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

5 from 8 votes

These healthy oat flour pancakes are easy, deliciously fluffy, incredibly satisfying, gluten-free, and dairy-free—it's the perfect breakfast bite!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free

Servings: Pancakes

Calories: 150kcal

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)

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.