Simple Oatmeal Flour Pancakes (No Flour)
These hearty oatmeal flour pancakes are made with ground oats instead of wheat flour, so they’re naturally gluten free. They’re also a cinch to make and crazy delicious, so make a double or triple batch to freeze & have on hand whenever you need a last-minute breakfast.
5 star review
“I have been making these for at least 2 or 3 years. I keep the recipe attached to the side of my fridge with a magnet, though I have memorized the recipe. When anyone says that they want pancakes, this is what they get. I do not usually serve with nectarines or cherries, but sometimes serve seasonal fruit on the side.”
– Sarah
Nostalgic Breakfast Pancakes with a Healthier Twist
My mom was definitely in charge of meals when we were growing up. She diligently put dinner on the table six nights per week, and she made sure we were fed for all the breakfasts and lunches in between. Every once in a while, though, my dad made an appearance in the kitchen. And when he decided to cook, it was usually breakfast- pancakes in particular. Or maybe waffles, if he was feeling crazy. He liked to use The Joy of Cooking pancake recipe, then he’d top the fluffy white-flour cakes with plenty of maple syrup and a squirt of whipped cream from the can. If we were lucky, he’d also squirt the whipped cream directly in our mouths. Basically, it was a bit of a sugar fest!
I loved those pancake breakfasts, but as I’ve changed my habits and focused more on eating whole foods, I skip those decadent versions. I couldn’t handle the blood sugar crash and I always ended up hungry within an hour of eating them. Then a few months ago, Elle asked for pancakes and I realized she’d never eaten a pancake. Gasp! It’s really not that I was trying to deprive my 3-year-old of such a classic breakfast; it’s more that we just got stuck in a breakfast rut.
After coming to this realization I quickly set out to create a nourishing pancake recipe that we could turn to anytime we craved a breakfast treat. I ground whole oats in the blender to create oat flour to use in place of wheat flour. And hint of maple syrup in the batter adds subtle sweetness. This nutty-and-sweet flavor combo is also a winner in my pumpkin oat pancakes! Finally, these oatmeal flour pancakes are made extra special with a topping of fresh sliced nectarines and cherries (or any seasonal fruit you enjoy). And I’m happy to report that Elle went crazy for these pancakes! The only problem I have now is that she asks for them every single morning.
Gluten Free & Dairy Free
These pancakes are naturally gf, but if you’re sensitive to gluten, be sure to check your oats to make sure they are certified gluten free. I also used non-dairy milk and coconut oil making this recipe naturally df as well.
Tips for a Delicious Make-Ahead Breakfast
- Vegan: If you’re vegan or have an egg allergy, you could try these pancakes using flax eggs. I didn’t test them this way, but one of my readers did & said they turned out delicious!
- Kid-Friendly: Serve the fruit on the side and offer extra maple syrup drizzled on top for added sweetness.
- Meal Prep Breakfast: To freeze, place a piece of parchment or plastic wrap in between each pancake so you’ll be able to remove one at a time. Then place the separated pancakes in an airtight container or plastic bag and put them in the freezer.
- Reheating: When you’re ready for a quick breakfast, simply place a pancake in the toaster or warm oven to reheat. Leftovers are also great smeared with almond butter and topped with additional fruit or naturally sweetened jam. Sooo good!
Simple Oatmeal Flour Pancakes (No Flour)
Ingredients
- 1 cup whole rolled oats (or oat flour)
- ⅔ cup milk
- 2 Tablespoons coconut oil, melted (or butter)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon pure maple syrup (or honey)
- 2 teaspoons vanilla extract
- 2 eggs
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- pure maple syrup, for serving
Instructions
- If you're using whole rolled oats, pour them into a food processor or high-speed blender and process until it is finely ground. If you're using pre-ground oat flour, you can skip this step.
- In a medium bowl, stir together the milk, coconut oil (or butter), vinegar, maple syrup, and vanilla extract. Beat in the eggs. Don’t worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
- Add the oat flour, baking soda, salt, and cinnamon to wet ingredients, stirring until well combined. It’s okay if there are a few lumps. The batter will be thin. It will thicken a bit while it sits but it should remain thin and pourable. If it thickens too much add a splash of milk to thin it out.
- Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
- Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
- Serve the pancakes immediately or keep warm in a 200°F oven. To serve, drizzle with maple syrup.
Notes
- Oat Flour: You can purchase pre-made oat flour at many grocery stores and natural food markets these days.
- Gluten Free: If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
I made these this morning. The recipe was easy and the results were delicious, my eleven month old daughter gobbled them up! I loved that my stomach didn’t hurt, like it normally does, after eating pancakes because these are gluten-free! They tasted so good I didn’t even use syrup, the cherries and nectarines made them perfectly sweet. Thanks for a new recipe for the pancake tradition in our house I will never settle for pancakes from a box again!
Sunny, I’m so happy this recipe was a hit for your family! Such a treat to find a healthy meal everyone loves. Yay!
I made these tonight for dinner for my family, which includes a 2 and 4 year old, and they were AMAZING! The best pancakes I’ve ever had! I will definitely be making these again and making a huge batch to freeze as well! Thank you for sharing this!
Melissa, so glad these worked for everyone (including the littles!). The problem I have with these is that my 3 yo wants them every day. 🙂 Definitely worth making a huge batch to freeze!
I love recipes that freeze well, especially pancakes as I often crave them but most times cannot be bothered to stand over a hot stove for a while flipping. I have to make these.
Thalia, I completely agree. Worth freezing to have on hand for mornings you don’t feel like standing and flipping! I hope you’ll enjoy. 🙂
This is becoming a weekend staple in my house!
Trisha, yay! So happy you like them. 🙂
I made these and so delicious! Did make these into waffles by adding 1 1/2 teaspoons ground flaxseed to thicken the batter. I used a topping chia seed strawberry jam, sweetened with stevia
June, love that you made these into pancakes. Your adaptations sound yummy!
Made these this morning for the family, but a huge batch that used up all the coconut milk (I cannot be counted on to mix up a can of coconut milk and get the hard parts into the liquid parts and then pull off 2/3 of a cup and do what with the rest.). Since the fruit is not yet in season, we used 2 cups of frozen cherries, the juice of a Meyer lemon and a couple of squirts of maple syrup brought to 200degrees to make a great compote. I also am a huge fan of almond with cherries, so I threw in a tablespoon of almond extract. My mom swore that "made the dish."
We’ve got leftovers and one happy full toddler. Score on both counts!
Thanks!
Jacqueline, I love what you did with the compote. I’m with you, almond extract and cherries make the perfect combo. So glad you enjoyed this one!
I have been making these for at least 2 or 3 years. I keep the recipe attached to the side of my fridge with a magnet, though I have memorized the recipe. When anyone says that they want pancakes, this is what they get. I do not usually serve with nectarines or cherries, but sometimes serve seasonal fruit on the side.
I have frozen and refrigerated these for weekday mornings successfully, but have found that I can whip them up fresh pretty easily before school if I have the oat flour already on hand. To save dishes, I make them in a large liquid measuring cup, whisking the liquid ingredients then adding the dry right on top.
The recipe is adaptable and forgiving- I have used canola oil, butter, olive oil, and coconut oil in the recipe. I have used dairy milk, almond milk, and soy milk. I have even swapped up to 1/3 cup of the oat flour for almond flour. I have doubled, tripled, and quadrupled the recipe too. One time I even made them with flax eggs- I use what I have! They always turn out great!
Sarah, thank you so much for this review, so, so helpful! I’ve often thought about changing the title of this one to take out the cherries and nectarines because as you mentioned, the are certainly aren’t required. Great to know that they work with flax eggs, and love the freezer note as well!
Love this recipe! I make it all the time. I love freezing and saving for later too! Thank you!
Yay, so happy to hear you’re enjoying this one, Christina. We love doing the same thing — freezing for later makes weekday breakfast so easy. Thanks so much for leaving a review!