ramondino
    These healthy oat flour pancakes are easy, deliciously fluffy, incredibly satisfying, gluten-free, and dairy-free—it's the perfect breakfast bite!
    5 from 8 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast and Brunch
    Cuisine American

    Equipment

    • 1 high-speed blender
    • 1 large non-stick skillet or cast-iron pan
    Servings 8 Pancakes

    Ingredients
     

    • 1 ⅓ cups oat flour (gluten-free)—see note 165 grams
    • 1 teaspoon cinnamon powder
    • 2 teaspoons Baking Powder (gluten-free)
    • ½ cup black raisins 70 grams
    • ½ cup dried apricots 85 grams
    • 1 ¼ cups plant milk, divided 296 ml
    • 2 eggs, beaten
    • Coconut oil to grease the pan

    Instructions
     

    • In a bowl, combine the oat flour with the cinnamon and baking powder. Set aside.
      1 ⅓ cups oat flour (gluten-free)—see note, 1 teaspoon cinnamon powder, 2 teaspoons Baking Powder (gluten-free)
    • In a high-speed blender, add the raisins, apricots, and 1 cup of plant milk.
      ½ cup black raisins, ½ cup dried apricots, 1 ¼ cups plant milk, divided
    • Blend into a puree. Start on a low setting and work your way up to a high-speed setting.
    • Add the pureed fruits and beaten eggs to the bowl with the dry ingredients. Combine with a wooden spoon until you have a beautiful pancake batter with no lumps.
      2 eggs, beaten
    • Stir in ¼ cup of plant milk to make the batter a tad more runny.
    • Warm a large skillet over medium heat and melt ½ teaspoon coconut oil. Drop in ¼ cup of the pancake batter. You can usually bake about three at the same time.
    • Cook until the edges become solid and the surface starts forming bubbles, and the bottom is golden.
    • Gently flip and cook the other side until golden brown (about 2 minutes).
    • Remove from the skillet and repeat with the remaining batter. Grease the bottom of the skillet with another ½ teaspoon of coconut oil.
    • Serve warm with your favorite toppings and maple syrup (optional)

    Notes

    Helpful Tips:
    • Warm the pan for 5 minutes over medium heat to brown the oat flour pancakes evenly if you use a cast-iron pan.
    • Use a whisk to combine the dry ingredients and fluff the flour to break up any lumps. 
    • These pancakes are already naturally sweet, so they don't require a lot of maple syrup (or other syrups). 
    • These pancakes also taste delicious with a salty topping like cheese or slightly cooled down.
    • Plant milk: you can use almond, cashew, or oat milk.
    • Oat flour: I usually pulse 1 cup of gluten-free steel-cut oats in a blender to obtain 1 ⅓ cups of oat flour. But you can also use store-bought oat flour or blend rolled oats (about 1 ½ cups of rolled oats will give you a little over a cup of oat flour.) If you want to blend oats as needed for recipes, I suggest using a food scale. I always try to include weights in my recipes so you can measure the weight of the oats that you'll need.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Serving: 1pancakeCalories: 150kcal (8%)Carbohydrates: 26g (9%)Protein: 5g (10%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mg (14%)Sodium: 153mg (7%)Potassium: 260mg (7%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 353IU (7%)Vitamin C: 1mg (1%)Calcium: 147mg (15%)Iron: 2mg (11%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!
    « 4-ingredient calming ice cube facial and yogurt face mask
    Gluten-Free Leek Fritters With Chickpea Flour »
    5 from 8 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

    A beautiful lady turning her head smilingly.

    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. As a PN 1 Certified Nutrition Coach, I encourage cooking more at home and eating intuitively. Let's embark on this journey together!

    Read More →

    Comforting Easy Meals


    • A beautiful dish with a whole chicken and potatoes topped with a healthy gravy.
      Slow Cooker Chicken And Potatoes With A Healthy Gravy
    • Two black plates filled with a hearty potato and beef stew.
      How To Make An Amazing Instant Pot Beef Stew
    • Cast iron skillet pork chops with apples, squash and pan juices served on a table.
      Juicy Cast Iron Pork Chops With Apples And Squash
    • Two terracotta bowls filled with a meat sweet potato and stew.
      Sweet Potatoes and Spicy Chorizo Stew
    • A large Dutch oven pan filled with sausage and broccoli rabe pasta.
      Easiest-Ever Sausage Broccoli Rabe Pasta with Potatoes
    • Two bowls filled with Straciatella soup with tortellini next to a large pot of soup, extra Parmesan cheese and wooden spoons on the side.
      Nourishing Stracciatella Soup (Italian Egg Drop Soup)

    Trending Recipes

    • A large pot containing a whole raw chicken covered with water, next to fresh chopped vegetables like celery, leek, carrots, onions, and a pot of salt.
      Fall-off-the-bone poached whole chicken (meal prep)
    • A large pot containing an Italian red sauce with beef meatballs.
      Tender Italian Meatballs In Tomato Sauce (No Breadcrumbs)
    • A plate neatly filled with baked chicken wings and garnished with celery and parsley.
      Marinated Chicken Wings
    • Oven baked lollipop drumsticks on a serving plate.
      How To Make Amazing Chicken Drumstick Lollipops
    • A plate containing cauliflower rice and topped with fall of the bone beef ribs.
      Super Flavorful Easy Beef Short Ribs Slow Cooker Recipe
    • Two bowls filled with yellow squash soup, topped with Parmesan cheese and served with extra cheese and bread on the side.
      Healthy Butternut Squash-Zucchini and Rosemary Soup

    “Cooking can cure almost anything.”

    –Michelle Dockery

    Get My Best 20 Hacks To Easily Add More Nutrition To Your Meals.
    Yes, Please

    Footer

    ^ back to top

    Newsletter: Sign-up for emails and updates

    About Me & Contact * Privacy Policy * Disclaimer * Terms & Conditions * Disclosure * Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 MYCHEFSAPRON BY LIFEFUELER CONSULTING LLC—All rights reserved.

    • Pinterest
    • Facebook
    • X
    • Flipboard

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.