Gluten-Free Oat Flour Pancakes Recipe

Start your morning with these fluffy, whole-grain Oat Flour Pancakes. This simple, one-bowl recipe produces light, tender pancakes that are naturally gluten-free and dairy-free when made with the suggested substitutions. They’re hearty enough to satisfy, quick to prepare, and freeze well for easy breakfasts any day of the week.

I discovered oat flour a few years ago and began using it in place of wheat flour whenever I could. Oat flour brings a mild, nutty whole-grain flavor and a soft, tender texture to baked goods and griddled items alike. In this pancake batter it creates a stack that’s light, airy, and satisfying without relying on refined sugar or wheat gluten.

These oat flour pancakes come together in about 10 minutes of hands-on time and only one bowl. They’re naturally dairy- and gluten-free when you use gluten-free oat flour and a dairy-free milk, and they freeze beautifully—perfect for batch cooking and busy mornings.

Why you’ll love this recipe:

Light, fluffy pancakes with the wholesome flavor of whole-grain oats.
One-bowl batter that takes about 10 minutes to mix.
Freezer-friendly—make a double batch and save half for later.
Gluten-free and dairy-free options make these suitable for many special diets.

Fluffy oat flour pancakes on a plate with bananas and blueberries

Recipe ingredients

This recipe uses a short list of pantry-friendly ingredients. Many elements are easy to swap to suit your preferences or what you have on hand.

Oat flour – Use certified gluten-free oat flour if you need to avoid gluten. You can also make oat flour at home by grinding rolled oats in a blender or food processor until fine.
Bananas – Ripe, spotted bananas are ideal because they add natural sweetness and moisture. Two large bananas typically yield about 1 cup mashed.
Eggs – Provide structure and help the pancakes hold together.
Coconut oil – Liquid coconut oil is used here, but any neutral oil will work.
Almond milk – Unsweetened almond milk is used to make a dairy-free “buttermilk” by stirring in lemon juice and letting it sit for a few minutes. Substitute your favorite dairy-free milk or regular buttermilk if preferred.

See the recipe section below for exact measurements and full instructions.

How to make pancakes with oat flour

These oat flour banana pancakes come together quickly in one bowl and require minimal cleanup. Follow the steps below for evenly cooked, golden pancakes.

Pro tip: Make a double batch and freeze extras for busy mornings. Toast or reheat frozen pancakes and serve with fruit and syrup.

Dairy free buttermilk and oat flour pancake recipe wet ingredients collage

Oat flour pancake batter and pancakes on wire rack

Make the dairy-free buttermilk: Stir 1 tablespoon lemon juice into 1 cup unsweetened almond milk and let it sit for 5–10 minutes at room temperature to slightly thicken and sour. (Skip this if using regular buttermilk.)
Mix wet ingredients: Mash the bananas in a bowl, leaving a few small chunks if you like texture. Add the almond “buttermilk,” eggs, and oil, and whisk until smooth.
Add dry ingredients: Stir in oat flour, baking powder, baking soda, cinnamon (optional), and salt. Whisk until combined and let the batter rest for 5–10 minutes so the oat flour can hydrate. If the batter becomes too thick, whisk in an extra tablespoon or two of milk to reach your desired consistency.
Cook the pancakes: Heat a nonstick skillet or griddle over medium. Scoop batter (about 1/3 cup) onto the hot surface and smooth gently. Flip when bubbles form on top and edges look set; cook another 1–2 minutes until golden. Transfer cooked pancakes to a wire rack while you finish the batch. Adjust heat as needed if the pan gets too hot.
Serve: Enjoy warm with maple syrup and fresh fruit, or cool and freeze for later.

Recipe FAQs

Can I substitute oat flour for all-purpose flour?

I don’t recommend a straight 1:1 swap. Oat flour lacks gluten and behaves differently, so recipes often require more eggs for structure and slightly less liquid.

Can I freeze oat flour pancakes?

Yes. Pancakes freeze well for up to 3 months. Freeze in a single layer on a wire rack, then transfer to a zip-top bag to keep them from sticking together.

Recipe notes

Make ahead: Double the recipe and freeze extras for quick breakfasts. Reheat frozen pancakes in a toaster or oven.
Total time includes a few extra minutes to make dairy-free buttermilk and to allow the batter to rest so the oat flour can absorb the liquids.
If you don’t have oat flour, you can grind rolled oats into flour using a blender or food processor.
Flavor variations: Swap pumpkin for banana or fold in vanilla, chocolate chips, or blueberries for different tastes and textures.

Stack of oat flour banana pancakes with syrup dripping down

More gluten-free breakfast recipes you’ll love:

Gluten-free buckwheat waffles
Gluten-free carrot oatmeal muffins
Gluten-free pumpkin bread
One-bowl blueberry oat flour waffles

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your creations.

Oat Flour Pancakes (Gluten-Free)

Servings: 12 pancakes

Prep time: 10 mins • Cook time: 12 mins • Total time: 37 mins

Ingredients

1 cup unsweetened almond milk (or substitute your favorite milk)
1 tablespoon fresh lemon juice (or apple cider/white vinegar)
2 large bananas, mashed (about 1 cup)
2 large eggs
2 tablespoons coconut oil (or other oil)
2 cups oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
Fruit and maple syrup, for serving (optional)

Instructions

Stir lemon juice into almond milk and let sit 5–10 minutes to sour.
In a bowl, mash bananas. Add almond “buttermilk,” eggs, and oil; whisk to combine.
Add oat flour, baking powder, baking soda, cinnamon, and salt. Whisk and let rest 5–10 minutes. Thin with a tablespoon of milk if too thick.
Heat a nonstick skillet over medium. Scoop batter (about 1/3 cup) onto the surface. Flip when bubbles form and edges set. Cook until golden brown, about 1–2 minutes per side.
Serve warm with maple syrup and fruit, or cool and freeze for later.

Notes

Make a double batch and freeze extras for quick breakfasts.
Total time accounts for making dairy-free buttermilk and allowing the batter to rest.
Try adding vanilla, chocolate chips, or blueberries for variety.

Nutrition (per pancake)

Calories: 136 kcal • Carbohydrates: 19 g • Protein: 4 g • Fat: 5 g • Fiber: 2 g

Nutrition is estimated and intended as a guideline only.

Author: Marcie