These oat flour pancakes are SO fluffy and easy to make. All the healthy ingredients in this recipe make these pancakes full of protein and fiber to keep you full and satisfied until lunch. Top the pancakes with your favorite fruit, nuts, chocolate chips, or maple syrup: the options are endless!
These oat flour pancakes are great ALL year-round. There is so much versatility with this recipe with so many topping and mix-in options. Everyone is sure to love these no matter how you make them!
These oat flour pancakes require less than 10 ingredients! Chances are, you already have most (or all) of them in your kitchen, making this such a simple and easy recipe to make, no matter how busy your morning is.
- oat flour: you can buy oat flour from the store, or make your own at home! All you need is old-fashioned oats and a blender or food processor. Oat flour gives these pancakes so much protein and fiber, which makes them much healthier than traditional pancakes made with all-purpose flour.
- ground flaxseed: flaxseed has so many nutritional benefits, including fiber and lots of Omega 3s. It helps make these pancakes even healthier!
- baking soda: baking soda helps the pancakes rise and make them super fluffy.
- cinnamon: this is optional, but it gives the pancakes more flavor.
- salt: salt helps balance the flavors and enhance the sweetness.
- egg: egg helps bind the ingredients together and also aids in helping the pancakes rise.
- greek yogurt: greek yogurt is key! This not only adds extra protein to the pancakes, but adds flavor and fluffiness.
- pure maple syrup: maple syrup is a natural sweetener that gives these pancakes a sweet, warm flavor.
- pure vanilla extract: a staple in every recipe, vanilla extract enhances the sweetness of the pancakes.
How to Make Oat Flour Pancakes
We're all busy, especially in the mornings. One of the best things about these pancakes is that they're so easy to make and only take a few minutes out of your day! This recipe makes about 4 medium-sized pancakes, so you don't have to worry about flipping pancakes over and over again. They are done so fast!
STEP 1: Blend oats. To make oat flour, add a slightly heaping 1 cup of old-fashioned or rolled oats to a blender or food processor. Blend on high speed until the oats are ground finely into flour.
STEP 2: Combine dry ingredients. In a medium bowl, stir together the oat flour, ground flaxseed, baking soda, cinnamon, and salt. Then set aside.
STEP 3: Whisk wet ingredients. In a separate bowl, whisk together the egg, greek yogurt, maple syrup, vanilla, and water.
STEP 4: Combine wet and dry. Add the dry ingredients to the wet ingredients and gently fold until just combined. The batter will be thick, airy, and fluffy. Feel free to add in your favorite fruit, nuts, or chocolate chips to the batter!
STEP 6: Cook the pancakes. Grease a frying pan or electric skillet with non-stick cooking spray. Over low heat, add about ¼ cup batter to the pan for each pancake. When the edges start to turn golden, flip the pancake and cook another 1-3 minutes.
TIP: Since the pancake batter is so thick, consider using a spoon to help round and shape the pancakes. If the batter is too thick for your liking, add some more water until they have the desired consistency.
These pancakes brown quickly, so keep an eye on them!
STEP 7: Add toppings. Repeat the process until all of your batter has been used. Top your pancakes with fresh berries, maple syrup, nuts, whipped cream, or chocolate chips. The options are endless!
Making Vegan, Dairy-Free Pancakes
These oat flour pancakes can easily be made vegan or dairy-free with just a few substitutions. They taste just as yummy!
- Vegan Pancakes - to make the pancakes vegan, you need to substitute the egg and the greek yogurt. Instead of using a chicken's egg, use a flax egg. Combine one tablespoon ground flax seed with three tablespoons water and let stand 10 minutes to thicken. Instead of using greek yogurt, use a dairy-free yogurt such as coconut or almond milk yogurt.
- Dairy-Free Pancakes - to make the oat flour pancakes dairy-free, substitute the greek yogurt for coconut yogurt or almond milk yogurt and you're all set! Be sure to use a coconut whipped cream if you choose to add whipped topping to your pancakes.
I often make these pancakes vegan for the additional health benefits and they still taste awesome! Your family and kids won't even know the difference.
Variations to the Oat Flour Pancakes
This healthy pancake recipe is simple and a great base for you to be creative! You can create countless variations of these oat flour pancakes depending on what you're craving that day. Here are some suggestions!
