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

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

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 Pancakes
Calories: 150 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. In a bowl, combine the oat flour with the cinnamon and baking powder. Set aside.
  2. In a high-speed blender, add the raisins, apricots, and 1 cup of plant milk.
  3. Blend into a puree. Start on a low setting and work your way up to a high-speed setting.
  4. 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.
  5. Stir in ¼ cup of plant milk to make the batter a tad more runny.
  6. 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.
  7. Cook until the edges become solid and the surface starts forming bubbles, and the bottom is golden.
  8. Gently flip and cook the other side until golden brown (about 2 minutes).
  9. Remove from the skillet and repeat with the remaining batter. Grease the bottom of the skillet with another ½ teaspoon of coconut oil.
  10. Serve warm with your favorite toppings and maple syrup (optional)

Notes

  • Helpful Tips:
  • 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.
  • 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.

Nutrition Information

Serving 1pancake Calories 150kcal (8%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.004g Cholesterol 41mg (14%) Sodium 153mg (6%) Potassium 260mg (7%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 353IU (7%) Vitamin C 1mg (1%) Calcium 147mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Pancakes

Amount Per Serving

Calories 150

% Daily Value*

Serving 1pancake
Calories 150kcal 8%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.004g 0%
Cholesterol 41mg 14%
Sodium 153mg 6%
Potassium 260mg 6%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 353IU 7%
Vitamin C 1mg 1%
Calcium 147mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.