Oat Flour Pancakes
These Oat Flour Pancakes are full of oats, wheat-free and so fluffy. My kids love them and because of the oats they fill them up longer.
I am a HUGE fan of rolled oats, you will find them in lots of my recipes from the perfect brown sugar oatmeal, to my oat slice recipe or the best apple oat muffins.
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
- Oat flour: If you only have traditional rolled oats it is easy to make homemade oat flour but blitzing them in your food processor.
- Baking soda: I find you get the fluffiest pancakes when you use baking soda, but if you only have baking powder that's ok you will need to use three teaspoons.
- Salt: A pinch of salt enhances the flavour in the pancakes.
- Sugar: Any granulated sugar will work. I often use other sweeteners in my pancakes but in this recipe the sugar contributes to the fluffy texture of the final pancake. You can substitute for honey or maple syrup if you would prefer but the pancakes may not be as fluffy.
- Milk: I used cows milk but this recipe will work with your favourite dairy-free milk including; almond milk and oat milk.
- Vanilla extract: I use vanilla to flavor these pancakes, you could use cinnamon instead if you prefer.
- Eggs: This recipe has not been designed to be egg free. I have pancakes without eggs on my website that might be more suitable.
- Vinegar: The vinegar is in the recipe to activate the baking soda. You can use any vinegar that you have on hand, I used apple cider vinegar. You can also use lemon juice.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Oat Flour Pancake recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Heat a frying pan or skillet to medium heat.
Place the dry ingredients in a large mixing bowl; oat flour, baking soda, sugar and salt. Use a fork or whisk to combine them.
Step two: In a second mixing bowl beat the wet ingredients (milk, eggs, vinegar and vanilla extract) with an electric beater until thick and foamy.
Step three: Add the wet ingredients to the dry ingredients, combine with a spatula or wooden spoon until you have a smooth pancake batter.
Step four: Grease the pan, and place scoops of the pancake batter onto the heated pan. (I use a ¼ cup scoop, 60 ml).
Step five: Cook for a few minutes, you will probably see a couple of bubbles forming and popping on the surface of the pancake.
Step six: Flip and cook on the other side for 2-3 minutes.
Step seven: Enjoy!
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Tips & Tricks
Here is how you can make these Oat Flour Pancakes perfectly every time!
- Using baking soda with vinegar as an activator in oatmeal pancakes gives the most fluffy pancakes.
- Granulated sugar helps with the soft texture of these pancakes.
- Don't be tempted to cook these pancakes over a high heat, they cook much better when the heat is not too high.
How To Make This Recipe Suitable For Baby-Led-Weaning
- From a texture perspective oat flour pancakes are suitable for baby led weaning.
- This recipe contains added sugar, I would recommend one of my baby pancake recipes that are sweetened with fruit.
If you tried this Oat Flour Pancake Recipe please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Oat Flour Pancakes
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Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 3 cups oat flour 345 grams
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 Tablespoons sugar
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon vinegar
Instructions
- Heat a frying pan to medium heat.
- Place the dry ingredients in a large mixing bowl; oat flour, baking soda, sugar and salt. Use a fork or whisk to combine them.
- In a second mixing bowl beat the wet ingredients (milk, eggs, vinegar and vanilla extract) with an electric beater until thick and foamy.
- Add the wet ingredients to the dry ingredients, combine with a spatula or wooden spoon until you have a smooth pancake batter.
- Grease the pan, and place scoops of the pancake batter onto the heated pan. (I use a ¼ cup scoop, 60 ml).
- Cook for a few minutes, you will probably see a couple of bubbles forming and popping on the surface of the pancake.
- Flip and cook on the other side for 2-3 minutes.
- Enjoy.
Video
Notes
- Don't be tempted to cook these pancakes over a high heat, they cook much better when the heat is not too high.
- Oat flour: If you only have traditional rolled oats it is easy to make homemade oat flour but blitzing them in your food processor.
- Baking soda: I find you get the fluffiest pancakes when you use baking soda, but if you only have baking powder that's ok you will need to use three teaspoons.
- Salt: A pinch of salt enhances the flavour in the pancakes.
- Sugar: Any granulated sugar will work. I often use other sweeteners in my pancakes but in this recipe the sugar contributes to the fluffy texture of the final pancake. You can substitute for honey or maple syrup if you would prefer but the pancakes may not be as fluffy.
- Milk: I used cows milk but this recipe will work with your favourite dairy-free milk including; almond milk and oat milk.
- Vanilla extract: I use vanilla to flavor these pancakes, you could use cinnamon instead if you prefer.
- Eggs: This recipe has not been designed to be egg free. I have pancakes without eggs on my website that might be more suitable.
- Vinegar: The vinegar is in the recipe to activate the baking soda. You can use any vinegar that you have on hand, I used apple cider vinegar. You can also use lemon juice.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.