- Spicier Pancakes - Add an additional 2-3 teaspoons of ground cinnamon for a spicier flavor. Consider adding pumpkin pie spice, apple pie spice, or nutmeg for the perfect fall-flavored pancakes.
- Sweeter Pancakes - If you like a sweeter pancake, use ¼ cup pure maple syrup or add 3 tablespoons coconut sugar to the batter. If you add coconut sugar, be sure to add an additional 2-3 tablespoons water to keep the right consistency.
- Thinner Pancakes - Not everyone likes super thick pancakes, and that's okay! If you like your pancakes a little thinner and lighter, use ½ cup water instead of 4-5 tablespoons. This should give you about 6 thinner pancakes instead of 4 thick ones.
- Berry Pancakes - Adding fresh or frozen berries to your pancake batter is a simple and delicious addition! Blueberries work really well, or you can add raspberries, blackberries, or sliced strawberries.
- Chocolate Pancakes - A fan favorite for kids, adding in some chocolate chips (consider dairy-free chocolate chips) instantly gives these pancakes extra flavor. It's like dessert for breakfast, but healthier!
- More Pancakes - this recipe, when made as directed, makes about 4 thick pancakes. If you're serving a family, however, you might want to double the batch. Just multiply all ingredients by two and you'll end up with 8 pancakes instead of 4.
You could even top your pancakes with this healthy mixed berry chia seed jam, if you like!
Frying Pan vs. Electric Skillet
Both a frying pan and an electric skillet can be used to make these pancakes successfully. Use what you prefer! I typically like using an electric skillet because it's easier to fit more pancakes on the griddle at once, and a bit easier to flip the pancakes. However, using a larger frying pan allows room for multiple pancakes at a time, too.
Whichever equipment you use, be sure to cook the pancakes on low heat. These pancakes brown quite quickly, so keep an eye on them closely and flip them after a minute or two to prevent them from burning. If you try cooking them on medium or high heat, they will burn!
Storing and Freezing the Pancakes
These pancakes taste best warm right after they're cooked, but if you have some leftover, they easily keep for later. Place the extra pancakes in an airtight container in the fridge for up to 5-7 days. Heat them up in the microwave before serving again.
To freeze the pancakes, place them in an airtight container with parchment paper between each pancake (to prevent them from freezing to each other). Place the container in the freezer. Thaw the pancakes on the counter before heating in the microwave and re-serving at a later date.
More Delicious Recipes
Savor The Spoonful is all about healthy breakfast and dessert recipes! Check out these fan-favorites and add them to your list to make.
If you make these oat flour pancakes, don't forget to post a photo and tag me on Instagram so I can see your delicious breakfast! Please consider leaving a review below if you enjoyed them or have any questions about the recipe.
Oat Flour Pancakes
- Frying Pan (or electric skillet)
- 1 cup oat flour (1 ⅛ cup old fashioned oats, ground)
- 3 tablespoons ground flax seed
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg
- ½ cup vanilla greek yogurt
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 4-5 tablespoons water
- fresh blueberries (or favorite fruit)
- pure maple syrup
- walnuts or pecans (or favorite nuts)
- whipped cream
- chocolate chips
- Add a slightly heaping 1 cup of old fashioned oats to a high-powered blender or food processor. Blend on high speed until the oats are ground finely into a flour.1 cup oat flour
- In a medium bowl, combine the oat flour, ground flax seed, baking soda, cinnamon, and salt.1 cup oat flour, 3 tablespoons ground flax seed, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
- In a separate bowl, whisk together the egg, greek yogurt, maple syrup, vanilla, and water.1 egg, ½ cup vanilla greek yogurt, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 4-5 tablespoons water
- Add the dry ingredients to the wet ingredients and gently fold until just combined. The batter will be airy and fluffy. Feel free to add in your favorite fruit, nuts, or chocolate chips.
- Grease a frying pan or electric skillet with non-stick cooking spray. Over low heat, add about ¼ cup batter to the pan for each pancake. When the edges start to turn golden, flip the pancake and cook another 2-3 minutes. These pancakes brown quickly, so keep an eye on them.
- Repeat the process until all of your batter has been used. Top your pancakes with fresh berries, maple syrup, nuts, whipped cream, or chocolate chips.fresh blueberries, pure maple syrup, walnuts or pecans, whipped cream, chocolate chips