Start your day with a stack of light, fluffy whole-grain Oat Flour Pancakes. These gluten-free, dairy-free pancakes are hearty and satisfying, come together in one bowl in minutes, and freeze well for quick breakfasts during busy weeks.
I began using oat flour as a regular substitute for wheat flour and was surprised by how well it works. It gives a gentle, nutty whole-grain flavor and creates a soft, tender texture in baked goods and pancakes alike. These oat flour pancakes are a great example: they’re light, slightly sweet from bananas, and perfectly fluffy.
They’re quick to make—about 10 minutes to mix and just a short time on the griddle. They’re also freezer-friendly, so you can double the recipe and save half for mornings when you need something fast.
Why you’ll love this recipe:
- Light, fluffy pancakes made with whole-grain oat flour and no refined sugar.
- Batter mixes in one bowl in about 10 minutes—easy and low fuss.
- Freezer-friendly: cook extra and reheat for quick breakfasts.
- Dairy-free and gluten-free when you use certified gluten-free oat flour and dairy-free milk.
Recipe ingredients
This recipe uses a short list of everyday ingredients. Quantities and the full recipe are below in the recipe card.
- Oat flour — Use certified gluten-free oat flour if you require a gluten-free recipe. You can also make your own oat flour by pulsing rolled oats in a blender until finely ground.
- Bananas — Two large (or three medium) bananas yield about 1 cup mashed. Ripe, spotted bananas are sweeter and work best.
- Eggs — Provide structure and lift.
- Coconut oil — Liquid coconut oil works well; any neutral oil will do.
- Almond milk — The recipe suggests making a simple dairy-free buttermilk by stirring 1 tablespoon of lemon juice into 1 cup unsweetened almond milk and letting it sit for 5–10 minutes. You may substitute your favorite plant milk or regular buttermilk.
Full ingredient list and quantities are included in the recipe card below.
How to make pancakes with oat flour
These banana oat flour pancakes mix up quickly in one bowl and require minimal cleanup. For best results, allow the batter to rest briefly so the oat flour hydrates and thickens.
Pro tip: Make a double batch and freeze leftovers in a single layer. Toast or reheat frozen pancakes for a fast weekday breakfast.
- Make the dairy-free buttermilk: Stir 1 tablespoon lemon juice into 1 cup unsweetened almond milk and let it sit at room temperature for 10 minutes. (Skip this if using store-bought buttermilk.)
- Mix the wet ingredients: Mash the bananas in a bowl (a few small chunks are fine). Add the soured almond milk, eggs, and coconut oil and whisk until combined.
- Add dry ingredients: Stir in the oat flour, baking powder, baking soda, cinnamon (if using), and salt. Whisk to combine and let the batter rest 5–10 minutes to thicken. If it becomes too thick, whisk in 1–2 tablespoons more milk.
- Cook: Heat a nonstick skillet or griddle over medium heat. Use a 1/3-cup measure or an ice cream scoop to pour batter onto the pan. Spread slightly, cook until bubbles form on the surface and edges look set, then flip and cook until golden on the other side (about 1–2 minutes). Transfer pancakes to a wire rack and repeat. Reduce heat if the pan gets too hot.
- Serve: Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Recipe FAQs
Not as a direct 1:1 swap. Oat flour lacks gluten, so recipes typically need extra eggs for structure and sometimes slightly less liquid. This pancake recipe is formulated specifically for oat flour.
Can I freeze oat flour pancakes?
Yes. Cool pancakes completely, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They keep well for up to three months. Reheat from frozen in a toaster or oven.
Recipe notes
- Pro tip: Batch-cook and freeze extras for quick breakfasts.
- Total time includes 10 minutes to make dairy-free buttermilk and 5–10 minutes for the oat flour to absorb liquids.
- You can make your own oat flour by grinding rolled oats until fine.
- Customize the batter with mix-ins like vanilla extract, chocolate chips, blueberries, or swap pumpkin for banana for seasonal variation.
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 Instagram or Facebook so I can see what you made.
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 with 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
- Place the almond milk in a 1-cup measuring cup and stir in the lemon juice. Let it sit at room temperature for 10 minutes to sour.
- Mash the bananas in a large bowl. Add the soured almond milk, eggs, and coconut oil; whisk until combined.
- Add the oat flour, baking powder, baking soda, cinnamon, and salt. Whisk until smooth and let the batter rest 5–10 minutes to thicken. Add a tablespoon or two of milk if it becomes too thick.
- Heat a nonstick skillet or griddle over medium heat. Scoop batter (about 1/3 cup) onto the skillet and spread slightly. Cook until bubbles form and edges set, then flip and cook until golden, about 1–2 minutes more.
- Transfer cooked pancakes to a wire rack. Serve warm with fruit and maple syrup if desired.
Notes
- Make a double batch and freeze extras for easy reheating later.
- Resting time helps the oat flour absorb liquid for a better texture.
- Try mix-ins like vanilla, chocolate chips, or blueberries for variety.
Nutrition
Estimated per pancake: 136 kcal • Carbohydrates 19 g • Protein 4 g • Fat 5 g • Fiber 2 g. Nutrition is an estimate for informational purposes only.
Course: Breakfast • Cuisine: American • Author: Marcie